Thursday, June 4, 2015

Triple Chocolate Paal Payasam (Kheer) / Triple Chocolate Rice Pudding

The first day of school after the vacation and I really wanted to make something special for my kids. I know how they (esp., my daughter) are going to come home with steam...(tackling a bully in school). And............ I was correct!  I was a little happy that she stood up for herself. All those disturbances she got in school.....she needed some comfort. I had guessed what would happen and being the first day of school, wanted to prepare a special yummy snack, which would make them forget everything and enjoy it. I made a creamy chocolatey rice kheer and sago vadam (I will post how to make this) chaat. It worked like magic - indulging and enjoying every bite and enjoying their evening after a long day. 

This rice kheer or pudding is rich, creamy, and very very chocolatey. Yes! made with dark chocolate, milk, and white chocolate. Its like tasting heaven. This sure would be a great dessert for any occasion or gathering and you can make this relatively short time.  

The sago (aka javvarisi, in Tamil) vadams when deep-fried look like small cups and forms a suitable base for chaat and appetizers. But they have to be eaten immediately as they become soggy. The chaat made with these sago cups were also emptying fast and the kids were asking for more. They were yummy and very easy to make. 


Serves 6 people

Basmati rice - 1/4 cup
Milk - 500 ml
Sugar - 2 tbsp
Water - 1/2 cup
Butter - 2 tbsp
Dark chocolate - 1/3 cup, chopped
Milk chocolate - 2 tbsp, chopped
White chocolate - 2 tbsp, chopped

Fresh cream - to garnish


Wash the rice and keep aside. In a heavy-bottomed pan, heat 2 tbsp of butter. Fry the rice for 3 to 4 min. on a low-medium flame. 

Then add 1/2 cup water and milk. Let it simmer till the rice is cooked. 

When it is almost done, add dark chocolate and sugar. Continue to simmer for another five min. Now the mixture would be thickening. 

Switch off the flame and add the chopped milk and white chocolates and they would start to melt. 

Mix well and serve in individual bowls garnished with cream. Serve warm.


If you want it very sweet, add one more tbsp sugar. The above-mentioned sugar tastes perfect.

It can be served cold too, but I love it warm, warm enough but not very hot so that you can feel the chocolate melting in your mouth.

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