Kheer

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Kheer is the quintessential Indian desert and any festive meal is incomplete without "kheer" or "payasam"
We have grown up eating many types of kheer. This particular recipe is a Bengali speciality and my kids favourite.
This is made with Gobindobhog rice. You can use Basmati rice or Jeera rice. It tastes equally good.
You go to any Indian home, no matter what the occasion is, guests are treated with a bowl of kheer or payas.
And we need no excuses and reasons to enjoy this beautiful recipe...
Let's make and relish "Payesh"

Ingredients:
1. Rice: 1 cup
2. Sugar: 1 cup
3. Milk: 1 ltr
4. Khoya: 2 tbsp (grated)
5. Cardamom powder: 1/4 tsp
6. Bay leaf: one
7. Nuts: About 1tbsp (for garnishing)

Preparation:
Wash the rice thoroughly. Drain out the water and keep it in a colander.

Procedure:
1. Pressure cook the rice along with a bay leaf  in half ltr milk till soft.
2. Take sugar in a pan and put 1-2 tbsp of water and caramelize. You can add saffron strands for a nice colour (optional)
3. Add the cooked rice and the remaining milk. Keep stirring till the milk reduces to half quantity. Remove the bay leaf.
4. Put the grated khoya and the cardamom powder. Mix well.
5. Remove from fire. Garnish with toasted nuts. Serve warm or cold.







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