ngredients

Sugar, Semolina, Cashew nut, Dry grapes, Ghee and Cardamom.

• Boil 1 litre of milk. Add the contents of GRB Payasam (Kheer) mix to the boiled milk.
• Cook on low flame stirring continuously for 10 to 12 minutes.
• Make small balls of dough applying oil / GRB ghee on both palms. Deep fry in hot oil / GRB ghee over a low flame until golden brown.
• Serve hot.
• This pack makes 1 litre of Payasam (Kheer).