Wednesday, April 13, 2011

Paal payasam/Milk & Rice pudding

Indian festivals become incomplete without a dessert or a sweet dish. Any household would cook a wide range of sweets without bothering how much taxing it could be. A very simple yet exorbitant kheer is one of them for sure. So, here I present today a time consuming but not so taxing kheer/payasam/pudding recipe that is loved by one & all!

Recipe Source: thechefandherkitchen

Sona masoori rice: 1/2 cup (Any other medium grain rice like ponni rice, raw rice would do)
Full cream fresh milk: 5 cups
Sugar:  1/3rd cup
Saffron: a pinch
Cardamom powder: 1/4th tsp
Chopped nuts: 1.5 tbsp (I used sliced almonds, chopped pistachios & raisins)

  • Wash the rice thoroughly & soak them in water for 10-15mins.
  • Meantime, heat milk in a thick bottomed vessel.
  • Crush the safrron between your palms & add the saffron to the milk.
  • When milk becomes hot, drain the water from the soaked rice & add the rice & raisins to the milk. Preserve the other nuts for later use. Stir well.
  • Cook the rice in milk on a medium heat. Keep stirring once a while to ensure that rice doesn't stick to the bottom of the vessel.
  • When rice is cooked (takes around 30-35mins), add the sugar, cardamom powder & reduce the heat.
  • Cook on a low heat for another 5-7mins.
  • Turn off the heat, garnish with the chopped nuts.
  • Serve them hot, warm or cold.

The payasam becomes a bit thick after it is cooled down. If you prefer it more on the kheer types, add few tablespoons of hot milk to your serving & heat for couple of minutes in the stove or microwave & then enjoy!

I'm sending this recipe to the event "Tried and tested" hosted by me & to the event creator Lakshmi.
I'm waiting for your entries now :)

Update: I'm also sending this to Priya's "Celebrate Sweets-Sweets with rice" event & to the creator Nivedita.

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