Assamese sweet Paiyox -kheer

Paiyox or kheer is a very common & most liked dessert of Assam. Its a preparation of rice & milk. The rice which we use to make this dessert in Assam is Joha Saool - a small grained rice with a beautiful & delicious aroma. I never skip to cook paiyox at home on any special day . We offer this to god as Prasad as well. On birthdays in family its a must cooked dessert which I have inherited from my mother.

As I live in Mumbai , due to unavailability of the Joha saool, I use here the normal kheer making rice that is very easily available in any grocery store.

Ingredients:

Rice: 4 tbsp.
Milk: 1/2 litre
Jaggery: 3 tbsp. (you can use sugar as well)
Bay leaves: 3
Green Cardamom: 4-5
Cinnamon stick: 1 medium sized
Raisins: 7-8 nos. (I am using both black & normal ones)
Almonds: 4 nos. (you can use cashew nuts also- I was out of stock)

Method:

Wash the rice properly and soak in water for about an hour or so to fasten the cooking process of the rice while making the paiyox.

Grate the jiggery and keep aside.

Thinly slice the almonds into flakes

In a heavy bottom pan, add the milk and bring it to boil. Now keep the flame low and let the milk simmer till it thickens a little. Add the bay leaves, cinnamon, cardamom, raisins and keep it on the flame for about 2-3minutes stirring in between.

Now add the rice and give it a nice mix. Cover half of the pan with a lid in low to medium flame for about 5 minutes checking in between. This should take about 10 minutes to get cooked properly. Once the rice is cooked , put the flame off.

Do keep an eye on the consistency of the paiyox while cooking. After putting the flame off, if needed , add some more milk to it as the milk evaporates quickly.

Now you add the grated jiggery and keep mixing well till the jaggery get dissolves in the paiyox. Sprinkle the almond flakes.

 

 

And there your delicious paiyox is ready to be served. Serve hot or cold as per your liking & choice.