- Besan kheer
- Kerala paal payasam
- Milet paal payasam
- Kavuni arisi paal payasam
PREPARATION TIME:5 MINUTES |COOKING TIME: 30 MINUTES|SERVES:3-4 Ingredients:
| MILK | 1 LITRE |
|---|---|
| SUGAR | 4 TO 5 TBSP(adjust acc to your taste) |
| SAFFRON | FEW STRANDS(for garnishing) |
|---|---|
| BASMATI RICE | 3 TBSP |
Method:
- In a pan add a drop of ghee and roast the basmati rice till it emits a nice aroma.
- When it is cool, pulse it once in a mixer.
- Take a heavy-bottomed pan or a pressure cooker. Pour milk into it. Add the pulsed basmati rice to it. Put a clean spoon into it, this helps in avoiding the milk leaking out and getting burnt in the bottom.
- Cover the pressure pan/cooker with the lid and keep the flame to medium. After 5 min put the weight, and when the cooker gives one sound keep the flame low.
- Let it be in simmer for half an hour. After that, switch off the gas stove and when the pressure comes down add sugar and garnish with saffron.
- If using a heavy-bottomed nonstick pan, just keep the flame in medium-low and let it boil till it becomes 3/4 th of the volume.
- This payasam tastes nice when it is hot and serves chilled also.
- Enjoy it according to your preference.
- Condensed milk can also be added to the milk if you want.
- If adding add 4-5 tbsp of condensed milk for 1 litre of milk.
- Basmati rice can be replaced with sona masoori rice | jeeraga samba rice too.
