Aamsotto Paayesh aka Aam Papad Kheer Easy Recipe

Posted on by Shiv @Aaugritaa Caterers in Aaugritaa, cooking classes in Delhi, Dessert, Easy Recipes, food photography, Indian Cuisine

Cuisine: Bengali Delicacy

Serves: 2-3 pax

Bengali Paayesh Presentation

Ingredients:

  • Basmati/Govindo Bhoj Rice 100 GMs
  • Full Cream Milk 1 litre
  • Aamsotto or Aap Papad 100 GMs
  • Sugar 8 tablespoon
  • Kaju, Badam, Kissmiss for garnish
  • Tej patta 1pc
  • Cardamom green 2 pcs
  • Ghee for brushing the rice

Method:

  1. Clean the rice with a cloth and then brush it with ghee and keep aside
  2. Take a thick bottom pan, add milk and start cooking it
  3. As it starts to boil add rice into it, add Bay leaf and cardamom too
  4. Keep cooking till the rice is cooked 80%
  5. Add sugar and aamsotto into it
  6. Keep cooking till the rice is 100% cooked and then add all the dry fruits chopped into it
  7. Cool till it gets a creamy texture
  8. Garnish with chopped Aam papad and dry fruits serve hot or cold

Chef Tips:

  • Don’t forget to add water in milk like 100 ml in 1 litre milk
  • Cook the whole kheer in medium flame and keep stirring the kheer till it’s complete
  • Sugar can be increased or decrease according to the taste you want
  • This recipe is told to me by my Mashi (Mom’s Sister) and I just wrote it down as she said

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Published by Shiv @Aaugritaa Caterers

Shiv Shankar Ghosh is a professional chef with over 12 years of experience in Food and Culinary industry. He has worked across US and India with extensive knowledge about various global cuisines such as Continental, Mexican, Chinese, and Indian. He was instrumental in setting up lot of kitchens across Delhi. In 2010, Aaugritaa Caterers was started with a dream to teach young budding chefs and home cooks about professional cooking, which has become a well-known entity in the food and catering space especially with corporate across Delhi NCR. He also helps food start-ups and new food joints to establish in the industry by setting up the kitchen completely by taking care of menus, staffing, and inventory under B.O.O.T model.

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