Recipe Summary
This Threptin Payesh is a comforting twist on the classic Indian kheer. Made with milk, rice, jaggery, dry fruits, and crushed Threptin diskettes, this creamy dessert is perfect for festive occasions or indulgent sweet cravings.
Ingredients
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1 tablespoon Ghee
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1.5 cups Milk
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1 cup Cooked rice
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9–10 crushed Threptin diskettes
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1 cup Jaggery
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1/2 cup Mixed dry fruits
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A few strands of Kesar for garnishing
METHOD
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Heat the Base: Heat ghee in a pan and lightly roast the dry fruits until golden.
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Cook the Payesh: Add milk and cooked rice to the pan and simmer on low heat.
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Add Sweetness: Stir in the jaggery and mix until fully dissolved.
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Add Threptin: Add the crushed Threptin diskettes and mix well until combined.
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Simmer and Thicken: Let the mixture cook for a few more minutes until creamy.
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Garnish and Serve: Top with roasted dry fruits and kesar before serving warm or chilled.
Helpful Tips
For a Richer Texture: Simmer the milk longer for a thicker payesh.
Adjust Sweetness: Reduce or increase jaggery according to preference.
Storage: Refrigerate for up to 2 days and serve chilled.
