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Paal(Milk) Payasam

Posted By Vardhini On June 21, 2011 @ 5:53 am In Blogging Marathon,Dessert,Festivals,Gallery,Indian,Kid Friendly,Krishna Jayanthi,Tamil New Year,Vinayaka Chathurthi | 47 Comments

Paal payasam is a traditional Indian sweet which uses simple ingredients available on hand. Payasam is the sweet most likely on the menu for any festival in India. It is easy to make and tasty too. I am not a sweet lover, but K and my daughter loves sweets. So this Father’s day I decided to bake a cake for him and then it dawned on me that I am doing “Tamilnadu Specials” this week and cake does not fit into that category. Then, I decided on Akaaravadisal only to find that I was low on jaggery and I certainly did not want to mess around with a traditional sweet. It was Sunday already and I was frantically going through my diary to see what else I could make which was when Paal Payasam came to the rescue. It was very easy to prepare and the taste was divine.

1/4 cup raw rice (I used sona masoori rice)
4 cups milk (I used 1 cup whole milk and 3 cups fat free milk)
1/2 cup sugar (Adjust to taste – I used only 1/4 cup.)
2 tsp ghee

Take the milk in a heavy bottomed vessel and bring to a boil.

Add the washed rice to the milk and let it cook. Keep stirring now and then to prevent the mixture from sticking to the bottom of the vessel.
We are 20 minutes into cooking and the rice is half cooked.
Rice is almost cooked. If you find the mix to be dry at any point just add in more milk.
When the rice is fully cooked add the sugar and let it dissolve. I used only 1/4 cup instead of 1/2 cup and it was pretty sweet. Turn off after a couple of minutes.
Heat the ghee in a pan and add the cashews and raisins. Turn off the stove when the cashews are golden brown.
Add the cashews and raisins to the milk mixture.
Don’t the cashews look so colorful in the payasam.
That is it. Simple right. Payasam tasted terrific. The slow cooking of the rice added a lot of flavor.

1. If at any point during the cooking of rice the mixture becomes thick, add more milk.
2. Obviously full fat milk will enhance its taste further.
3. 2% milk can also be used.

Check out what other BM Marathoners are cooking.

I had noted the recipe from a book and hence linking to bookmarked recipes by Aipi and Priya.
Also linking to Mithai Mela by Mom Chef.

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