Reminiscence of my childhood is all I’ve to say about this dessert. I remember as a child, enjoying this on every Ramzan from my neighborhood. As I’d moved to Chennai, I didn’t get any opportunity to relish this dessert. Eventually, my mom has started making this recipe every time I visit her.
It’s quite similar to the paal payasam that we make in our home, give or take a few ingredients. I have used basmati rice for its aroma, you could also use seeraga samba or any raw rice that you get your hands on.
—Ingredients—
50 grams, basmati rice or raw rice, soaked for 2—3 hours
1/2 liter, water
1/2 liter, whole milk
100 grams, milk khova (sugarless)
100 grams, sugar
1/4 teaspoon cardamom powder
10 whole almonds or 2 tablespoons of almond flour
2 tablespoon of ghee/clarified butter
A few strands of saffron (optional)
Dry fruits as desired
—Process—
1. In a small bowl, add a glass of warm water and let the almonds soak in it for 5 minutes. Peel off the skin, grind it to a fine paste and keep aside.
2. In another small bowl, add 2 tablespoons of water and saffron strands, keep aside.
2. Heat a pan, add 1/2 liter of water, cardamom powder and let it boil. Crush(break into pieces) the soaked rice with your hands and add it to the boiling water.
3. Cook the rice in a medium flame and keep stirring continuously. Once it is soft and mushy, add the milk and let it boil for 10—12 minutes.
4. Add in the sugar, milk khova and ghee, mix until well combined.
5. Pour in the soaked saffron and the ground almond paste, cook for a couple of minutes and switch off the flame.
Top it off with your desired dried fruits and serve, could be served both warm and chill!
Stays fresh for up to 3 days, if stored in a refrigerator.
Loavesandfishez 