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Meetha Chawal ka Pyaar: My Grandma’s Rice Payasam Recipe!

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Chef Curry Do’pyaza

Meetha Chawal ka Pyaar: My Grandma’s Rice Payasam Recipe!

Namaste Doston! Kem cho? Kai hal chaal? Chef Curry Do’pyaza here, ready to share a sweet secret straight from my Ajji’s (Grandmother’s) kitchen! Today, we’re diving into the creamy, dreamy world of Rice Payasam, also known as Chawal ki Kheer – a dessert that’s as comforting as a warm hug on a chilly winter night.

Payasam isn’t just a dessert; it’s an emotion! It’s a sweet symbol of celebration, love, and togetherness. We make this delicious dish for joyous occasions like Diwali, Pongal, Onam, and even simple family gatherings. It’s the perfect sweet ending to any festive meal, or even a “just because I felt like it” kind of treat!

A Spoonful of History

Rice Payasam boasts a rich history, dating back centuries. It’s believed to have originated in South India, where rice and milk were abundant. Over time, this humble dish traveled across the country, with each region adding its own unique twist. My Ajji always said that the best recipes are the ones passed down through generations, seasoned with love and a pinch of secret family magic!

Let’s Get Cooking!

Preparation Time: 15 minutes
Cooking Time: 45 minutes

Ingredients:

  • Basmati Chawal (Basmati Rice): 1/2 cup, washed thoroughly
  • Doodh (Full Cream Milk): 4 cups
  • Cheeni (Sugar): 1/2 cup (adjust to your liking)
  • Ghee (Clarified Butter): 1 tablespoon
  • Elaichi (Cardamom): 4-5 pods, lightly crushed
  • Kaju (Cashews): 10-12, halved
  • Badam (Almonds): 10-12, slivered
  • Kishmish (Raisins): 1 tablespoon
  • Kesar (Saffron) strands: a pinch (optional, for that gorgeous golden hue!)

Instructions:

  1. The Rice is Right: Wash the basmati rice gently under running water until the water runs clear. This removes excess starch and prevents the payasam from becoming too sticky.

  2. Ghee Magic: In a heavy-bottomed pot or pan, melt the ghee over medium heat. Add the cashews and almonds, and sauté until they turn a beautiful golden brown. Remove them from the pot and set aside. We’ll use them for garnish later.

  3. Rice Romance: In the same pot, add the washed rice and sauté for a minute or two, until it becomes fragrant. This step enhances the nutty flavor of the rice.

  4. Milky Way: Pour in the milk and bring it to a gentle boil, stirring occasionally to prevent it from sticking to the bottom.

  5. Simmer Down: Reduce the heat to low and let the rice simmer in the milk for about 30-40 minutes, or until the rice is cooked through and the mixture has thickened to a creamy consistency. Remember to stir occasionally! Patience is key here.

  6. Sweet Surrender: Add the sugar and crushed cardamom pods. Stir well until the sugar dissolves completely.

  7. Saffron Sparkle (Optional): If using saffron, soak the strands in a tablespoon of warm milk for a few minutes to release their color and aroma. Add this to the payasam.

  8. Nutty Delight: Add half of the roasted cashews and almonds to the payasam. Reserve the remaining nuts for garnishing.

  9. Raisin Rhapsody: Add the raisins and simmer for another 5 minutes, allowing them to plump up and become juicy.

  10. Serve with Love: Remove the payasam from the heat and let it cool slightly. Garnish with the remaining roasted nuts and serve warm or chilled.

Tips for the Perfect Payasam

  • Full Cream is Key: Using full cream milk gives the payasam its rich, creamy texture.
  • Stirring is Sacred: Stirring the payasam frequently prevents the milk from scorching at the bottom of the pot.
  • Sweetness Symphony: Adjust the amount of sugar to your taste. Remember, you can always add more, but you can’t take it away!
  • Saffron’s Secret: A pinch of saffron adds a beautiful color and aroma to the payasam.
  • Rest is Best: Letting the payasam rest for a while after cooking allows the flavors to meld together beautifully.

Payasam Your Way: Cooking Variations

  • Pressure Cooker Magic: For a quicker version, you can cook the rice and milk in a pressure cooker for 2-3 whistles. Be sure to release the pressure naturally before opening the cooker.
  • Slow Cooker Serenity: A slow cooker is perfect for making a large batch of payasam. Simply combine all the ingredients in the slow cooker and cook on low for 4-6 hours.
  • Microwave Marvel: In a microwave-safe bowl, combine the rice, milk, and sugar. Microwave on high for 5-7 minutes, stirring every 2 minutes, until the rice is cooked and the mixture has thickened.
  • Induction Innovation: An induction stove works just like a gas stove, but offers precise temperature control, preventing scorching.
  • Oven Opulence: Baking the payasam in the oven creates a wonderfully rich and caramelized flavor. Preheat the oven to 350°F (175°C) and bake for 1-1.5 hours, stirring occasionally.

Nutritional Information (Approximate, per serving):

  • Calories: 250-300
  • Protein: 6-8 grams
  • Fat: 10-12 grams
  • Carbohydrates: 35-40 grams

Note: Nutritional information may vary based on specific ingredients and portion sizes.

Serving Suggestions

  • Serve warm or chilled, garnished with roasted nuts.
  • Pair it with a scoop of vanilla ice cream for an extra indulgent treat.
  • Enjoy it as a sweet ending to a delicious Indian meal.
  • Offer it as a prasad (offering) during religious ceremonies.

So there you have it, my friends! My Ajji’s treasured Rice Payasam recipe. I urge you to try this recipe at home. Share it with your loved ones, and create your own sweet memories. This recipe is a great way to bring people together!