Kheer of North India and Milk Payasam of South India are very similar. Both desserts have milk/condensed milk as the main ingredient, and white sugar is added as the sweetener. The slight difference between the two is the flavour. While Milk Payasam is flavoured with cardamom, Kheer dishes usually add rose water, saffron, etc. Nuts like almonds are also used in Kheer for decoration, while only cashews are used in Payasams. Raisins are most commonly used in all Kheer, Pradhaman and Payasam recipes. Kheers are prepared during celebrations and during auspicious occasions. 

Rice Kheer

Ingredients for Rice Kheer:

  1. Milk – 3 litres
  2. Condensed milk – 1 tin
    Cooked rice – 1.5 cups
  3. Cashews and raisins chopped – A handful
    Almonds – 4

How to prepare Rice Kheer?

  1. Boil milk in a thick-bottomed urli.
  2. Continue cooking till it reduces to half its volume.
  3. Add ingredients no: 2 to it and mix well.
  4. Garnish your rice kheer with ingredients no: 3.
  5. Turn off the flame.

Courtesy: Vanitha Magazine May 1-14, 2005

Also read a few more milk added dessert recipes. Click on the images in the gallery to read.

 

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