Looking for the best Indian Milk Desserts ? You cannot beat a bowl of a creamy Indian dessert with milk at the end of an Indian feast!
In this post, you will come across some popular and well known Indian desserts made with milk but also some unconventional milk based Indian sweet recipes that just might surprise you!
Indian mithai is enjoyed throughout the year, although they are a must at festive occasions and religious festivals.
Each region in India has their own style of preparing Indian desserts, adding their own unique flavour and texture. However, they will all have the classic Indian spices most associated with mithai.
See my 29 Easy Indian Dessert Recipes for Dinner Parties for more inspiration.
For recipes with a modern twist , check out Indian Fusion Desserts Recipes
To curate your own bespoke Diwali Dinner Menu , with starters, mains, sides, breads, dips, drinks and more!
Indian Milk Desserts
Indian milk desserts are predominantly made in India but are enjoyed and loved worldwide. These Indian sweets are also known as Indian mithai and are made from a variety of different ingredients. This includes milk and milk based products, lentils, nuts, fruit and even vegetables!
These recipes are great for leftover milk – I often end up making a quick batch with spare whole milk!
Ready to get cooking?
Here are 19 of the Top Indian Milk Desserts recipes to make at home! Recipes are made from milk and milk products.
Most popular Indian Milk Desserts / Indian Milk Sweets
Ras Malai
There is a reason Ras Malai is at the top of the list! This premium Indian dessert with milk can be found in Indian restaurant menus throughout the world though the recipe originates in Bengal.
At its core, ras malai is a rich dessert made with soft round paneer (Indian cheese) dumplings that are soaked in a lightly flavoured sweetened milk cream. This luxurious dessert is served chilled in a bowl.
Ras Malai is an Indian sweet that is reserved for special occasions as it takes some effort and care to make. The end results, however, are so satisfying and worth the effort.
Variation: Eggless Ras Malai Cake
Milk Powder White Barfi
Barfi is another classic, it is a melt in the mouth sweet with similarities to fudge. This version is plain white barfi which is made with milk, milk powder, sugar and flavourings. The end result is similar to that found in indian sweet shops or halwai.
Good barfi should be flaky and crumbly when eaten rather than smooth.
Variation: Barfi can also be flavoured in a variety of different ways, this Barfi-Peda roundup delves deeper into these.
Kheer
Another classic Indian milk dessert is kheer or Indian Rice Pudding. In this recipe, rice is cooked and milk then sweetened and flavoured with nuts and Indian spices. Kheer is commonly served throughout the year but also during Navratri, Sheetla Satam or Eid.
Optionally, extra cream or evaporated milk can be added for super creamy kheer.
Variations: Mango Kheer – silky mango pulp is added to finished kheer for a light summery treat or carrot kheer – made with grated carrots.
Doodh Halwa/Milk Halwa
Milk is literally in the name for this exquisite Indian Milk Sweet.
This loose halwa is prepared with milk, condensed milk and yogurt. It can be served loose in a bowl or squashed and shaped into a “cake”.
It has a juicy yet grainy texture that melts in the mouth once eaten. This recipe gives you similar results to sweet shop milk halwa but is prepared in the microwave for quick yet satisfying results.
Variation: Rose and Chocolate Indian Milk Cake
Creamy Shrikhand
Shrikhand is a creamy dessert hailing from the states Gujarat and Maharastra. It is prepared primarily with strained yogurt which is then flavoured with nuts and Indian spices. In my version, I like to add whipped cream to make it extra silky and creamy.
You can find it served at Weddings and is common during the summer months.
Variations: Mango Shrikhand – classic shrikhand but flavoured with aromatic mango pulp. This one is perfect for the spring/summer months when Indian mangoes are in season.
Seviyan/Sewai Kheer
Also known as Semiya Payasam, this vermicelli kheer is a quick alternative to rice kheer. Lightly roasted vermicelli is cooked in milk which is sweetened and nuts are added.
Variation: Sheer Khurma – this vermicelli pudding also has similaralities to seviyan but the preparation and ingredients are a bit different as dates and whole spices are added. It is mainly served during Eid.
Lachha Rabdi
Lachha Rabdi is purely an indian milk dessert because the recipe is made entirely from milk and sugar! The term “Lachha” refers to the texture of the milk skin or malai that appears as milk is heated.
