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__Milk-Based Puddings |
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Print this Recipe (Kheer, Payasam, and Payesh) With a base of milk and many grains, vegetables, fruits, and nuts defining their character, kheers, payasams, and payeshes are all names for what is basically the same type of dessert: a soft, creamy pudding. They are found throughout India under different regional names and flavor accents--kheer in the north, payasam in the south, and payesh in the west. Because these puddings are all made with milk that has been simmered over a long period of time, preparing them requires vigilance and patience. You have to frequently stir and scrape the pan to keep the milk from scalding. Keep in mind that all kheers, payasams, and payeshes will thicken as"they cool. If your chilled pudding seems too thick, just stir in some boiled milk, garnish once again, and serve. For best results, use whole milk; lowfat milk can be substituted, but nonfat or skim milk will not. Do not use Silverstone- or Teflon-coated nonstick pans while making any milk based desserts. The milk will burn, and a thin layer of brown skin will form on the bottom of the pan. As you stir, this skin breaks off and mixes into the milk, ruining the entire dessert. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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