Paal Payasam
Paal payasam/ Milk Kheer is a very basic dessert. In our home, we prepare this paal payasam during festivals. My mom makes excellent paal payasam and is appreciated by everyone for the unique taste in the payasam/Kheer.
INGREDIENTS:
1. Raw rice or Basmathi rice Broken- 2 tbls.
2. Milk- 2 cups.
3. Sugar- 8-10 tsp.
4. Saffron- Few strands.
5. Elachi Powder- 1 tsp.
6. Cashews- 4-5 pcs.
7. Raisins- 4-5 pcs.
8. Ghee- 2 tsp.
METHOD:
1. Heat a pan with 1tsp ghee and fry the broken rice. I used broken raw rice. Using basmathi rice will enhance the flavor. Fry the rice until it emits nice aroma. Keep it aside.
2. In the same pan, add 1/2 tsp ghee and fry raisins and cashews. Fry until the cashews turn golden brown and keep it aside.
3. In a pressure cooker, add the remaining ghee and milk. Once the milk starts boiling, add the rice and close the lid. Put a clean spoon inside. It will prevent the milk from getting burnt in the bottom. Keep in medium flame until the first whistle. Then, keep in low flame for 10mins. Switch off the flame and allow it to cool.
4. Open the lid and stir well. Pour it in a sauce pan and bring to boil. Add sugar, elachi powder and stir in low flame. Boil in low flame for 5mins and add the saffron. Switch off the flame and add the roasted dry fruits.
Serve hot or chilled. I love kheer when its chilled.
NOTES:
1. Instead of using a pressure cooker, you can use a heavy bottomed pan also.
2. You can add nuts of your choice.
3. Always use full cream milk for the real taste.
4. Adjust the sugar according to your taste.
INGREDIENTS:
1. Raw rice or Basmathi rice Broken- 2 tbls.
2. Milk- 2 cups.
3. Sugar- 8-10 tsp.
4. Saffron- Few strands.
5. Elachi Powder- 1 tsp.
6. Cashews- 4-5 pcs.
7. Raisins- 4-5 pcs.
8. Ghee- 2 tsp.
METHOD:
1. Heat a pan with 1tsp ghee and fry the broken rice. I used broken raw rice. Using basmathi rice will enhance the flavor. Fry the rice until it emits nice aroma. Keep it aside.
2. In the same pan, add 1/2 tsp ghee and fry raisins and cashews. Fry until the cashews turn golden brown and keep it aside.
3. In a pressure cooker, add the remaining ghee and milk. Once the milk starts boiling, add the rice and close the lid. Put a clean spoon inside. It will prevent the milk from getting burnt in the bottom. Keep in medium flame until the first whistle. Then, keep in low flame for 10mins. Switch off the flame and allow it to cool.
4. Open the lid and stir well. Pour it in a sauce pan and bring to boil. Add sugar, elachi powder and stir in low flame. Boil in low flame for 5mins and add the saffron. Switch off the flame and add the roasted dry fruits.
Serve hot or chilled. I love kheer when its chilled.
NOTES:
1. Instead of using a pressure cooker, you can use a heavy bottomed pan also.
2. You can add nuts of your choice.
3. Always use full cream milk for the real taste.
4. Adjust the sugar according to your taste.
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