Kheers/Payasams/Indian Puddings in Microwaves
|
I am so tired of washing dishes after
making any kind of payasams/kheers.
Firstly because the milk sticks to the
dish, secondly i get a lot of phone calls
and get distracted and burn the kheers,
thirdly the burnt kheer makes my husband
make faces when he eats and I dont like
that so folks I worked real hard to cook
kheer in the microwave and have noted the
time it takes so I never have to worry
again. Hope it works for you all too!!! |
| List of ingredients: |
|---|
| Qty | Measure | Ingredient | Wt.(gms) |
| 8 | Cups | milk | |
| 1 | Cup | rice/ vermicilli/sago (sabudana) | |
| 1 | Cup | sugar | |
| 1 | Teaspoon | cardomom powder | |
| 6 | Teaspoons | cashews - roasted and halved | |
| Cooking procedure |
|---|
1. Boil the milk in a deep container (18 Minutes on High). The milk should only
fill to half the microwave container. I use the Microwave Rice Cooker.
2. For Rice Kheer - Wash and drain the rice. For Vermicilli Kheer - Roast with a
drop of Ghee. For Sago/Sabudana Kheer - Wash and drain.
3. Once the milk boils add the cardomom powder and the Rice/Vermicilli/Sabudana.
Stir and boil on HIgh in microwave for 6 minutes. Then 6 minutes boil on Medium
Low.
4. Add sugar. Once melted pour in a decorative dish. Garnish with roasted Nuts and
serve. |
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