Making creamy, flavorful kheer involves using full-fat milk and soaking the rice before cooking. Slow cooking on low heat prevents curdling and allows flavors to meld. Cardamom and saffron enhance ...

Kheer, a cherished Indian dessert, can be made perfectly with a few simple steps. Using full-fat milk and pre-soaked rice creates a creamy texture. Slow cooking on low heat, along with cardamom ...

There are records to prove that payasam was served in the Jagannatha temple of Puri, Odisha, more than 2000 years ago. Kannada manuscripts dating back to 1222 AD refer to a mix, sarvaligeeya, made ...

It is easy on the stomach and aides digestion as well. Here is a simple recipe of aval kheer which also has the goodness of saffron in it. Cook for 3 more minutes, and when the kheer begins to thicken ...