i have been hard pressed for time to make anything sweet today and post it also for dussehra. i will be making some halwa on dussehra but cooking and posting on the same day is an impossible task for me.
i wanted to post something sweet for the dussehra festival. so posting this rice payasam recipe which was in the drafts and i had made this kheer some weeks ago. at home we usually make seviyan kheer (vermicelli kheer). since i have already posted seviyan kheer, i plan to cook some other sweet on dussehra, possibly a carrot halwa, may be almond or moong dal halwa.
when i had made the patholi recipe with turmeric leaves, i still had lots of turmeric leaves left with me.
apart from adding them in pulaos, pakoras and sabzis, I have also added these fragrant leaves in this kheer.
the idea came about when i asked in a really good facebook food group which i follow, as how i can use turmeric leaves.
I got a lot of replies and one reply was from asha satish philar who said to make the traditonal konkani kheer called as dhanvin keeri/white kheer. she was even kind enough to give the page number of her cook book where the recipe is mentioned.
i already had her cook book, so it was easy for me.
now if you don’t know asha ji, you should know her. she is the author of the well known cook book – the konkani saraswat cookbook.
the cook book is excellent if you want to explore the myriad variety of recipes in saraswat cooking. they are all authentic and truly saraswat style. now living in goa, i have had some saraswat food in restaurants here and they were so good.
i have loosely adapted the recipe from her book. i ran out of sugar and hence added palm jaggery… now the kheer was a wonderful fusion between the kerala rice payasam and the konkani rice payasam.
the whole kheer is made in coconut milk and is excellent for vegans like me.
since my hubby is a very picky eater and like a typical punjabi, hardly ventures into food which he has not grown up eating, i was the only one who would have this delicious kheer everyday. it stayed for five days in the refrigerator and it was all for me
if you do not have turmeric leaves, then just don’t add it. simple as that. the same rule applies for palm jaggery. just add sugar or jaggery.
you might also love to check these kheer recipes:
recipe details for making rice payasam with coconut milk below:
- 1 cup rice
- 2 to 3 turmeric leaves
- 3 cups thin coconut milk
- 2 cups thick coconut milk
- ½ tsp cardamom powder
- 1.5 to 2 cups powdered palm jaggery
- a pinch of grated nutmeg
- 2 tbsp coconut oil
- 10-12 cashews
- pick and rinse the rice well.
- add in a pressure cooker or a pot with 3 cups thin coconut milk.
- now make a knot of the turmeric leaves and add these to the rice-coconut milk mixture.
- cook or pressure cook the rice till soft and done.
- now add the powdered or crumbled palm jaggery to the cooked rice.
- mix well.
- add in the thick coconut milk
- simmer for 2-3 minutes on a low flame
- in another pan heat oil and fry the cashews till golden brown.
- add the cardamom powder and grated nutmeg to the oil in which the cashews are getting fried..
- stir and pour the entire content in to the kheer.
- mix well and serve hot or cold.
repeat this process one more time.
substitute sugar if not adding jaggery.
adding jaggery thickens the payasam, so don’t overcook. just simmer on low flame for 2-3 minutes.
if you add sugar, than you can cook for some more minutes.
the payasam becomes thick on cooling. so if you want a little liquid and flowing payasam than you can add some more coconut milk or water.
also the sweetnees can be adjusted as per your taste.
after chilling the kheer in the fridge, the coconut oil soldifies. so if you want you can warm the kheer before serving.