kaikuthal rice kheer/hand pound rice kheer

I would say kaikuthal rice is always appreciable and valuable main ingredient even though it takes longer time to cook!!but worth doing!ye!!because it has low glycemic index and unlike polished rice has many health benefits.Naturally as a sweet lover this time I have tested this kaikuthal rice to make a kheer/payasam!!and came out really well.My dearest friend tried out a kolukattai recipe out of kaikuthal rice and I too tried it!it tasted yummy !soon I will share it in my space. Should soak the rice at least for three hours before cooking the rice.Here for this dessert I have cooked the rice in milk directly not in a pressure cooker!!but if you are not satisfied you can pressure cook the rice and then add it to the milk.The other ingredient that I have used is the homemade khoa which is another important taste enhancer in this kaikuthal rice kheer.

kaikuthal rice kheer/hand pound rice kheer

INGREDIENTS:

Hand pound rice/kaikuthal arisi – tbsp
Sugar – 1/2-3/4 cup
Homemade khoa – 4-5 tbsp
Milk – 2 cups
Water – 1 cup
Cardamon powder – 1/4tbsp
Some strands of saffron
Ghee as needed
Pista,badam,cashew combined – 1/2 cup

METHOD:

SOAK THE RICE FOR THREE HOURS

FRY NUTS

THEN RICE TILL GOLDEN

GRIND NUTS AND RICE COARSELY

ADD REMAINING GHEE THEN ADD MILK WATER MIXTURE

WHEN MILK BOILS ADD THE MIXTUREAND COOK FOR20 MIN

AFTER IT IS COOKED ADD SAFFRON

WHILE ADDING KHOA ADD SUGAR

ATLAST CARDOMON POWDER

1.Soak the kaikuthal arisi for 3-4 hours.
2.In a kadai add ghee and roast the nuts.
3.In the same ghee fry the rice golden.
4.Now add the remaining ghee to a vessel heat up and add milk water mixture.
5.Meanwhile grind both nuts and rice coarsely.
6.When milk boils add the ground mix and cook with a closed lid for 20 minutes in medium flame.
7.Add saffron and boil.
8.Now add the khoya and sugar.
9.Stir it and let it boil for 10 minutes.
10.Now the content thickens up and kheer is ready to serve.

kaikuthal rice kheer/hand pound rice kheer

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Total Time 4 hours hrs

Ingredients

  

• Hand pound rice/kaikuthal arisi - 3tbsp
• Sugar - 1/2-3/4cup
• Homemade khoa - 4-5 tbsp
• Milk - 2 cups
• Water - 1 cup
• Cardamon powder - 1/4tbsp
• Some strands of saffron
• Ghee as needed
• Pista badam,cashew combined - 1/2 cup

Instructions

 

• Soak the kaikuthal arisi for 3-4 hours.
• In a kadai add ghee and roast the nuts.
• In the same ghee fry the rice golden.
• Now add the remaining ghee to a vessel heat up and add milk water mixture.
• Meanwhile grind both nuts and rice coarsely.
• When milk boils add the ground mix and cook with a closed lid for 20 minutes in medium flame.
• Add saffron and boil.
  
• Now add the khoya and sugar.
• Stir it and let it boil for 10 minutes.
• Now the content thickens up and kheer is ready to serve.

Notes

Should soak the rice at least for three hours before cooking the rice.
Here for this dessert I have cooked the rice in milk directly not in a pressure cooker.
but if you are not satisfied you can pressure cook the rice and then add it to the milk.