As a south Indian, moreover in Mangalore, we normally make Akki Payasa aka rice kheer as a prasadam for some poojas, either by adding jaggery or sugar by adding coconut milk or normal milk and it usually in thin consistency. If it is thick, it is known as pindi payasam and I have already posted the recipe earlier. I learnt this recipe from my close friend Surekha, who hails from Allahabad, all thanks to her for such a wonderful tasty kheer recipe. It is one of my daughter’s favourite as well.
In this recipe, washed rice is cooked in milk, until done and in this process, milk condenses and yields creamy texture and kheer holds melt in the mouth texture as well. Speciality of this kheer is, addition of nutty flavoured Chironji or Charoli. It tastes a little like almonds and are tiny roundels in shape and good substitute to almonds as well. Which contains good fat, vitamins, minerals and dietary fibres in a considerate amount. This is an ideal recipe for any kind of festival, potluck party.
Now we will see the procedure –
Jeera samba rice / small grain rice – 1 cup (you can use any fragrant rice)
Chironji – 100 grams
Milk – 1 to ½ litre (boiled)
Saffron – 10 strands
Sugar – 1 to 1 ½ cup (according to your sweet level)
-Wash rice, soak rice for 10 minutes.
-Soak saffron in 2 table spoons of hot milk and keep it aside.
– Take one thick kadai, add little ghee and fry Chironji until light brown.
-Add milk to this vessel and heat this. When it starts boiling, add soaked and drained rice.
-Cook in a very low flame, until rice is done and soft.
-If additional milk is needed, please add the extra amount. Each rice is different, so, please take care while adding milk.
-Now add sugar and saffron with soaked milk into it and boil. When kheer is ready, you will see the top glossy layer and it is the time to switch off the gas.
-Serve this kheer hot or cold, however you like to have it.