Rice Kheer ( Payasam / Paaysu ) for Janmashtami

Serves: 8 - 10 dessert cups

Ingredients

1/3 cup ( 80 ml / 3 oz ) basmati rice / silky raw rice
1/2 cup (100 ml / 4 oz ) sugar
600 milk ( do not dilute with water )
A pinch cardamom powder
2 teaspoon cashew nuts, split
2 teaspoon raisins
1 tablespoon ghee

Method

Soak rice in 1/2 cup water for half an hour. Drain out water.

Shallow fry raisins and split cashew nuts in 1 tablespoon ghee till golden color and keep aside.

Boil milk and keep aside.

Add 500 ml milk ( reserve 100 ml milk ) and soaked rice in a pressure cooker. Mix well. Close cooker. Bring to full pressure on high heat till 3 whistles. Reduce heat and cook on a low heat for 5 minutes. Allow to cool naturally.

Open cooker. Add reserved 100 ml milk (you can also add extra 50 ml milk) and sugar. Mix well. Cover with a lid and cook on a low heat for 10 minutes / till light pink in color. Stir occasionally. Switch off the heat and keep aside for 15 minutes.

Sprinkle shallow fried cashew nuts, raisins and cardamom powder.

Serve hot / warm / chilled.