The milk is heated until it reduces and comes thick. The milk is sweetened and flavoured giving it a condensed milk like quality.
A special technique, which is explained in the recipe post, is required to get perfect lachha rabdi with no risk of burning.
Lachha rabdi is enjoyed chilled as it is or is paired with malpua or jalebi.
Variations: Lachha Rabdi with Kesar – saffron threads are added to make the dessert even more opulent.
Shahi Tukda
This is a royal dessert – it’s even in the name! Shahi means royal and Tukda means pieces and here it refers to the bread pieces which are fried in ghee. The bread is then topped with sweetened milk or rabri.
Shahi Tukda is another Mughlai dessert and is often served during special occasions and festivities.
Paneer Kheer
A royal alternative to rice kheer, paneer kheer uses crumbled paneer. The finished dish is luxurious, rich and very creamy. Reserve this recipe for the most special occasions.
Gulab Jamun
If you’ve ever eaten at an Indian restrauant or Indian buffet, chances are you’ve eaten gulab jamun. Gulab Jamun waves the flag for Indian sweets all around the world.
Primarily, it is a sweet soaked in sugar syrup however the balls are made from milk and mawa (milk solids) so therefore this qualifies as a milk based indian sweet.
Gulab Jamun is enjoyed during celebrations and delicious hot or cold.
Dudhi Halwa
Dudhi Halwa or Lauki Halwa is an awesome Indian dessert made from vegetables and milk! It hails from North India though is thought to originate from Moghul times. Lauki or Dudhi is the Indian name for bottle gourd.
Dudhi, milk, milk solids, sugar, ghee, nuts and spices are used in this recipe. It is often served in summer months as bottle gourd is a summer squash.
Not to fret – you do not get a “vegetable” or “green” taste in this sweet, only creamy goodness!
Variation: In similar fasion, you can make Carrot Halwa or Gajar ka Halwa . This is an Indian sweet made from carrots and eaten in the winter when Indian carrots are in season.
Semolina Pudding
White Semolina Pudding or Sooji no Siro (in Gujarati) is an everyday Indian milk dessert but is also prepared during Hindu religious observances.
Semolina is cooked with milk, sugar and ghee to create a fluffy and spongy semolina pudding that is delicious hot or cold.
Kulfi(Cardamom Chai Kulfi)
Aka Indian Ice Cream! The authentic recipe of kulfi is to heat milk until it reduces down significantly. This is then sweetened and flavoured in a variety of ways and frozen. This treat is enjoyed at the end of an Indian meal and can be found in many Indian or South Asian restaurants.
This particular version is a quick kulfi recipe – it is made with milk powder and condensed milk for a quick frozen dessert. It is also flavoured with cardamom chai.
Coconut Ladoo
These pristine looking Indian style coconut truffles are everything you want from an Indian mithai. They’re beautiful, have exotic flavours and are indulgent to eat.
Coconut Ladoo are a festive season favourite and luckily, the recipe is fairly straightforward!
Basundi
Basundi has some similarities with rabdi but plenty of differences that they are their own dish!
It is also made with milk which is reduced slightly. Sugar is added along with sweet and warm spices like cardamom or saffron and topped with rich nuts like pistachio, almonds, and cashews.
Basundi remains smooth whereas in rabdi, particularly lachha rabri, we allow milk skin to form. Basundi is also runnier and eaten as it is at the end of a meal.
It is popular in Gujarati and Maharashtra. My version is topped with double cream for double the creaminess!
Variation: Dudhi Basundi is made with bottle gourd for a decadent milk dessert!
Bhapa Doi
This sweet baked yogurt is also known as Indian cheesecake. Bhapa Doi is a Bengali milk based dessert and is made with yogurt, reduced milk and sugar.
My version eliminates the need to boil milk for a long time and is made with quicker alternatives. It is also flavoured with a spiced orange syrup.
Bhapa Doi is served chilled and can be served throughout the year.
Phool Makhana Kheer
This recipe has some similariti to rice kheer or sviyan kheer but is made from fox-nuts and Barnyard millet. It is often made during Hindu fasts. It is creamy, sweet goodness in a bowl!
