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Kesar Rice Payasam
Method
- Soak the rice in water for 20 minutes.
- Put on the milk to boil.
- Drain out the water from the rice, grind coarsely and add to the milk.
- Stir immediately and continue stirring at short intervals, so that the rice does not stick to the bottom of the vessel.
- Dissolve the saffron in tbsp of hot milk and add to the payasam along with the peeled cardamoms.
- Boil till the rice is cooked and the milk thickens.
- Now add the sugar.
- It will take some time to dissolve, so in the meantime boil the almonds in some water for 5 minutes.
- Peel of the skin and slice them.
- Add to the payasam.
- Serve hot or cold depending on your preference.
Ingredients:
1 cup - rice
2 litres - milk
5 tbsp - sugar
40 strands - saffron (approx)
16 - green cardamoms (peeled)
15 - almonds (sliced)
1 cup - rice
2 litres - milk
5 tbsp - sugar
40 strands - saffron (approx)
16 - green cardamoms (peeled)
15 - almonds (sliced)
RECIPES BY ANITA RAHEJA
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