Ingredients
Milk - 4 cups (full fat preferable for creamy kheer)
Basmati rice - 2 tbsp
Ghee - 1 tsp (clarified butter)
Sugar - 1/4 cup - 1/2 cup according to your preference
Saffron - few strands (soak it in a tbsp of milk)
Cardamom powder - generous pinch
Preparation
Heat a tsp of ghee and fry the basmati rice for a few minutes. Do not over fry until it turns brown.
Then just dry grind it in the blender for a second or two.( not more than that) The rice should be just broken and not powdered coarsely or finely.
Take a pressure cooker, grease the bottom with 1/2 tsp ghee. This is done to prevent the milk from getting burnt. Add 4 cups of boiled milk and ground rice to the boiled milk.
Put a small plate or a spoon or a small vessel to prevent the milk from boiling over and spilling. I dropped a small plate inside the milk.
Close the pressure cooker and keep the flame in low. Once steam starts coming, put the weight and keep it in very low flame. After the 1st whistle switch off. Open and see after the pressure subsides. If the milk has not thickened, boil for some more time in low flame.
After 30 minutes (total time), my payasam looked thick and creamy.
Now add sugar, mix well and boil for a few seconds until sugar dissolves. I added 1/4 cup of sugar as I do not like very sweet payasam. You can add sugar according to your taste.
Then add saffron, cardamom powder and mix well. Serve hot or cold. It’s delicious either cold or hot.
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