Paal Payasam(Milk Kheer).
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Desserts/Sweets are all time favourite of many peoples all over the
world.The Desserts include icecreams, cakes, puddings, kheer,
cookies,etc., Here I Share the Links of some of the Dessert/Sweet
Varieties that I have posted in this blog.
There are so many kheer varieties that are cooked all over
the world to accompany with different food.Here I share the Kheer
made with the main ingredients Milk,Vermicelli(Semiya), Tapioca
Pearls(Sabudana/Sagu/Javarsi).
Info about Key Ingredients:
The main ingredient of this recipe is Milk contains calcium that
helps in bone health. Consuming Milk everyday may prevent
osteoporosis and also reduce the risk of fractures.
The next key ingredient is Tapioca Pearls(Sabudana/Sagu/Javarsi)
is made of Topioca flour. It contains some decent amount of
potassium which can control the blood pressure. It also contains
vitamin B6 and folate which helps in the development of baby in
the womb.
Recipe Overview:
In this Post I share the recipe Milk Kheer. First we want to soak
the Tapioca Pearls(Sabudana/Sagu/Javarsi) in water.Then we roast
the Vermicelli(Semiya) well in Ghee. Boil the Tapioca
Pearls(Sabudana/Sagu/Javarsi) and Vermicelli in water. Add the
Sugar and boil until it melts. Add Cardamom powder, Cloves to it.
Now add the whole milk and boil. Roast seperately Cashew-nuts and
Raisin in ghee and pour on the kheer along with ghee. Now our Milk
Kheer is ready to serve.
Method:
Recipe:
Ingredients:
Whole Milk 500ml.
Tapioca Pearls(Sabudana/Sagu/Javarsi) 1/2 Cup.
Vermicelli(Semiya) 1/4 Cup.
Sugar 1/2 Cup.
Condensed Milk 1/2 Cup.
Cardamom Powder 1 pinch.
Cloves(Kirambu/Lavang) 2 Nos.
Water 2 Cup.
Cashew-nuts Few.
Raisin(Kismis) Few.
Ghee 3 Tbsp.
Step By Step Instructions:
- Soak the Tapioca Pearls(Sabudana/Sagu/Javarsi) in Water for 15 minutes.
- Heat Ghee in a pan and roast the Vermicelli(Semiya) until the golden brown color occurs.
- In a Vessel,add 2 cups of water and Boil Tapioca Pearls(Sabudana/Sagu/Javarsi).
- When the glassy state occurs, add Vermicelli(Semiya) and boil.
- Then add Cardamom powder and Cloves to it.
- Then add Sugar and boil until it melts.
- Now add the Whole Milk.
- Boil it in low flame for 5 minutes. When the milk rise up stir it with ladle.
- Add Condensed Milk to it and boil in low flame until the thickness you want.
- Now our Kheer is ready and keep it aside.
- Heat Ghee in a pan.
- Add Cashew-nuts and raisins and fry it until the raisins turns into a balloon shape.
- Pour the seasoning to the kheer along with Ghee.
- Serve hot immediately or chill it and serve.
Pictorial Description:
Soak the Tapioca Pearls(Sabudana/Sagu/Javarsi) in Water for
15 minutes.
Drain the Water.
Heat Ghee in a pan.
Add the Vermicelli into it.
Roast till golden brown.
Boil 2 Cups of water in a vessel.
Add the soaked Tapioca Pearls(Sabudana/Sagu/Javarsi) into
it.
Boil until it turns into glassy.
Add Vermicelli into it.
Boil until both are well cooked.
Add Sugar into it.
Add Cardamom Powder and Cloves to it and boil until the Sugar
melts.
Now add the Whole Milk and boil it in low flame. Stir with
ladle when the Milk is rise up..
Add Condensed Milk and Stir well until the thickness you
want.
Now the Kheer is ready.
Now it's a time for seasoning. Heat Ghee in a pan.
Add Cashew-nuts into it.
Add Raisins into it.
Fry until the Raisins turns into balloon.
Pour the seasoning into the Kheer along with Ghee.
Serve hot or Chill it and serve.
Serving Tip:
In our family functions,this Milk Kheer is served with Sweet Boondhi or Sweet Poli which adds more taste.
My favourite..
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