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.