Well many of you must have tasted or at least have heard of "Payesh" or 'payasam' or 'kheer'. It is an South Asian dish made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or as a dessert. It is also known in some regions as payasam, payasa, gil-e-firdaus and fereni. (Wikipedia).
But what I am going to show you today is not very common. So lets get down to business.
INGREDIENTS:
1. Paniphal/ water caltrop 500gms
2. Milk 500 ml
3. Sugar to taste
4. Cardamom 3-4 pods
5. Raisins
6. Cashew Nuts (or any nuts you like)
7. You can add saffron for colour ,but I made it for a quick afternoon snack and tried to keep it as simple as possible.
PROCESS:
First you need to wash the paniphals and peel off their skins. Beware of the thorns and their skins can be very tough, so using a knife is a good idea.
After that wash the fruits with clean water and grind them using a mixer-grinder. Give a small whirl so that some lumps are there and you don't get a paste.
Boil milk and reduce it to half, then add sugar to taste and the caltrop. As the mixture bubbles up and thickens add raisins, nuts and cardamom. You will want the caltrop's flavour to be undisturbed so do not cook for more than 2-3 mins.
Let the 'paniphal er payesh' cool off and then put it in a fridge. Serve chilled.
Special Thanks to Bidisha Sinha for the recipe.
But what I am going to show you today is not very common. So lets get down to business.
INGREDIENTS:
1. Paniphal/ water caltrop 500gms
2. Milk 500 ml
3. Sugar to taste
4. Cardamom 3-4 pods
5. Raisins
6. Cashew Nuts (or any nuts you like)
7. You can add saffron for colour ,but I made it for a quick afternoon snack and tried to keep it as simple as possible.
 |
PROCESS:
First you need to wash the paniphals and peel off their skins. Beware of the thorns and their skins can be very tough, so using a knife is a good idea.
 |
Water Caltrop (Pani phal) |
 |
Skinned Paniphals |
 |
After Grinding ; note the consistency |
Boil milk and reduce it to half, then add sugar to taste and the caltrop. As the mixture bubbles up and thickens add raisins, nuts and cardamom. You will want the caltrop's flavour to be undisturbed so do not cook for more than 2-3 mins.
Let the 'paniphal er payesh' cool off and then put it in a fridge. Serve chilled.
|
Voila !! Paniphal ka kheer |
Special Thanks to Bidisha Sinha for the recipe.
