ಹಾಲು ಖೀರು: Milk Kheeru / Payasa- Khuskhus Kheer
Total Steps
10
Ingredients
11
Tools Needed
5
Ingredients
- 1/2 cup Coconut (fresh or copra)
- 1 tablespoon Poppy seeds
- 7-8 pieces Almonds
- 1/4 cup Vermicelli
- 2 tablespoons Chiroti Rava (fine semolina)
- to taste Sugar or Jaggery(optional)
- 3 tablespoons Ghee
- 1/2 liter Milk
- 1 teaspoon Rose water
- pinch Cardamom powder
- to taste Cashews and Raisins(optional)
Instructions
Step 1
Soak poppy seeds and almonds in warm water for 20-30 minutes. Meanwhile, if using copra, grate it finely.
Step 2
Drain the soaked poppy seeds and almonds. If desired, peel the almonds. Combine the poppy seeds, almonds, and coconut (fresh or copra) in a blender or grinder. Add a little milk or water and grind to a very smooth paste.
Step 3
In a saucepan, heat 1 tablespoon of ghee. Add vermicelli and Chiroti rava and roast them over low heat until they turn light golden and fragrant. Remove from the pan and set aside.
Step 4
In the same saucepan, heat another 1 tablespoon of ghee (if using). Add cashews and raisins and fry until cashews are golden and raisins plump up. Remove and set aside for garnish.
Step 5
Add milk to the saucepan and bring it to a boil over medium heat. Reduce the heat to low.
Step 6
Stir in the prepared poppy seed, almond, and coconut paste, along with the roasted vermicelli and Chiroti rava into the milk.
Step 7
Cook on medium-low heat, stirring frequently to prevent sticking, until the vermicelli and rava are fully cooked and the kheer thickens to your desired consistency. This process may take 15-20 minutes.
Step 8
Add sugar or jaggery to taste, cardamom powder, and rose water. Mix well until the sweetener dissolves completely.
Step 9
Simmer for another 2-3 minutes to allow the flavors to meld.
Step 10
Garnish with the fried cashews and raisins before serving. Serve the Kheer warm or chilled.