Khus Khus Payasam / Poppy seeds pudding

Wishing a very Happy Onam to all my readers..
Here goes my special recipe for this Onam... Khus khus payasam.. Give it a try and you are sure to enjoy the outcome!

Ingredients:

1. Poppy seeds/Khus khus - 3 tbs
2. Basmati/Soon masoori rice - 3 tbs
3. Cashew nuts - 3 tbs + 1 tbs
4. Cardamom - 2
5. Milk - 1.25 ltr
6. Sugar - 1 cup
7. Saffron - 1/4 tsp
8. Ghee - 1 tbs
9. Raisins - 1 tbs

Method:

1. Dry roast poppy seeds, rice and cardamom in medium heat.
2. Before the poppy seeds color change take the mixture off from stove and grind it along with cashew nuts(mixture need not be very fine)
3. In a thick bottomed pan, mix the above mixture and half of the milk
4. Heat the pan and cook the mixture in medium flame
5. When the mixture starts to boil, add rest of the milk and saffron to it
6. Stir the payasm in between so that it doesn't get burned at the bottom and sides
7. As payasam starts to thicken, stir it in every 1-2 minutes
8. When payasam reaches required consistency, switch off the flame and stir it continuously for some time, about 5 minutes
9. Heat ghee in a pan and fry cashew nuts and then raisins in it and add it to payasam.

Note:

• It took me around 45-50 minutes to cook payasam and reach the thick payasam consisitency
• Never leave payasam unattended

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!

Ingredients:

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.

Method:

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. 

Note:
The above recipe will yield about 5 cups of payasam