Kheer is a South Asian rice pudding made by boiling rice, broken wheat, or vermicelli with milk and sugar; it is flavoured withcardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or as a dessert.
Kheer is prepared in festivals, temples, and all special occasions. The term Kheer (used in North India) is derived from Sanskritwords Ksheeram (which means milk). Other terms like Payasa or Payasam (used in South India) or payesh (used in Bengalregion) are derived from the Sanskrit word Payas which also means "milk". It is prepared using milk, rice, ghee, sugar/jaggery,Khoya. Some also add a little bit of heavy cream for a richer taste. It is often garnished using almonds, cashews, raisins and pistachios.
It is an essential dish in many Hindu feasts and celebrations. While the dish is most often made with rice, it can also be made with other ingredients such as vermicelli (seviyan, seviyaan, sayviah, or other spellings).
Rice was known to the Romans, and possibly introduced to Europe as a food crop as early as the 8th or 10th Century A.D., and so the recipe for the popular English rice pudding is believed by some to be descended from kheer. Similar rice recipes (originally called potages) go back to some of the earliest written recipes in English history.
Moong Dal - 1 cup
Javarisi / Sabudana - 1 tbsp
Jaggery - 3/4 cup
Water - to melt jaggery ,about 1/2 cup
Coconut Slices - 1/4 cup
Cashews - 1 tbsp
Raisins - 1 tbsp
Ghee / Clarified Butter - 3 tbsp
Cococnut Milk - 1 cup
1.Pressure cook Dal and Sabudana with 2 cups of water for 1 whistle.Let the pressure release on its own and open cooker.
9.Hot payasam is ready ,serve it with banana or fried papad(thats the way we eat in our marriage functions which gives a crisp texture to payasam and subtle the sweetness of payasam )