CaramelPhirni
Both rice kheer and phirni are made from similar ingredients but the latter is made from ground rice. This indian milk dessert is often served during Ramadan or Eid.
My version is prepared a little differently – the sugar is caramelised making this a Caramel Phirni which is simply too good to miss!
Doodh Paak
This Gujarati recipe is also made from rice and milk. The difference with doodh paak and kheer is the ratio of rice to milk. In Doodh Paak, the dessert is mostly sweet milk with little rice.
Doodh Paak is eaten chilled and is served during Navratri, a Hindu festival.
Gajar Halwa
This dessert has some similarity with dudhi halwa. Indian carrot pudding or gajar halwa is one of the most popular Indian desserts served during festivals, occasions and in Indian restaurants throughout the world.
It is made with basic ingredients such as carrots, milk and sugar and is flavoured with cardamom and nuts. Traditional method involves lots of stirring, but in the Instant pot this pudding can be made in minutes.
Although this Indian mithai is made during the winter season when red carrots available in the market, it equally tastes good with orange carrots too.
Dodha Barfi
This barfi is made from slow roasted mawa and a simple sugar syrup. It’s rich with an irresistable grainy texture.
Unique Milk Based Indian Sweets/Desserts
For something a little bit off the beaten-track, why not try these 9 Indian sweet recipes made from milk.
Rajwadi Peda
These peda are unique to Rajkot, Gujarat. They are made with only 2 ingredients – milk and sugar.
These peda are definitely a labour of love as they take a few hours to make! The results though will make you feel like a King or Queen! These are truly rich peda that should be reserved for the most special of occasions!
Habshi Halwa
Habshi halwa is a dense Indian milk sweet made from sprouted wheat, milk, ghee, sugar, nuts and spices. It is rich, dark and extremely entrancing – making it one of my all-time personal favourites!
It has a nutty and sticky texture making it quite unique compared to normal halwa and barfi.
Make this Indian dessert for Diwali, Holi, Raksha Bandhan or parties.
Shakkar Teti/Teti Panna
Cantaloupe melon balls are served in chilled sweet milk. My Mum grew up with this dessert but it isn’t one I’ve come across since! It is a light and refreshing summer dessert best enjoyed after a meal or as a snack or at breakfast.
This no-cook and easy dessert comes together under 10 minutes.
Ricotta Cheese Peda
Another peda recipe but with a twist! This easy Instant Peda recipe uses ricotta cheese. This is an easy recipe because it is prepared with only 3 main ingredients!
This creamy and delicious dessert is perfect for any celebrations and is a make ahead sweet too.
Garvanu
Garvanu means sweet. This authentic recipe hails from South Gujarat, India. Essentially, it is a semolina kheer made with basic ingredients.
It can be served warm or chilled. Prepare it for Sheetla Satam – a day dedicated to the goddess Shitala.
Try this authentic Gujarati Semolina Kheer recipe that is quick, beginner-friendly and made with very basic pantry ingredients. It is truly delectable Indian dessert that is egg-free. Serve warm or cold, either way tastes so great!
Makhandi Halwa
Makhandi halwa is a simple and easy dessert recipe that has a unique caramel taste without using caramel!
It is hugely popular in North West Punjab, now in Pakistan. This melt in your mouth dessert is prepared with semolina, milk, ghee and sugar.
Make for your loved ones on a Sunday brunch with poori and chana masala or serve to a crowd!
Beetroot Kalakand
Kalakand is a set Indian milk sweet made from fresh milk and paneer.
Enjoy this moist, juicy and absolutely delicious Indian kalakand sweet made using grated beetroots. The colour is an absolute showstopper and a unique way to enjoy kalakand.
It is indulgent, moreish and has a wonderful taste of aromatic cardamom in every bite. So perfect for festivals and celebrations!
Doodh Poha
This unique Gujarati dessert is prepared by Gujarati people all over the world on the night of the festival called Sharad Poornima.
It is simple and quick recipe made using milk, rice flakes (poha) sugar and flavoured with cardamom and nuts.
Variation: This creamy pudding is also easily made in the Instant pot and flavoured with mango and coconut or paneer
Mango Paneer Kheer
More kheer! But this time with a double twist! Mango Paneer Kheer is a kheer made from paneer and flavoured with mango.
