Sunday, April 12, 2015

Pal payasam/ Rice kheer

A perfectly cooked pal payasam/ rice kheer which is tried and tested more than at least 10 times is a sure win for any occasion. The below recipe is one of such pal payasam recipe. It is simple, easy and delicious. This is the payasam that I have been making for most of the birthdays, Onam, Vishnu and any such occasion. Here is the recipe for you to try out!

  1. Podi ari/ broken rice - 1/4 cup
  2. Milk - 4cups
  3. Sugar - 1 cups
  4. Basil / thulsi leaves - 3-4( optional)

IMP: Use a big, very clean pressure cooker, otherwise there is always a chance that milk in the payasam might curdle. I wouldn't use a cooker which I use for making curry or any spicy items in it.

  1. Add all ingredients except basil leaves in a pressure cooker
  2. Pressure cook it in medium - high flame for first 5 minutes or first whistle
  3. After 5 minutes or first whistle, reduce it to simmer, lowest flame and let it pressure cook for 15 more minutes.
  4. Switch off the flame and let it rest in the pressure cooker 20- 30 minutes more before opening the cooker
  5. Add thulsi leaves and keep it like that for another 20 minutes before serving. 

The above recipe will yield about 5 cups of payasam