Easy Paal Payasam

Paal Payasam is traditionally prepared by simmering milk with rice and sugar until it is reduced by half. It requires constant stirring. However, when making a smaller quantity, a pressure cooker can be used for easy and quick preparation of this delicious dessert.

Easy Paal (Milk) Payasam

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Recipe by S Kamala Course: SweetsCuisine: Indian, TamilDifficulty: Easy
Servings

5

servings
Prep time

0

minutes
Cooking time

25

minutes

Learn how to make Paal Payasam, a delicious Indian dessert, using a pressure cooker to save time! Discover the simple steps for this creamy treat.

Ingredients

  • Milk – 1/2 litre

  • Raw Rice – 1 tablespoon

  • Sugar – 3 to 4 teaspoons

  • Cardamom powder – 1/4 teaspoon

  • Cashew Nuts – few

  • Raisins – few

  • Ghee – 1 teaspoon

Directions

  • To make a delicious rice payasam, begin by soaking the rice in water for about 15 to 20 minutes, allowing it to soften slightly. In a pressure cooker, pour the milk and add the soaked rice along with the desired amount of sugar.
  • Close the pressure cooker with the lid and ensure it is properly sealed. Place the whistle on the cooker and cook the mixture on high flame until you hear one whistle. This initial high heat will help bring the mixture to a boil quickly.
  • Once the first whistle is complete, reduce the heat to very low and continue cooking for approximately 20 minutes. This gentle and extended cooking process allows the rice to cook thoroughly and absorb the flavors of the milk.
  • After the pressure has subsided, carefully open the lid of the pressure cooker. Add a generous amount of fragrant cardamom powder to enhance the taste and aroma of the payasam.
  • In a separate small pan, heat a teaspoon of ghee and fry a handful of cashew nuts and raisins until they turn golden and plump. These toasted nuts and raisins will add a delightful crunch and sweetness to the payasam. Add the fried cashew nuts and raisins to the payasam and give it a good stir to incorporate all the flavors.
  • Finally, remove the payasam from the heat and it is ready to be served. The creamy and aromatic rice payasam can be enjoyed warm or chilled, depending on your preference.

Recipe Video

Notes

  • It is important to select a pressure cooker that is adequately sized to accommodate the milk without the risk of spilling over during the boiling process. This precaution ensures safe and efficient cooking.
  • Adding cardamom, cashew, raisins is optional.
  • For a thicker and creamier consistency in the payasam, the incorporation of one or two tablespoons of condensed milk towards the end of the cooking process is recommended. Adjust the amount of condensed milk based on personal preference and desired thickness.

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