It is rich recipe with a delicious twist to traditional paneer kheer.
It is best enjoyed chilled during summer but can be made throughout the year by using canned or frozen mango pulp.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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19 Best Indian Milk Desserts (plus 9 less known recipes)
Ingredients
- 1 ras malai
- 1 coconut ladoo
- 1 kheer
- 1 doodh paak
- 1 gajar halwa
- 1 gulab jamun
- 1 milk peda
- 1 barfi
Instructions
- Choose one the Indian milk dessert recipe.
- Click on the recipe link.
- Read the recipe and gather all the ingredients that are required for the recipe.
- Prepare the recipe by following the method/instructions given in the recipe card.
- Enjoy!
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
19 Best Indian Milk Desserts (plus 9 less known recipes)
Ingredients
- 1 ras malai
- 1 coconut ladoo
- 1 kheer
- 1 doodh paak
- 1 gajar halwa
- 1 gulab jamun
- 1 milk peda
- 1 barfi
Instructions
- Choose one the Indian milk dessert recipe.
- Click on the recipe link.
- Read the recipe and gather all the ingredients that are required for the recipe.
- Prepare the recipe by following the method/instructions given in the recipe card.
- Enjoy!
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This is the best recipe for Vegetable Paella with Halloumi! A variety of colourful vegetables are cooked with Spanish rice and spices.
The best part? Crispy pieces of halloumi that create the most incredible bite!
It is perfect for gatherings but is also easy enough to make as a mid-week meal.
- What is paella?
- What vegetables go into paella?
- Best rice for vegetable paella
- Can I make this vegan?
- Ingredients for Vegetable Paella with Halloumi
- Paella Pan
- How to make Vegetable Paella with Halloumi What is socarrat? Socarrat
- Serving
- FAQs
- Other Rice Recipes
- Save this Recipe to Pinterest
I first tried authentic Spanish paella during a 3-day Spanish getaway . It was a warm afternoon in Placa Reial, Barcelona.
The restaurant served the paella on the table directly in the pan and it was DELICIOUS! I made a mental note that one day, I had to make it at home for myself!
This recipe follows the authentic recipe to a certain degree – the spices and cooking techniques. The only difference here is the addition of halloumi.
Although halloumi is not strictly authentic, it is so delicious in this recipe! The halloumi provides surprising saltiness and bite in each mouthful.
It blends in beautifully with the lively flavours of the vegetables.
What is paella?
Paella is a Spanish rice dish, originating in Valencia, and is one of the most identifiable dishes in Spanish cuisine.
The authentic recipe is made with meat or seafood but there are plenty of vegetable only variations out there, thus vegetarian alternatives.
It is flavoured with broth or stock, sweet paprika and saffron. Often, rosemary sprigs are added to flavour the dish and then removed.
Paella is traditionally made in a traditional shallow and wide paella (the Valencian word for pan) but it is acceptable to use a skillet.
Paella Valenciana is the original recipe from Valencia and the recipe is made from rice, rabbit, chicken and butter beans.
What vegetables go into paella?
I have seen paella made with a large variety of vegetables. In most vegetarian paella recipes, I have found red pepper and artichokes consistently.
I have used a mix of asparagus, red peppers, artichokes and carrots. The base is made from onion, garlic and fresh tomatoes.
Vegetables can be added depending on seasonal availability.
Best rice for vegetable paella
Good paella calls for special rice! The best rice for paella is short-grain rice that has the ability to absorb the flavours of the stock and spices without going mushy.
Bomba rice , or arroz bomba in Spanish, is the most common rice used for Paella. Bomba rice is a short-grain Spanish rice and is often sold as “Paella rice” on packets.
You can find paella rice in some supermarkets and online. I’m lucky that my local supermarket keeps it in stock but you may have to.
Calasparra rice is another short-grained Spanish rice that is used for Paella. This too is available in some more specialist supermarkets but easily online.
An easier to find alternative is Arborio rice which is used for risotto. This rice becomes creamy when stirred so it is essential that you do not stir your paella.
Can I make this vegan?
Yes, this paella is so easy to make vegan.
There are a few ways you can achieve this:
- Omit the halloumi entirely – the base of the paella is vegan and the only dairy part of the dish is the halloumi
- Use a vegan/plant based halloumi cheese
- Use butter beans or other white beans in replacement of the halloumi.
