Paal Payasam
Paal payasam is an exotic dessert made with rice, milk and sugar. It is made on the festival days and offered to God. This kheer should not be too thick. Else it will land up in paal sadham(milk rice) instead of paal payasam. This is one of the common errors that many make. You have to be patient while making this payasam. Traditionally, this kheer is made in a big vessel like uruli(kerala style vessel). Usually this is made by slow cooking to attain the pink colour. Though Paal payasam can be made in different ways, the Ambalapuzha paal payasam or Kerala style pink colour paal payasam is very famous. The taste and flavour comes just from milk, rice and kheer. Cooking method is very important to get the right taste and consistency. It should be creamy and light pink in colour. At the same time it is also an easy recipe to make. Here I have explained you the cooker method. Though I tried to get the pink colour in the photo, I wasn't able to click it. Follow the below method step by step to make an authentic paal payasam. Other Payasam recipes to tryParippu PradhamanChadha ChadhayamArisi thengai PayasamSakkarai pongalSweet rice
Equipment
- Pressure cooker
Ingredients
- 1/2 litre Full fat milk
- 3 tbsp Red Rice / Any Raw rice
- 3 to 4 tbsp Sugar
- 1 tsp Elaichi powder
- 2 tsp Ghee
Instructions
- Grind the rice into one or two pieces. It should not become a coarse or fine powder. Keep it aside.
- In a tall vessel add milk and the crushed rice into the milk.
- place a small cup or a plate into the milk vessel so that the milk will not spill out when it is getting cooked.
- Place the weight and cook the rice and milk mixture in low flame.
- For the above quantity the first whistle will come approximately after half an hour. Keep the stove turned on until you get 9 to 11 whistles.
- Now turn off the stove and once the pressure is released, open the cooker and remove the cup that we placed to avoid spillage of milk.
- The colour of the milk & rice mixture would have become pink from white.
- Now add the sugar, ghee and elaichi powder.
- Stir it well so that the sugar gets dissolved completely. The payasam thickens once it cools down.
- Creamy, pinkish colour traditional payasam is ready to serve.
- Serve hot or chill it and serve.
- You can also add cashews and raisins after frying it in the ghee. But the traditional paal payasam donot call for it.