Kaju and Rice Kheer

Kheer, Payasam, Payesh, Payasa whatever you want to call it...How can any festivity be complete without our traditional kheer for naivedyam and indulgence. If you get an opportunity to ever have the Kadum Payasam from any Kerala temples...don't let it go. I drool over it every time I see it.. Kadum Payasam is made of Rice, jaggery, ghee and coconut and off course a very lavish helping of ghee and jaggery!! But look at the irony anything that tastes divine is sinful. I will definitely make it one day for you guys and share the recipe but at the moment here's continuing the spirit of Dhanteras with a Kaju (cashew nut) and Rice kheer. I learnt this one from my sister-in-law and I have to admit this is one of the best versions of the Kheer family.

The recipe is ever do simple and ingredients just a few

1 Cup of shredded cashew nuts
1/2 Cup rice
1 Cup sugar
3 Litres of milk

Cardamom powder

For the garnish
Pistachios
Saffron strands
Dried rose petals

In a thick bottomed vessel add the milk, cashew nuts and rice and let it simmer for 1 hour with the lid closed. Keep stirring to ensure that the milk doesn't get burnt.

Once the rice is cooked and the you achieve the consistency you require garnish it with pistachios, saffron strands and rose petals...

The Kheer will thicken once it cools down. Boiled whole milk can be added to get the consistency you want every time you serve...