- Try pieces of Quorn.
- Tofu – drained, cut into cubes or sticks and sautéed until crispy.
Love Instant Pot recipes? Here is my Instant Pot Paella recipe that is so easy to make , simple and vegan.
Ingredients for Vegetable Paella with Halloumi
Full ingredients with measurements are available in the recipe card below at the end of this post
Paella rice – it is worth the effort to buy short-grain round rice as this leads to perfect textures for paella.
Selection of vegetables – I have used artichoke, asparagus, carrots, red pepper. You can also use other vegetables if you wish.
I have chopped the artichoke into 2inch lengths. The carrots and pepper are cut into cubes. I used artichoke from a jar.
Halloumi – I have cut the halloumi into cubes. I grilled the halloumi directly in the paella pan to save on washing up. You can also use grilling cheese.
Luckily, I had some leftover Halloumi from making Salt and Pepper Halloumi Fries
The base – onion, garlic and tomato.
Olive oil – I have used extra virgin olive oil
Vegetable stock – I used a vegetable stock cube – check to see whether your stock cube contains salt as this will depend how much you add later.
Paprika – I used sweet paprika but you can use smoked paprika or hot paprika depending what you have to hand.
Saffron – I always buy Spanish saffron from South Asian grocery stores. As an alternative, you can use turmeric. Turmeric will provide the yellow colour but you will only need a pinch as it will otherwise lend its own flavour which is peppery.
Salt – to season
Herb – fresh parsley to garnish the paella.
Lemons – for the juice and garnish.
Paella Pan
The dish is called Paella though the name actually comes for the word for the special pan the rice is cooked in.
A paella pan is a wide, shallow circular pan with sloping edges. This unique shape is designed specially for paella to achieve a thin layer of cooked rice without leftover water or steam.
The thin layer of rice means that pressure does not develop on the bottom of the rice causing starch to be released from the grains.
Traditionally, paella pans are thin and made from iron. This allows them to be extremely heat sensitive, going from HOT to simmer. This allows the much coveted socarrat to form.
I like to use my Seasoned Carbon Steel Double Handle Paella Pan from Samuel Groves for perfect results.
The pan is compatible with all heat sources – including induction. Their whole range of carbon steel products are pre-seasoned so you can use them directly out of the box.
The pan feels solid and well built though is easy to handle thanks to the ergonomic stainless-steel classic handle.
The handle is designed to be the optimum length for weight distribution and ease when cooking.
The Seasoned Carbon Steel collection come with a lifetime guarantee and qualify for Samuel Groves’s Pans for Life scheme.
Samuel Groves is a Birmingham-based manufacturer of kitchen equipment starting in 1817.
Fast forward to the 21st century, they continue to develop new products and utilise new materials with expertise and quality without compromising on traditional skill.
Every product is hand-finished.
How to make Vegetable Paella with Halloumi
Full printable recipe in recipe card below.
Thankfully, vegetable paella is a one pot recipe! Everything is cooked in the paella pan allowing tonnes of flavour to keep building!
The most important tip is to NOT STIR whilst the rice is cooking! This is to prevent starch release from the rice.
The steps are straightforward:
- Prepare your ingredients
- Sauté the base ingredients
- Add the vegetables, add rice and stock
- Cook
- Finish off on high heat for a socarrat base
What is socarrat?
Socarrat is the crispy crust that forms on the bottom layer of the rice. The rice is not blackened or burnt but rather toasted or caramelised. It gives the rice a delicious smoky, nutty flavour and adds texture.
It is achieved by turning up the heat during the final moments of cooking.
Here are the step by step instructions
The first step is to prep all of the ingredients – the onion and garlic needs to be finely chopped. I sliced the all the veggies and the halloumi needs to be toasted on all sides.
Heat a dry paella pan to cook the halloumi. Toast the halloumi on both sides for about a minute or until golden-brown. Remove the halloumi from the pan to continue with the recipe.
(I actually forgot to pan-fry the halloumi before I added the veggies and I didn’t want to waste a new pan! I therefore pushed the vegetables to one side and cooked the halloumi in the pan.)
