Easy Cooker Kheer | Rice Kheer | Payasam or Paramannam
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Easy Cooker Kheer | Rice Kheer | Payasam or Paramannam- “Kheer” is a Sanskrit word. Payas in Sanskrit is Milk.
Payasam has variants such as Pongali in Telugu. In Tamil Nadu it is Akkarasi or Sekkarai Pongal. Malyalis call it payasam. Punjabis make Rice Kheer with Milk, Rice and Sugar. Muslims also make Rice Kheer, but their method is different.
So, it is just every place in India that makes Kheer.
For Telugus, Kheer is a holy dish. It has to be made on every special and auspicious occasion.
It is said that there is a mention of Kheer as a holy offering - Prasadam - even in the Vedas. That is why it is often given as Prasadam in Hindu temples. And then Payasam has a special place in Ayurveda.
I am making such a special dish in a cooker in a simple way. The original method is even simpler and it has no Ghee and Nuts etc. I will share that recipe some other time.
This Kheer won’t get curdle if you follow my tips. It has a nicely balanced taste. And it is quicker and easier to make this Kheer during festival time.
Milk :
• Traditionally, Kheer/payasam is made with Cow Milk. But I am using thick Buffalo Milk to make it tasty.
• Kheer tastes better with thick Milk.
• I have taken equal parts of Rice and Milk and 1 ½ of Water for this Kheer. Rice cooks faster if you mix water and Milk. It takes longer to cook in thick Milk.
• As such, Kheer tastes wonderful if it cooks slowly in thick Milk, but we are going for a quicker recipe.
Jaggery:
• If you add a little water to the grated Jaggery, melt it and then strain it, whatever dust and impurities may be there in the Jaggery will get strained out.
Green Camphor:
• The pinch of Green Camphor we add gives an exceptional taste to the Kheer.
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Tips
Some tips for a Kheer with a pleasant balanced taste:
• I have used Sona Masoori Rice, and Green Gram soaked for 30 minutes. If they are soaked, then the Kheer cooks quickly.
• You can add more Milk if you want a creamier taste in Kheer.
• The Kheer should be cooked in a cooker on a low flame for 3-4 whistles. Then it cooks really soft and nice.
• If you have time, let the Kheer cook for a little longer after adding the Jaggery syrup so that the taste deepens and the colour becomes richer. If there is no time, just let it boil over a couple of times and remove from the fire.
• If you make Kheer in this method, which is cooking Rice in Milk in the cooker, then the Kheer won’t spoil.
Easy Cooker Kheer | Rice Kheer | Payasam or Paramannam - Recipe Video
Easy Cooker Kheer | Rice Kheer | Payasam or Paramannam
Prep Time 2 mins- Soaking Time 30 mins
- Cook Time 20 mins
- Total Time 52 mins
Servings 4
Ingredients
- 1/2 cup Rice (Soaked for 30 minutes)
- 2 tbsps Green Gram (Soaked for 30 minutes)
- 1/2 cup Milk
- 1.5 cup Water
- 1.5 cup Jaggery
- 1/4 cup Water to melt Jaggery
- 3 Cardamoms
- 3 tbsps Ghee
- 10 Cashew Nuts
- 3 tbsps Raisins
- 1/2 tsp Cardamom Powder
Instructions
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Put Milk, water and Rice in the cooker and cook on low flame till three whistles.
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Take a pan, add grated Jaggery and a little bit of water and melt the Jaggery and strain it.
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Add the strained syrup to the softly cooked Kheer and cook it for 3-4 minutes, constantly stirring it. Add Green Camphor to the cooking Kheer.
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Melt Ghee in a pan, add Cashew Nuts and Raisins and while the Ghee is foaming, add it to the Kheer. Add the Cardamom Powder too.
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