Paal payasam is a rich, creamy dessert/pudding made with rice, milk and ghee. It is generally made for festival celebrations or for any feast. This paal payasam is made with the raw red rice that’s quintessentially called ‘unakkalari’ in Malayalam – but you can also use Rose Matta rice or any other non-sticky rice for the paal payasam.
Serves : 12.
Ingredients
- 1/4 kg rice
- 1/2 ltr full cream milk
- 3/4 cup sugar
- 4 cups water
- 1/4 tsp cardamom powder
- 10 – 12 cashewnuts, halved
Method
- In a pressure cooker, cook 1/4 kg rice in 3.5 cups of water for 2 whistles. (one whistle on high flame and one on low flame)
- Next in a deep bottom kadai, boil milk stirring continuously. Gradually add cooked rice. Mix well. Add 1/2 cup water if necessary to adjust the consistency.
- Further add sugar, cardamom powder and mix well.
- Heat 1 tbsp ghee in a separate pan, fry cashewnuts until brown. Pour it over the payasam.
- Serve pal payasam hot or chilled.
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