Dudha Paysu (Milk kheer) is a delicacy among Konkani’s. A festival, ceremony or pooja feast (click to read about these festivals in my Home page) is incomplete without Dudha Paysu (Milk kheer). At the end of a feast Dudha Paysu (Milk kheer) is the dish that is usually served as a dessert. This paysu is made out of milk sugar and rice. Of course it is a sweet dish and is usually liked by the young and old alike.
Ingredients
- 1 cup of Raw rice (red preferred/ you can also use white)
- 1 litre milk
- 1 cup of sugar or as required
- 10 to 20 numbers of cashew nuts
- 10 to 15 number cardamom/elaichi (powder and use)
- 3 cups of water or as required
Method
Wash the raw rice and soak in enough water for 15 to 20 minutes
Take a heavy bottom wide mouth sauce pan or kadai and boil 3 cups of water.
Drain water from the rice and add to the boiling water in the kadai.
Cook the rice till very soft.
Add sugar and stir well. Continue to cook the rice till soft on a low flame. Do stir at intervals. Continue cooking till the rice is cooked.
Add cashews and let them boil.
Add milk and cook again. Keep on low flame and keep stirring at intervals.
Add cardamom powder and mix well.
Pour the dudha paysu in serving bowls. Serve hot, warm, chilled.
You can refrigerate the left over milk kheer.
Tips
Soaking the rice for some time and then cooking it will help to reduce the cooking time of rice.
As the rice gets cooked in milk, the milk also reduces and thickens so it is better to cook the rice in water first and then add milk.
You can add ghee roasted kismis, raisins and badam to increase the flavor and richness of the paysu.
Only after the rice is cooked to a soft consistency you have to add milk and sugar to it or else there is a tendency of rice not to cook in sugar and milk.
