PAYAS
Ingredients:
• 2 liters full-cream milk
• 1 can (400 gms) sweetened condensed milk
• 1 tsp cardamom powder
• 1 cup sugar
• 1 cup Basmati rice
• 50 gm almonds blanched and slivered
• 50 gm raisins
• A few strands of saffron
• Rose petals to garnish (optional)
Preparation:
• Wash the rice well and soak for half an hour in enough water to cover it fully.
• Put the milk, condensed milk and sugar in a deep, thick-bottomed pan and boil. When the milk comes to a boil, add the rice and simmer. Cook till the milk thickens and reduces to half its original volume.
• Add the almonds, raisins and cardamom and cook for 5 more minutes.
• Turn off the fire and add the saffron. Stir well.
• Allow the kheer to cool, then chill.
• Serve cold garnished with rose petals.


NIKUTIR PAYAS
• Ingredients:
Cottage cheese (channa)-500gms, Milk-1 lt.
Sugar-1 kg, Refined flour- 100gm, Sodium bi carbonate-1/2 tsp, Black cardamom- 2-3
• Ghee-for frying, Cinnamon- 4-5, Jaitri (mace)- 2-3

PREPARATION

Kneed properly cheese, flour, cardamom, sodium bicarbonate and 1 spoon of ghee together. Make small elongated balls out of the mixture. Boil ghee and fry the balls till dark brown. Boil milk separately adding mace and cinnamon till it condense. Make syrup boiling sugar in water. Keep the nikhuties in the syrup for 2 hours. Remove the balls with a strainer and dip in boiled milk. Serve after cooling.