This is a popular and easy to prepare payasam / kheer that is suitable for all special occasions.
Usually this is prepared with white rice flakes; here I have tried a healthier version using matta rice flakes (from kerala matta rice) which is rich in fibre and also low in calories when compared with white rice flakes. The earthy flavour gives a unique taste to the payasam; so try and relish!
Serves - 5 to 6 persons
Ingredients:Matta rice flakes - 1 ½ cup
Full cream milk - 6 cups
Sugar - 1 cup (adjust according to your taste)
Cashew nuts (Optional) - 10 (broken into pieces)
Saffron - Few strands
Cardamom powder - ¾ tsp
In the same pan, add ghee and fry the rice flakes till you get a nice aroma and the colour changes to slightly golden brown.
Then add milk and allow to boil until the rice flakes becomes soft and the milk thickens. Add saffron in ½ cup warm milk; mix and keep aside.
Now, add sugar and give a thorough mix; allow to cook for another 5 – 10 minutes in medium flame.
Before taking out from the pan add cardamom powder, cashews and saffron milk.
Serve hot or cold (both tastes good).
Note:
When payasam is cooled, it tends to get thick. So before serving add some milk till it reaches the desired consistency.
You may also use white rice flakes to prepare this payasam.
You can also grind the rice flakes coarsely before adding to the milk.
