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Kheer or payasam made with rice
Published On: 23 Oct 2002
for more details, click the name of the ingredient
tamil: Ular Dhraakshai / Kaintha Thratchai / Karuppudraaksha
malayalam: Kismis / Unakku Munthiringa
telugu: Kisimiss / Yendu Dhraksha
kannada: Ona Drakshi / Vonadraakshe
hindi: Khishmish / Kash / Drax
Bengali: Kash / Kishmish
Gujarati: Lal Draksh / Kismis / Drax
Konkani: Khishmish / Suke Dhrakshi
Marathi: Bedane / Manuka
Tulu: Nungel Draakshe
hindi: Cheeni / Shakkar
malayalam: Kumkumapoovu / Kesari
kannada: Kumnkuma Kesari / Kesari
Marathi: Keshar / Kesara
Punjabi: Kesar / Zafran
Wash and drain the rice. Soak in water for 1/2 an hour.
Boil milk and add drained rice.
Simmer on low heat for 1 1/2 hours. Scrape the sides and bottom frequently to prevent sticking.
When the rice is cooked and the mixture gets a creamy consistency, add sugar and raisins. Stir well.
Remove from heat and add crushed cardamom seeds, Saffron and shredded almonds.
:- Serve hot or refrigerated cold.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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