Paal Payasam Recipe – Rice Kheer/Pudding
Paal Payasam or Rice Kheer is one of those traditional, classic festive recipes made during celebrations across India. In South India, it is usually made for the occasion of Pongal, the celebration of harvest and bounty.
Course : Dessert
Ingridients : 1/4 teaspoon Ghee
3 tablespoons Rice
2 liter Milk , (I used low fat, but full cream milk gives a rich texture and taste)
1/2 cup Sugar , or to taste
Instructions To begin making the Paal Payasam Recipe, we will firstly wash the rice and dry it with a cloth.Heat ghee in a heavy bottomed saucepan on low heat, add in the rice and roast on medium heat until you get a lightly roasted aroma, taking care not to brown the rice. Once roasted, add in the milk. Allow the milk to come to boil. Once it comes to a boil, turn the heat to low.Simmer the milk and rice mixture on low heat stirring occasionally until the milk condenses to half its quantity, making sure the rice is cooked at this stage, else simmer for a little longer.Add in the sugar at this stage and stir well until the sugar dissolves. You can add the saffron and nuts at this point and serve hot or cold. Serve the Paal Payasam Recipe (Rice Kheer/Pudding) as a comforting dessert after Chettinad Vegetable Biryani Recipe and Tomato Onion Cucumber Raita for your Sunday Meal.
Paal Payasam Recipe – Rice Kheer/Pudding
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