Goan Style Rice Kheer | Doodhacho Payas | Pice | Paal Payasam | Chawal ki Kheer | Muzaffar | Mutanjan | Konkani Payasu | Tandalachi Kheer | Payesh | Rice Milk Sabudana Kheer recipe with detail step by step instructions and a video. Payas or Pice is an authentic and traditional Goan kheer made from milk, rice and sago pearls. In Goa, we prepare this sweet dish during Ganesh Chaturthi and serve as naivedya to God. It is also made during other religious festivals and ceremonies. Payas is similarly made in different parts of India and known by different names.
Ingredients of Goan Payas
In traditional Goan cuisine, we have many dessert recipes. Most of these desserts are made using coconut milk and jaggery. Unlike them, payas is made using milk and sugar. The recipe uses very few basic ingredients easily found in Indian homes. The main ingredients are rice, sabudana, milk, sugar and cardamom powder. Adding chopped dry fruits like almonds, cashews and raisins enhances the richness of the dish and provides a little crunch to the texture. We also add a few strands of kesar for colour and fragrance. Although adding dry fruits and kesar is optional, I would advise not to skip adding it.
Making and Serving Pice
The recipe for making payas is very simple and straightforward. It does not require much prep work. You just need to soak the rice, sago pearls and almonds a few hours in advance. It takes very less time (about 40 minutes) to prepare this delicious sweet. As per your preference, you can keep the consistency from medium to thick. But, just remember that it will thicken a little as it cools down. In Goa, we prefer to keep the consistency medium.
In Goa, we serve payas as a sweet along with pure vegetarian (no onion no garlic) meals. But ofcourse, you can prepare and enjoy this delicacy at anytime. Payas is usually served at normal room temperatures. Alternately, you can also refrigerate it and serve it slightly chilled.
You might also like some of our other Goan desserts like mangane, nachni satva , kangachi kheer , atwal , tavsali , patoli , amras and kangachi nevri.
Check out more traditional and authentic Goan recipes on our youtube channel Bhukkad Recipes. Do not forget to like, share and subscribe!!
Ingredients
- 500 ml milk – preferably full fat
- 1 cup basmati rice – soak for 3 hours
- 1 cup sabudana (sago pearls) – soak for 8 hours
- 1 cup and 2 Tbsp sugar – add more if you prefer a sweeter taste
- 1 Tsp cardamom powder
- 8 almonds – soaked overnight
- 8 cashews
- 28 raisins
- few strands of saffron (kesar)
Instructions
- Chop the cashews into small pieces.
- Remove the skin of the almonds and discard. Slice the almonds thinly.
- Heat milk in a pan. Bring it to a boil. Switch off the flame. Keep aside.
- Heat a small pan on a low flame. Add the saffron strands and warm them for a minute. Crush the strands with your fingers into a fine powder.
- Add the crushed saffron to 2 Tbsp of warm milk. Mix well to dissolve the saffron in the milk. Keep aside.
- Add the soaked rice to a pressure cooker. Add 1 and 1/4 cup of water. Close the cooker lid.
- Cook on a high flame till 1 whistle. After 1 whistle, reduce the flame to low and cook for another 10 minutes.
- After 10 minutes, switch off the flame. Let the steam in the cooker cool down. Open the cooker.
- Add soaked sabudana and 1/2 cup water. Mix well. Cook on a low flame till sabudana turns translucent.
- Add cashews, almonds, raisins and 1/4 cup of water. Mix well. Cook on a low flame for 5 minutes.
- Add the boiled milk and the saffron dissolved milk. Add sugar. Stir well. Bring it to a boil.
- Add cardamom powder. Mix well. Cook for a minute and switch off the flame.
- Let the payasam cool down before serving. It will gradually thicken a little as it cools down.
Tips & Tricks
- The payasam can be served at room temperature or it can be refrigerated and served slightly cold.
- Do not boil the payasam too much to thicken it. It will gradually thicken and come to the right consistency as it cools down.
- The payasam can be refrigerated and will stay good for 2 – 3 days.