Paal Payasam

by Lakshmi RamNair
Paal payasam is a mouth watering dessert served after grand sadya
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Votes: 1
Rating: 4
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Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Wash the rice well a couple of times.
  2. Take a pressure cooker and clean it well.
  3. 3)Throw in the washed rice into it followed by the fresh milk and sugar.
  4. Close the cooker and keep it on flame.
  5. Cook till you hear the first whistle.
  6. Then, immediately, reduce the flame to minimum and allow it to cook for 20 minutes.
  7. After that, switch off the flame.
  8. Open the cooker when the pressure is all gone.
  9. If you find it more diluted than expected, you can keep it on flame again and boil, till you get the desired consistency. Anyway, do not reduce it much as it tends to become thick as it sits.
  10. Powder the cardamom seeds in a mixer grinder along with a few tbsp of sugar.
  11. Add it to the payasam.
  12. Garnish with cashews and raisins fried in ghee.
  13. Note:- I suggest you to go for a trial before you make it on the big day. Click here for the palada version. And pls do not use semiya as a substitute, coz you¦d rather end up with a semiya pudding instead. Been there and done thata. And that was the result.
  14. Listing out a few plus points on this recipe:-
  15. a) It is absolutely easy to make with minimal efforts and ingredients. It requires no long standings over the kitchen-stove stirring continuously, aching and sweating all over.
  16. b) The only thing you¦d require would be a timer or a stop watch to check the reqd time.
  17. c) You can leave the pressure cooker on and carry on cooking other dishes in the meantimea. You can also sneak a quick look into the living room to watch your favourite movie on TV. 🙂
  18. d) You don¦t get that pink hue in the conventional method; however hard you may stir it and condense it. But on the other hand, upon pressure cooking, you¦d get that pinkish creamy texture even without adding a drop of readymade condensed milk.
  19. e) This one definitely saves a quite a lot of time and energy thereby making your sadhya absolutely magnificent.
  20. f) I suggest you refrigerate it and serve chilled for better tastes.
  21. So, there you are!!! An easy and tasty payasam ready within minutes to be served onto the banana leaf on the grand occasion. A must try for all payasam loversa
  22. So, start singing to our old Onapattu and enjoy this Onam with an absolutely delicious payasama.
  23. "Maveli naduvanidum kaalam
  24. Manushyarellavarum onnu pole
  25. Amodhathode vasikkum kaalam
  26. Apathengarkkumotilla thanum
  27. Kallavum illa chathiyum illa
  28. Ellolamilla poli vachanam
  29. Kallam parayum cherunazhiyum
  30. Kallatharangal mattonnumilla÷
  31. Hope we get to see an era in future, which depicts the above linesa. Something really too much to long for?? Have a faint ray of hope, though!! 🙂
  32. So, on that note, happy cooking for Onam!!!
  33. And a word to all the serene readersa. I¦d like to thank you for the patience shown to read this rather loooooong n dragging write up. 🙂
  34. (Wising you all a very Happy Onam÷
Recipe Notes

Yummy

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