Kheer (Payasam)
Kheer, or payasam, is one of the oldest continuously prepared desserts in the world. This Indian rice pudding combines milk, rice, and jaggery with nuts, raisins, and spices like saffron and cardamom. It has been served in temples, royal kitchens, and households for millennia.
Ingredients
- ½ cup basmati rice washed and soaked 30 minutes
- 4 cups full-fat milk
- ½ cup jaggery or sugar if unavailable
- 2 tablespoons ghee
- 2 tablespoons cashews
- 2 tablespoons almonds
- 2 tablespoons raisins
- 2 tsp cardamom powder
- 1 pinch saffron strands
Instructions
- Toast nuts & raisins: Heat ghee in a pan. Toast cashews, almonds, and raisins until golden. Remove and set aside.
- Cook the base: In the same pan, add rice and milk. Bring to a gentle boil, then reduce heat and simmer, stirring often, until the rice softens and the mixture thickens.
- Flavor & sweeten: Stir in jaggery, saffron, and cardamom. Continue cooking until fully incorporated and creamy.
- Finish & serve: Top with the toasted nuts and raisins. Serve warm or chilled.
Video
Notes
- Stir frequently to avoid sticking — kheer loves to catch at the bottom of the pan.
- Jaggery adds depth of flavor, but sugar or condensed milk can be substituted.
- Adjust thickness to taste: more milk for a soupier payasam, longer cooking for a thicker kheer.