Payas, perhaps the most loved dessert of India, is so easy to prepare. Where there are different ways to prepare the same, I too tried little differently. It came out really well.
Coming to the ingredients used, the payas was prepared for 4 people. A very unique rice available in Assam is used for the purpose, it is called Kon Joha(of Divine Harvest), which I got from Axom Haat here in Bangalore. Three and a half handful of rice, 800 ml milk, crushed cardamom 3 pieces, six-seven saffron strings for garnishing, one table spoon of desi ghee, organic jaggery powder for sweeten the kheer - 4 table spoon to my taste and one table spoon of honey have been used. Two small bay leaves are also used. Cashew and raisin are another two ingredients.
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| Payas - old indian kitchen |
Now, let's see how to prepare the payas. Firstly, boil the milk. Once boiled, keep it in low flame. Now the crushed cardamom and bay leaves are added. Then rice is added and steered after every three or four minutes. After almost half an hour, when the rice is almost 70% cooked, jaggery and honey are added. This may vary person to person based on their taste. Let the whole thing mixed uniformly. Cashew and raisins are added. After a while, the rice is cooked completely. At this point, turn off the flame and ghee, saffrons are added for garnishing. Payas is ready to be served.
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| Payas - Old Indian Kitchen |
