Kerala Paal Payasam
Paal Payasam or kheer made with rice,sugar and milk which is creamy in texture is a popular dessert in the south of India.
Ambalapuzha Paal Payasam is very famous and is more of a dessert than kheer made in the temples as prasadam.
Since my parents are from of Ambalapuzha, I have grown up having this for all the special occasions and festivals. It is pretty much my favourite. I tend to make this for all the special occasions at home.
My mother makes the most amazing paal payasam, I think by far I haven’t tasted anything better than that. This post is dedicated to my mom who has taught me the art of making paal payasam.
This is also a one pot dish, and can be cooked in a pressure cooker only.
Preparation time approx 45 to 1 hour
In 1/2 tsp ghee fry the matta rice for 30 to 40 seconds.take out. Do not fry for longer time.
In a pressure cooker cook the rice ( 3 or 4 whistle) with 1/2 cup water and 1/4 cup milk. ( for this I used plain milk,not boiled). Rice should not over cook.
Take out the Cooked rice .
In a big vessel add remaining milk Sugar and cooked rice. Mix very well till the sugar melted very well in milk.
In a big pressure cooker ( I used 7 liter cooker) add water and keep the Payasam vessel inside the cooker close the pressure cooker and put weight. In a very low flame keep the cooker and pressure cook.
It will take minimum 45 minutes for 1 st whistle. Switch off gas.Let the pressure goes naturally
Open the cooker when full pressure is released.
Check the consistency of the Payasam. If you feel it is not thick or color didn’t become pinkish then keep the vessel directly on flame. ( this depend on the texture of you milk ) Mix the Payasam . Be careful it will burn very fast. Do not keep this unattentive.
It may take 10 to 15 minutes only to get a thick creamy Payasam.
No need to add cardamom as it will change the taste entirely.