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Paal Payasam

 

An indispensable part of the menu on festivals, weddings or any special occasions in a South Indian home. A traditional dessert served at the end of the meal. The taste of hot payasam on a clean banana leaf is heavenly! Must in Onam Sadya and on Gokulashtami.

Ingredients you will need:

4 Cups of milk

1 cup sugar or adjust to taste

1 cup rice (sona masoori/ponni)

1/4 tsp cardamom powder

Method:

Version I:Using a heavy bottom pan/Slow cooker

Grind the rice coarsely. In a heavy bottom pan/Slow cooker add milk and bring to boil over medium heat. Add the coarsely ground rice and cook till rice is soft. By the time the rice is well cooked, the milk would become thick and creamy. This is the time to add sugar and cardamom powder and continue to cook for some more time.

Version II: Using Pressure cooker

On medium heat Pressure cook 1 cup rice with 3 cups of milk for 4-5 whistles.

In another pan (preferably non-stick), add remaining 1 cup of milk and sugar and let the milk start thickening.

Once the rice is cooked well, add whole content from cooker to the milk and sugar that is thickening.

Add cardamom powder and continue to cook till thick creamy consistency.

Serve warm or chilled

Happy cooking

 

One Response to Paal Payasam

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