Paal payasam, the south Indian Rice Kheer, until Jeyashri told me the recipe, I have never tried on my own. Now I have tried this 4-5 times so far and love this a lot. This is rich and exotic dessert recipe. Perfect for this Gokulashtami / Krishna Jayanthi. When I wanted to post here in my blog, coincidentally, Vj asked me make last weekend. So I made and clicked. I clicked the bowl of payasam on my kutti Krishanan’s hands. The recipe is so simple and easy to make too.
*Adjust as per your taste from 1/4 cup to 1/2 cup. We need our payasam to be sweet so I added 1/2 cup sugar
Chopped and fried nuts of your choice, saffron, elachi powder
- Roast rice in a pan with ghee in medium flame. Powder it to a coarse powder (just break the rice).
- Take a pressure cooker(I used 3.5 litre pot shaped cooker) and grease it with few drops of ghee. Add milk and bring to boil, add the powdered rice and pressure cook for a whistle.(I add a small plate to avoid burnt bottom) After a whistle, keep the flame in lowest possible and continue heating for 10 minutes. After that open the cooker and add sugar and continue boiling in low flame for another 10 minutes until you get a thick consistency.
- You can add 1/2 pinch of salt to enhance the sweetness.
- When cools down, the payasam thickens, so switch it off accordingly.
- After opening the lid of the cooker and boiling, stir in such a way you mash the rice to make the payasam thick. I used full cream milk.
Garish if you desire to, we like it as such with the full flavor of milk and rice, divinely!