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:|
|8 ||Cups ||milk ||
|1 ||Cup ||rice/ vermicilli/sago (sabudana) ||
|1 ||Cup ||sugar ||
|1 ||Teaspoon ||cardomom powder ||
|6 ||Teaspoons ||cashews - roasted and halved ||
|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
4. Add sugar. Once melted pour in a decorative dish. Garnish with roasted Nuts and
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