Today I made kesari payesh with almonds
- 1 litre full fat milk
- 1 cup of gobindo bhog or any other flavoured rice
- 1/2 cup of sugar
- 1/2 tsp of kesar
- 2 bay leaf
- 2 tsp of raisin
- 3 tsp of cashew
- 4 to 5 cardamom powder
- 5 to 6 almond paste
Wash rice and soak in water for 15 minutes, boil the milk in a thick bottomed non-stick pan and add the rice.
Put it on a low flame and keep stirring till the rice get’s cooked and the milk is reduced half its original quantity. Add almond paste at this point of time.
Keep stirring in between to avoid sticking to the bottom of the pan.
Once the rice is cooked remove the bay leaf, add sugar and mix well. Keep stirring for sometime till the milk thickens since it will release some sugar syrup , when sugar is added.
At this point add kesar (previously dissolved in warm milk) to the kheer.
Turn off the flame . Sprinkle cardamom powder for additional flavour.