Paal Payasam Indian Rice Pudding Recipes

KERALA PAAL PAYASAM (INDIAN RICE PUDDING) - PRESSURE COOKER

Steps:

• Soak rice in water for one hour before making the payasam (pudding).
• Drain rice, and put in pressure cooker along with raw unboiled milk and sugar.
• Secure lid and on low heat, raise to low pressure, then adjust heat to stabilize at low pressure. Cook for 30 minutes.
• Remove from heat and let pressure come down naturally.
• Transfer the payasam to a serving bowl. Mix in ground cardamom.
• In a fry pan, heat ghee and roast cashews in it.
• Spread the roasted cashews over the payasam to garnish. Serve.

PAAL PAYASAM (INDIAN RICE PUDDING)

Steps:

• Wash the rice well.
• Place a heavy bottomed vessel on a high flame, add rice and milk, and bring to a boil, stirring continuously.
• Reduce flame to low and simmer for 40 minutes, stirring every 3 minutes.
• After 40 minutes, check if the rice is done (consistency of the pudding will be slightly thick, like milkshake).
• After the rice is done, add sugar, and stir till dissolved.
• Remove vessel from flame and set aside.
• In a small frying pan, heat ghee on a low flame, and add cashews and pistachios.
• Roast until the cashews turn slightly brown (around 2 mins).
• Add raisins, which will swell up immediately.
• Now quickly pour contents of the frying pan into the cooked pudding and mix well.
• Sprinkle with cardamom powder and serve hot!