Kheer payasam with Strawberry Compote

Serves 4-6

Ingredients

1 cup brown rice
4 cups full fat/ semi fat or low fat liquid milk
1 tsp vanilla essence
2 tbsp Jaggery/Sugar Cane based sugar
2 tbsp diced almonds
1/2 cup brown vermicelli
1 tbsp ghee/clarified butter 5-6 pistachios
1 cup strawberries diced
1 tsp lemon juice
1/2 cup of white sugar
1/4 cup coconut flakes Handful rose petals

Method :

1. Soak brown rice overnight. In a large sauce pan, add milk and rice to cook. Next add vanilla, jaggery stirring until dissolved completely. Cook rice in liquid milk until soft and creamy texture obtained.

2. In another pan, toast your vermicelli and almond flakes in ghee. Reserve

3. 5 mins before turning off the gas, add vermicelli and almonds to the kheer and leave to simmer slowly.

4. Make your strawberry compote by adding sugar and strawberries on a low fire in a pan. Stir until the strawberries leave out their juices . Add lemon to keep the vibrant colour and taste.

5. Assemble in glasses/bowls. Strawberries compote first followed by kheer/vermiceilli and top with coconut flakes, pistachios crushed and some more almonds.

Recette realisée par Peachytales