Heat the pan and add olive oil. Tip in the onion and garlic and sauté for about a minute. I then added in the carrots and cooked for another minute. Carrots are probably the toughest vegetable in this list which is why they are added in first.
I then added bell pepper and tomatoes, asparagus and artichoke and let the veggies cook until they are approximately half cooked. Tip the halloumi back in.
Sprinkle over the paprika and saffron and salt. Add the paella rice and pour over the stock. I used a rice to water ratio of 1:1.5 – for 1 cup of rice, use 1 and 1/2 cups of stock.
Ensure the rice is submerged in the water, give the rice and vegetables a stir to mix them evenly. This is the final time you will be stirring the rice!
Allow the rice to cook until the water is absorbed and the paella rice is cooked al dente. Keep a check as you may need to add an extra few tablespoons of water.
Socarrat
Cover the rice with a lid, foil or kitchen towel and let it sit for 10 minutes.
After this, you can turn up the heat again and allow the bottom later to crust up and form the socarrat. Once you hear popping, turn off the heat. The paella is ready to serve.
Serving
Paella is great served alone because it is filled with rice and vegetables – definitely a filling meal in its own right!
However, it also pairs wonderfully with so many side dishes. These options are great especially if you will be serving to many guests.
Simple green salads are a great option if you want all the focus to be on the paella. A refreshing drink like this Virgin Cardamom Mojito will go nicely.
Why not end the meal with a sweet such as a Vegan Basque Cheesecake.
If you do not have saffron to hand or want to make paella on a budget, you can use an alternative. The easiest is to use a pinch of turmeric powder which will give the paella its characteristic yellow colour without using saffron. However, only saffron itself will provide the characteristic flavour.
No you do not. A skillet or frying pan works well too. To achieve the caramelised crust, you need a pan that does not have a non-stick coating.
Other Rice Recipes
Burnt Garlic and Tofu Fried Rice
Cilantro and Lime Mexican Rice
Takeaway style Pilau Rice
Coconut and Pineapple Thai Fried Rice
Instant Pot Chickpea Pulao Rice
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As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Vegetable Paella with Halloumi
Equipment
- 1 Paella Pan 26 inch pan
Ingredients
- 1 cup rice Spanish paella
- ½ cup halloumi cheese cut into cubes
- 3 tablespoon extra virgin olive oil
- ¼ cup onion chopped
- 1 tablespoon garlic chopped
- ¼ cup carrots peeled and chopped
- ¼ cup red pepper chopped
- ¼ cup tomatoes chopped
- ¼ cup asparagus cut into 2 inch pieces
- ¼ cup artichokes from the jar
- 1 ½ cup vegetable stock
- Big pinch saffron Spanish
- 2 teaspoon sweet paprika
- salt
- 3 tablespoon parsley fresh, chopped
- 1 big lemon optional
Instructions
Cook Paella
- Heat dry paella pan on medium heat and cook the halloumi on all sides until golden. Remove from the pan and add oil. 3 tablespoon extra virgin olive oil, 1/2 cup halloumi cheese
- Add onion and garlic. 1/4 cup onion, 1 tablespoon garlic
- Saute until translucent.
- Tip in carrots and lower the heat, cook the carrots for a few minutes. 1/4 cup carrots
- Then add red pepper and tomatoes. 1/4 cup red pepper, 1/4 cup tomatoes
- Mix everything and let it cook for 2-3 minutes.
- Add cooked halloumi cheese, asparagus and artichoke pieces. 1/4 cup asparagus, 1/4 cup artichokes
- Mix everything, add paprika and saffron. Big pinch saffron, 2 teaspoon sweet paprika
- Now add vegetable stock and rice along with salt. 1 cup rice, 1 1/2 cup vegetable stock, salt
- Gently submerge the rice into vegetable stock.
- Bring it to boil and let it cook until the water dries up and rice is cooked al dente (it will take 12-15 minutes)
- Turn off the heat and cover the pan with a lid. Let the rice steam further for 10 minutes.
Socarrat Paella (crispy bottom layer)
- Turn the heat back on and keep it on high flame.
- Let the bottom layer of paella get crispy without lid for 2-3 minutes. (If you smell burning, remove it)
- Remove from the heat, sprinkle chopped parsley and serve with lemon wedges. 3 tablespoon parsley, 1 big lemon
- Serve hot.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
