Rice Kheer|marathi Tandalachi kheer |Pal Payasam |Indian Rice Pudding

 A rich creamy kheer with simple ingredients  .tadul means rice and kheer is pudding .
This is the most fantastic and easy kheer anyone can make. It is just delicious and requires very few ingredients

It is also known as "Pal Payasam" in the South of India - "Pal" denotes milk and "Payasam" is for Pudding

 

The slow cooking of the milk along with rice creates that delicious thick rich flavour.
you can make this kheer with raw rice or even leftover cooked rice .

If  short of time then  pressure cook rice with milk for 2-3 whistles (takes about 10 minutes in small pressure cooker). Now pour this in another saucepan, add condensed milk, sugar and nuts.

Ingredients:
1/2 cup Basmati Rice
10 tbsp Sugar  ( adjust more or less as per taste)
A few strands of Saffron
6 cup Milk
1 tsp Ghee
1.5 cup Water
1 tsp Raisins
1 tsp Cardamom Powder
1/4 cup Cashew Nut+1/4 cup almonds (thinly sliced)

Method:
1.Soak rice in water for 30 minutes. Melt ghee in pan,Add the chopped nuts along with raisins. Set aside when  nuts turn reddish brown.

2.in same ghee add rice and fry until it is clear.Add boiled water to rice and allow to rice to cook completely
3.Now add the milk. Increase the heat to med-high and let it come to a boil .

4 keep on stirring so that the milk does not stick to the bottom.  Also take care not to let the milk burn. Add sugar and give it a stir.
5.Reduce the heat to medium and cook until the milk has reduced in half. Keep stirring often.allow kheer to simmer on low heat for 5-7 minutes
6.Finally add - saffron, cardamom powder and half of the roasted nuts.mix well & switch off gas.
7.  serve warm or cold garnished with roasted dryfruits and pinch of saffron

Tips:
1 .If kheer thickens than Add warm milk to it.
2 you can grind half of dryfruits in powder & add that powder to kheer in step 4 .
3.If using left over rice .......The rice should be over cooked to get a more creamy texture for the kheer.