Kheer A.K.A. Rice Pudding Kheer/ Paayasam/ Mudgane were the common dessert made for celebrating birthdays, anniversary & sometimes just the weekend when I was my little. Today marks my beautiful mother’s Birth Anniversary. Kheer/ Rice Pudding made with leftover rice was one of her favourite dishes 💚 This is her recipe, that I still follow with a few changes 💚 Love you Ma 💕 (I used Bonsoy Milk Powder 4 tablespoons in 500 ml of hot water) 🥛 We need, 1 cup of cooked leftover Basmati Rice 1/4 cup of Sugar (I used Erythritol) 2 cups of Milk (choose any non dairy one except rice milk, which in my opinion is too thin) 8 - 10 Almonds, sliced finely (Cashews are equally delicious) A handful of golden Raisins A large pinch of Saffron To make, Add the rice, sweetener & milk together in a deep pot. Bring to a boil & reduce heat until simmering. Add in the almonds & raisins. Stir to ensure nothing sticks to the bottom. Cook on low heat for 10 - 15 minutes. Mash the rice slightly with the back of a heavy spoon. Take off the heat & stir in the saffron. Pour into little bowls or a glass container to set. My mother used to love eating it warm, I prefer eating it cold 😋 #kheer #payasam #vegankheer #amchijevan #homecookedvegan #leftoverrice #masalavegan #veganfortheplanet #veganrecipes #indianvegan #indianvegancooking #instavegan #whatveganseat #vegansofig #eatyourleftovers #nofoodwaste #reuse #delicious #nosugar #nooil #wfpbno #dessert #indiansweets #konkanifood (at Sydney, Australia) https://www.instagram.com/p/Cgf8_OxpdiV/?igshid=NGJjMDIxMWI=
