Paal Pasayam (3-Ingredient Kheer)

1/2 cup Basmati rice
1 can condensed milk
1 quart 2% milk
1 teaspoon crushed cardamom
Saffron strands as needed

Cook the basmati rice in 1 1/2 cups of water until its completely soft. You do not need the grains to be separate here. Mash down completely with the back of a wooden spoon.

Combine the mashed rice, condensed milk and the 2% milk (you may want to whisk the cooked rice in to ensure that there are no lumps). Add the spices, bring to a gentle boil and cook down on a low heat until the consistency of a thick soup.

Serve chilled or warm.

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