The word Payas meaning “milk” is a traditional rice pudding or kheer prepared by the Goan Hindu community during their festivals, religious and other special occasions. Also, known as dudhacho payas or tandlacho payas. Basically, this sweet delicacy is made with rice, milk, sugar, dried fruits and nuts. Sabudana (sago pearls) can also be incorporated for a thicker consistency. Flavoured with a turmeric leaf, cardamom powder or even saffron. Simply delicious, enjoy it warm or chilled. A perfect and satisfying ending to any meal.
Short grain rice works best as it breaks down easily during the cooking process becoming soft and sticky. For a creamier and richer taste, I used condensed milk and omitted the sugar. Full fat milk also helps to achieve the desired texture. Choice of flavourings, dried nuts and fruits can be tailored to individual preferences. A dessert that is very easy to make for any celebration.
Short grain rice works best as it breaks down easily during the cooking process becoming soft and sticky. For a creamier and richer taste, I used condensed milk and omitted the sugar. Full fat milk also helps to achieve the desired texture. Choice of flavourings, dried nuts and fruits can be tailored to individual preferences. A dessert that is very easy to make for any celebration.
Goan Payas or Pais (Rice Kheer)
(Serves 8)
Ingredients:
1/2 cup white raw rice
1/4 cup sabudana (sago pearls)
2 and 1/2 cups full-fat milk
150 ml or 1/2 can of condensed milk
1 turmeric leaf
1/2 teaspoon cardamom powder
2 tablespoons cashewnuts (chopped)
1 tablespoon raisins
1 tablespoon ghee
a pinch of salt
Method:
Soak sabudana with enough water to cover it (not too much) and set it aside for an hour to swell.
Wash and pressure cook rice with 2 cups of water in an instant pot for eight minutes. Let the steam release naturally for 15 minutes. The rice will be perfectly soft with most of the liquid absorbed.
In the meantime, bring milk to a boil in a heavy bottomed pan. Add the rice, sabudana, condensed milk, turmeric leaf and salt. Stir continuously to combine well and prevent the mixture from sticking to the bottom of the pan. Do not cook on high heat at all. When sabudana is done with mixture thick and creamy, incorporate the cardamom powder.
Remove pan from heat and discard the turmeric leaf.
In a separate pan, heat ghee, lightly toast the cashewnuts and raisins.
Serve hot or chilled garnished with toasted cashewnuts and raisins.
Note:
(Serves 8)
Ingredients:
1/2 cup white raw rice
1/4 cup sabudana (sago pearls)
2 and 1/2 cups full-fat milk
150 ml or 1/2 can of condensed milk
1 turmeric leaf
1/2 teaspoon cardamom powder
2 tablespoons cashewnuts (chopped)
1 tablespoon raisins
1 tablespoon ghee
a pinch of salt
Method:
Soak sabudana with enough water to cover it (not too much) and set it aside for an hour to swell.
Wash and pressure cook rice with 2 cups of water in an instant pot for eight minutes. Let the steam release naturally for 15 minutes. The rice will be perfectly soft with most of the liquid absorbed.
In the meantime, bring milk to a boil in a heavy bottomed pan. Add the rice, sabudana, condensed milk, turmeric leaf and salt. Stir continuously to combine well and prevent the mixture from sticking to the bottom of the pan. Do not cook on high heat at all. When sabudana is done with mixture thick and creamy, incorporate the cardamom powder.
Remove pan from heat and discard the turmeric leaf.
In a separate pan, heat ghee, lightly toast the cashewnuts and raisins.
Serve hot or chilled garnished with toasted cashewnuts and raisins.
Note:
- Saffron can be added to flavour the dish.
- Use choice of dried nuts and fruits, as desired.
- Payas made with sona masoori rice.
- Sugar can be substituted for condensed milk.
