Friday, 1 January 2016

Paal Payasam

Pal payasam is very frequently made in our home, for almost all occasions. It is considered to be the purest of all dishes we make.
This is traditional method of making it without using condensed milk. For quicker version condensed milk can be added too.
Let me share the recipe
  • Red broken rice – ½ cup
  • Full cream milk – 1 litre + 1 cup
  • Sugar – 1 cup
  • Ghee – 1 tbsp
Wash and pressure cook broken red rice till soft with 1 cup water and 1 cup milk.

Meanwhile, boil one liter milk in a thick deep pan.

Keep stirring in low and medium flame till it is nice thick almost half the quantity.

Add the cooked rice and cook continuously for another 10 minutes with constant stirring. This helps the rice to get the flavor of milk.

Now add the sugar and mix well. Now the mixture become little watery after the sugar melts.

Cook for another 5 minutes.

Switch off the stove.

You can either serve it hot or chilled.
Only the flavor of the milk dominates here, nothing else like cardamom or another other flavoring is added. Not even tempering with ghee and cashews. But it is really upto you, if you want you can add cardamom or temper it with ghee fried cashews.

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