Akki Kadale Bele Payasa (Bhagyach Kheer)

Instructions

Cooking the Rice and Dal:

• Rinse the rice and black gram dal thoroughly under running water.
• In a pressure cooker, combine the rinsed rice and dal with enough water. Pressure cook for about 3-4 whistles, or until both are soft and well cooked.

Preparing the Kheer Base:

• In a large saucepan, transfer the cooked rice and dal mixture.
• Add the milk and bring it to a gentle boil over medium heat, stirring occasionally to prevent sticking.

Thickening the Kheer:

• Let the mixture simmer until it thickens to your desired consistency, stirring frequently. This usually takes about 10-15 minutes.

Sweetening and Flavoring:

• Once thickened, add the jaggery or sugar and stir until completely dissolved.
• Add ground cardamom and saffron strands (soaked in a little warm milk) to enhance the flavor.

Tempering:

• In a small pan, heat 2 tablespoons of ghee over medium heat.
• Add cashews and fry until they turn golden brown. Then add the raisins and fry until they puff up.
• Add the fried nuts and raisins to the kheer and mix well.

Serving:

• Serve the Bhagyach Kheer warm or at room temperature. It’s especially delightful during festivals like Varmalakshmi Puja and Bhogi.

Additional Tips:

• Milk Variation: For a richer flavor, you can use a mix of whole milk and coconut milk.
• Consistency Adjustment: If the kheer becomes too thick, you can add more milk to adjust the consistency.
• Sweetness Level: Taste the kheer before adding jaggery or sugar, as the sweetness can vary depending on your preference.
• Garnishing: You can also garnish with slivered almonds or pistachios for an extra touch of flavor and texture.

This Bhagyach Kheer is a deliciously comforting dessert that embodies the spirit of celebration and is sure to be a hit at any festive gathering!