A delicious, rich and creamy delight, paal payasam is a famous south Indian dessert, made on various festivals and celebratory occasions like Onam. This recipe is the easiest and a personal. Garnished with the goodness of nuts and raisins you don’t need an occasion to demolish a bowl full of it
Prep time: 30 minutes
Cook time: 50 minutes
Makes: 4 servings
• ½ cup rice, soaked in water for 30 mins
• 1 litre milk, that has been boiled
• 1 tsp cardamom powder
• ½ cup sugar
• 1 ½ tbsp ghee
• 2 tbsp cashew nuts
• 1 tbsp raisins
• Drain the rice completely
• In a thick bottomed wide pan, on medium flame cook the soaked rice in milk
• Keep stirring the milk, to avoid the milk from burning or the rice from sticking to the bottom of the pan.
• After the milk has come to a boil, continue to simmer till the rice grains are cooked.
• After the rice grains are completely cooked, add sugar and stir till the sugar has dissolved
• Simmer for a further 10 minutes till the milk has reduced and the payasam has thickened. PRO TIP: Do keep in mind that as the porridge cools it will thicken more, so reduce the simmer time according to the desired consistency you want. Once done keep aside
• In another pan, heat ghee and add the cashew nuts.
• When the cashew nuts are slightly golden, add the raisins and sauté for a minute.
• Pour on the rice mixture and serve warm.
• If you like cold payasam you may let this refrigerate for 2 hours after it reaches room temperature and serve chilled