Akki payasa/ Rice kheer
Akki payasa/ Rice kheer is made practically in all the states of India with slight variations in the recipe. The payasa can be made with Jeera samba rice or basumati rice. Filled with dry fruits this is a easy desert that can be made for festivals or for a dinner party. The kheer can be served warm or cold.
Akki payasa/ Rice kheer
Akki payasa/ Rice kheer is made practically in all the states of India with slight variations in the recipe. The payasa can be made with Jeera samba rice or basumati rice. Filled with dry fruits this is a easy desert that can be made for festivals or for a dinner party. The kheer can be served warm or cold.
Open in Cookpad AppSteps
- 1
Pressure cook the rice with two cups of milk.
- 2
Once it cools open the lid and add the saffron, sugar and one more cup of milk and bring it to a boil. (If you want a thick consistency, mash the rice a bit with the potato masher.) Cook on low flame for 7 min. Remove from flame.
- 3
In a small kadai, heat the ghee on low heat and roast the dry nuts for two min. Sprinkle over the payasa. Serve warm or cold.
- 4
Note: You can add more sugar (1/4 cup or as needed) as I tend to go on the lower side of sweetness!
Cooksnaps
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