Dry Fruit Payasam | Dry Fruit Kheer | How to make kheer | vismai food kheer
Dry Fruit Payasam Dry fruits are soaked and coarsely ground. Then they are added to milk and cooked to a medium thick consistency. This super healthy Payasam (Kheer) is rich and tasty.
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Be it a festival or a small party at home, this dish is worth trying out. It will be simply gobbled up, rest assured!!
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Children are fussy about eating nuts. Give them this dry fruit Payasam and they will like to gulp down glass after glass of this cool and tasty Payasam.
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Tips
Dry Fruits:
- You may add dry fruits of your choice in a reasonable quantity beyond teh nut syndicated in the recipe.
Semiya/ Sago:
- This Payasam contains only dry fruits. As such it is a good idea to mix a small amount of boiled Semiyan or boiled Sago to enhance the taste and the texture.
Sugar:
- Melted jaggery can be used in place of Sugar to add a different touch to the Payasam. Or, honey may be added after the Payasam is ready.
Dry Fruit Payasam | Dry Fruit Kheer | How to make kheer | vismai food kheer - Recipe Video
Dry Fruit Payasam | Dry Fruit Kheer | How to make kheer | vismai food kheer
Sweets
|
vegetarian
Prep Time 1 min- Soaking Time 1 hr
- Cook Time 20 mins
- Total Time 1 hr 21 mins
Servings 4
Ingredients
- ¼ cup Cashew (Kaju)
- ¼ cup Almond (Badam)
- 4 Figs (Anjeer)
- 3 Dry dates (Sookha Khajoor)
- 1 tbsp Khus Khus
- 1 litre Thick Milk
- Saffron strands (Zafran) - A pinch
- ¼ - ⅓ cup Sugar
- ¼ tsp Cardamom Powder (Elaichi Powder)
- ⅛ tsp Nutmeg Powder (Jaiphal Powder)
Instructions
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Soak all the dry fruits separately in hot water for at least an hour.
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After an hour, first grind almonds and cashew into rough slices. Keep aside.
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Now grind the rest of the dry fruits into a coarse powder.
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Boil the milk along with the ground ingredients and saffron strands and reduce to about 3/4ths of the original (i.e. till the mixture is about 750 ml ). Keep stirring constantly to avoid the mixture sticking at the bottom of the pan.
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Now add sugar (or melted jaggery) and cook for 2-3 minutes more.
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Sprinkle Ilaichi and Jaiphal powders before taking off the fire. When the Payasam cools down, keep it in fridge for 2-3 hours and serve cold.
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