Author Notes: Kheer/khiri/payas originated 2,000 years ago in Lord Jagannath Temple, Puri, odisha. It is prepared in festivals, temples, and all special occasions. It is prepared using milk, rice, ghee, sugar/jaggery, Khoya. The term Kheer (used in Northern India, Pakistan and Nepal) is derived from Sanskrit words Ksheeram (which means milk). Other terms like Payasa or Payasam (used in South India) or payesh (used in Bengal region) are derived from the Sanskrit word Payas which also means “milk”. The people of Southern Bangladesh prepare “payesh” with Glutinous rice and Coconut milk and the result is a stickier and creamier dessert.
It is an essential dish in many Hindu and Muslim feasts and celebrations. While the dish is most often made with rice or lentil , it can also be made with other ingredients such as vermicelli (sayviah).
Green gram(Moong dal without skin) – 1 cup
Jaggery(molases) – 2 big balls
Ghee – 3 tbsp
Coconut milk – 1 cup
Cashew nuts – 5 nos
fried coconut chips 1 tbsp
- Fry dal in a heated pan on a low flame, till a nice aroma comes.
- Do not make it brown and do not use oil or ghee
- Make a jaggery syrup with little boiling water.
- Make 3 1/2 cups of coconut milk
- Cook the dal nicely in a pressure cooker.
- Make sure its not at all dry after cooked
- Add this cooked dal into the jaggery syrup and stir it for 5 mins
- Add ghee to that and stir it for 5 mins
- Add the coconut milk and stir it continuously.
- :- Do not boil it.
- Fry some cashew nuts and coconut chips in 1 tbsp of ghee.
- Finally, add cardamom and fried coconut chips and fried cashew nuts into the payasam.
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