Chaval Kheer
Chaval Kheer, also known as Payasam (in the south) or Payesh (in the east) is richly spiced riced pudding eaten throughout India.
Ingredients
- ½ cup Basmati rice
- ½ TB grated lemon zest
- 2 cups water
- 1 ½ cup milk
- 1 cup sweetened condensed milk
- ½ tsp cardamom
- ½ tsp cinnamon
- ½ tsp vanilla
- pinch saffron
- pistachios, to garnish optional
Instructions
- Soak the rice and lemon zest in the water for an hour.
- Once soaked, bring the rice mixture to a boil uncovered on high heat. When it starts to boil, lower the heat to medium and cook for 10 to 12 more minutes or until water is almost evaporated.
- To the cooking rice, add the milk, condensed milk and stir well to mix. Add the cinnamon, cardamom and saffron. Cook over medium-low heat, stirring carefully, until it thickens slightly or until desired consistency, about 25 to 35 minutes.
- Remove from heat and add the vanilla. Let cool uncovered. It thickens as it cools. Serve warm or cold and garnish with nuts.