PAAL(PAL) PAAYASAM /MILK PAAYASAM - MILK AND RICE KHEER

PAAL(PAL) PAAYASAM /MILK PAAYASAM - MILK AND RICE KHEER 

Milk payasam is one of the simple easy payasam/kheer recipe. It is a very rich and delectable. Actually I have never tasted this before anywhere. I have seen this movies or in read in novels about this milk paayasam(paal payasam). That time I thought like it is our normal semiya payasam with milk. Because my mom usually won’t add more milk in payasam, she adds just ¼ cup or less milk only. Later only realised this paal payasam is different than the normal payasam. So tried few times in home and it was really yummy and scrumptious.

This paal payasam is nothing but the simple rice kheer, ie., rice cooked in milk with added sugar as sweetener.   

Ok now coming to the recipe.
VIDEO RECIPE:

PAAL(PAL) PAAYASAM/MILK PAAYASAM

(MILK AND RICE KHEER)

RECIPE TYPE: DESSERT | CUISINE: SOUTH INDIAN | SERVES: 2

PREPARATION TIME: 5 MIN | COOKING TIME: 30 MIN

                                                                                               

METHOD:

Soak almonds in hot water for 5 to 10 minutes. Then peel the skin and chop finely. Chop cashew nuts also and keep aside.

In a heavy bottomed pan add ghee and roast the raw rice. Don’t let the color changed in to brown, just rice should be fried.

Then add milk and allow it to boil. Heat should be always medium. Be careful the milk may get burnt in the bottom or spill out side. Stir frequently in between regular intervals.

Once the rice gets half cooked (approximately after 10 minutes) add the chopped nuts (cashew & almond) and let them cook.

Once the rice becomes soft (fully cooked but not mushy), add the sugar and cardamom powder. Stir well.

Add the condensed milk and mix. At last switch off the stove and add the kewra essence or rose essence and mix well.

Serve hot or cold as per your wish, both will tastes delish!!

NOTES:

• After roasting the rice, you can grind the rice into coarse powder just give few pulses in mixer grinder and then add to speed up the cooking.
• Adding nuts is purely optional.
• Adding the kewra essence gives very nice aroma to the kheer.
• The traditional method may not require the essence and nuts, but I have added them for additional taste and flavor.
• Generally after adding sugar the rice will not cook properly, so add sugar once the rice becomes soft.
• Adding condensed milk is also optional, but it gives nice creamy texture. You can completely omit the sugar and add 3 more tablespoon of condensed milk for more rice, creamier kheer.
• You can add few strands of saffron also.

Do try this recipe and please don’t forget to give your feedback in comments.

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