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.

Ingredients
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
Cashews
Raisins

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

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.