Tuesday, March 1, 2011

Paal Payasam

Other names - Rice Milk Pudding / Rice Kheer / Arisi Payasam

Prep Time: 15 min

Soaking Time: 30 min

Cooking Time: 30 to 40 min

Serves: 2 to 3


Ingredients
  1. Raw rice (Sona masoori) - 1/4 cup + 1 tbsp
  2. Milk - 4 cups
  3. Water - 3 cups + 1/2 cup
  4. Sugar - 1 cup
  5. Condensed milk (Milkmaid) - 1/2 cup
  6. Cardamom pods (finely crushed) - 6 to 8
  7. Cashew nuts (broken) - 2 tbsp
  8. Raisins - 2 tbsp
  9. Ghee - 1 tsp + 1 tsp + 1 tbsp
Method
  1. Soak raw rice in water for half an hour and drain water.
  2. Wash rice well in water for about 4 to 5 times and drain water.
  3. Heat a teaspoon of ghee in a wok, add cashew nuts & saute for a min; set aside.
  4. Add raisins & saute until they puff; set aside.
  5. Add another teaspoon of ghee, add the washed & drained rice; saute for few min; set aside.
  6. Combine milk, water & heat in a heavy bottomed vessel; allow to boil.
  7. Add the sauteed rice, simmer the gas; cook stirring at regular intervals until milk becomes creamy & thick enough to coat the back of ladle.
  8. Make sure the rice is cooked well & mushy.
  9. Stir in half cup condensed milk diluted with half cup water, a tablespoon of ghee and cardamom powder.
  10. Garnish with ghee sauteed cashew nuts & raisins.
  11. Serve either chilled or Luke warm.
NOTE
  • Can also use the same measure of either Basmati or Rosematta rice for the recipe.

3 comments:

  1. Aha I am coming over keep a big glass of pal payasam for me, since it is tempting and inviting me.

    ReplyDelete
  2. Definitely! You are always welcome!!

    ReplyDelete
  3. you take a break and then go on a rampage here and knock me down!!! i like condense milk payasam. flagging this.

    ReplyDelete