For today's special Festival food it's again a Payasam. This is almost like the Kesar di Kheer
that I had already posted. That was a rich rice pudding made with rice, milk and condensed milk. Today's payasam or Kheer is a milder, simple yet delicious rice kheer. We normally make this for a quick prasadam during festival time.
We make this payasam during festivals like Navaratri, other smaller festivals. Amma had made this on Akshaya Tritiya
, and it really made the day very special.
The weekend passed away quickly, and we started yet another week of school and work.
Payasams are wonderful, as long as I remember amma used to make different varieties of payasams every Saturday. Special ones get made during festival times. Surprisingly my kids don't like sweets much and that's one reason why I don't make much sweets. Else I end up being the sole person to eat all that.
Cooked Rice - 1 cup
Boiled Milk - 2 Cups
Cashews and Raisins - handful
Ghee for roasting
Sugar - 3/4 cup
Cardamom powder a pinch
How to make the Rice Payasam.
Wash and cook the rice, keep it aside.
Boil the milk and add the sugar.
Once it melts, add the cooked rice and pressure cook for 1 whistle.
Roast the nuts in a pan. Once the pressure falls, add the roasted nuts and cardamom powder
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Labels: Andhra Dishes, Andhra Sweets, Blogging Marathon, Condensed Milk Recipes, Diwali Sweets, Festival Dishes, Festive Food, Indian Sweets, Payasam Varieties