Receta Paal Payasam
Fridays are considered auspicious by Hindus and they pray to Godess Shakti (or her other incarnations). Thai Velli (Friday) and Aadi Velli are very significant. In all four days (Fridays) of the Tamil Thai month, we worship Goddess Shakthi for leading a successful life. Similarly in the Tamil month Aadi, we pray to Goddess Durga. Generally Pooja is done at home and an offering (prasadam) is made to God. Traditionally Maavilaku Maavu is made on Thai Velli. But Payasam is a universally accepted sweet dish for any auspicious occasions. For the second day in this Occasion week, you have a very basic and primary Payasam - Paal Payasam!
Simple and easy with just few regular ingredients. A nectarous divine that you will lick the spoon to clean off the last bit! Traditionally rice is slow cooked by simmering it in milk until it gets creamier and richer in taste. But you can replicate the same taste by this easy pressure cook method. This is one of the instance in which Rice cooker is a most essential and basic tool for the Indian kitchen. I just can't imagine how we could have managed without one! This is one of the very first few dishes I learnt and made without ruining it in my initial cooking days!
PAAL PAYASAM | MILK KHEER
Rice cooked low and slow in milk. Thick, rich and creamier. A sweet for any Indian occasions.
Prep time: 5 min | Cook time: 20 Mins | Total time: 25 min | Serves: 2
Ingredients
- 1/2 Cup Rice
- 500 ml Milk
- 1/4 CupSugar
- 1 Tbsp Ghee
- 1 Tbsp Coarsely broken Cashews
Instructions
Pressure cook rice in 1/2 cup water and 1/2 cup milk until its cooked well and mushy.
Meanwhile bring the remaining milk to a boil. Heat a pan; add ghee and roast the cashews until they become golden brown.
As soon as the pressure releases, whisk the cooked rice until it it smashed and it looks creamy. If the rice is very dry add little warm milk and mix well.
Once the Milk boils, reduce the heat and add the cooked rice. Allow it to simmer, constantly stirring it for about 15 mins. Once it starts thickening, add the sugar.
Keep it on the stove until it becomes rich and creamy.
Garnish it with the cashews and serve it cold or warm.
Suggestions
Make sure the rice is cooked well and mushy. Add more water than you would for making rice and keep for extra 3-4 whistles. If the rice is not cooked properly, as soon as you add it in the milk, the grains separate and it will not amalgamate with the milk. The texture will be compromised.
It is also important to keep the cooked rice without drying. Try to keep it warm and closed. Otherwise before adding it to the milk, take 2-3 Tbsp from the hot milk, liquefy the rice a little and then add it.
We prefer a slightly thick payasam. So this amount of milk will yield a thick consistency If you want a thinner consistency add some more milk to it.
Adjust the sugar amount according to your taste preference. It gets thickened as it cools. So take it off the stove depending on how much thick or thin consistency you need.
This for the second day of BM under Occasions theme. Check out the other Blog Marathoners here.