Receta Potato Payasam | Urulaikilangu Payasam | Potato Kheer
INGREDIENTS
Serves one person
Total Preparation Time - 25 minutes
- Potato - 1/2 of one big sized potato
- Milk - 250 ml
- Rice flour - 4 teaspoons
- Sugar - 4 teaspoons (or 6 teaspoons)
- Condensed milk - 1 tablespoon (sweetened; I used milkmaid)
- Cardamom pods - 3 or 4
- Ghee - 2 teaspoons
- Chopped nuts - 1 teaspoon (Cashews & Almonds preferably)
PREPARATION METHOD
Wash potatoes and chop them into cubes. Then drop the cubes into a saucepan filled with water and place on flame. Cover and boil until the cubes gets cooked well. The potatoes should be easily mash-able. At this stage remove from flame.
Take the pieces and remove the skin, then mash them well and set aside. You can optionally steam potatoes or even pressure cook them to quicken cooking.
Then pour some milk into a saucepan or pot and place on flame.
Let it come to a boil, then add sugar, cardamom pods and stir well. Wait until the milk gets 3/4th of its original volume, then add the mashed potatoes and cook for 3 to 4 minutes on low flame.
Mix rice flour with little water and make a paste out of it. Then pour it into the payasam. Stir well and cook for about 2 to 3 minutes. (do not pour too much of water)
Now pour condensed milk stir well.
Fry nuts in ghee until golden and add it into the payasam.
When done remove from flame and serve hot or chilled.
TIP 1: Rice flour is completely optional but it gives a creamy texture to the dessert and infact makes the payasam taste yummier too.
TIP 2: If you love some extra flavor just add 1/8 tsp of rose essence into the payasam just before you remove the payasam from flame.