Paal (Milk) Payasam

This sweet treat otherwise called “kheer” is prepared sometimes on festive occasions or served as a dessert as well.
Although the ingredients used are very few, the preparation time based on the quantity is quite high.  Therefore boiling the milk to be reduced to nearly half can be avoided if condensed milk is substituted as described in the recipe.

Ingredients to serve 10 people

5 Tbs Raw Rice
1 Cup Water
4 Cups of Milk
400ml Condensed Milk
½ Cup Sugar
Few strands of saffron
1 Tsp Cardomom Powder

Paal Milk Payasam Kheer

Paal Payasam

Preparation

Pressure cook the rice with the water, mash well and keep aside
(it should be semi solid in consistency)
Boil the milk with the saffron and reduce to about 2 cups
Add the cooked rice and sugar
Keep stirring it on a medium flame ensuring that no skin is formed
Add the condensed milk and let it boil on a low flame until it thickens
The payasam is ready to be served when it reaches a semi solid consistency

Garnish with cardomom powder (this is optional as some people like it without the cardomom powder) and saffron

Note: If the payasam is to be prepared for lesser number of people, condensed milk need not be used – instead increase the milk by another cup and increase the sugar by half a cup
Another method of making the paysam is to pressure cook the milk and rice with the water.
Do not cover the dish with a lid, allow the cooker to cool after a few whistles and remove from cooker
Place it in the stove in a low flame till it thickens and garnish with the spices!

 

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