Paal Payasam | Rice Kheer

Paal Payasam Recipe | Rice Kheer Pecipe | പാല്‍ പായസം 

Preparation time: 5 minutes 
Cooking time: 1 hour 
Serves 4-6
Recipe source: amma (payasam in picture made by bedhamma, her sis)

INGREDIENTS  :

• Milk - 500 ml (2 cups) 
• Sugar - 1/2 cup (adjust to taste) 
• Raw rice/ Unakkalari - 1/4 cup

INSTRUCTIONS : 

• Add 2 cups water to the milk and bring to boil in a heavy-bottomed pan. Once the milk boils, add the sugar and simmer until it reduces to half. 

• Add the washed rice and continue to cook on very low flame, stirring frequently until the milk thickens further and the rice is cooked soft. 

•  Remove and serve warm / chilled. 

NOTES :

• For a quick paal payasam (rice kheer), just add all ingredients (don't add water) to a pressure cooker and cook for 2-3 whistles. When the pressure leaves, open the lid, add 2-4 tbsp of condensed milk and bring to boil before removing from fire and serving. Adjust sugar accordingly since the condensed milk will make it too sweet if you use the same amount of sugar used otherwise
• Adding anything else to the payasam like cardamom pods or cashew nuts will distract you from the actual flavour that's meant to be pure milk so keep it simple folks

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Semiya Payasam | Vermicelli Kheer

Semiya Payasam | Vermicelli Kheer | സേമിയ പായസം 

INGREDIENTS :

1. Cashew nuts/almonds and raisins- 2 tbsp each ( or as required)
2. Vermicelli/semiya - 1 cup ,heaped
3. Milk-8 to 9 cups( about 2 ltr)
4. Sweetened condensed milk- 1 Tin( 400 gm)
5. Sugar- 3 to 4 tbsp( or according to taste)
6. Cardamom powder,freshly ground- 1/2  tsp
7. Ghee- 1 to 2 tbsp

INSTRUCTIONS :

Heat ghee in a heavy bottomed pan,add cashew nuts/almonds and when it turns golden ,add raisins and fry till it turns plump.Drain on to a kitchen towel.Keep aside.

Add vermicelli to the same pan and fry,stirring continuously  until it turns golden brown over medium flame .Keep aside.

Heat milk in a heavy bottomed pan over  medium flame.Bring it a boil , add the fried vermicelli and mix well.Cook over low heat ,stirring well in between until vermicelli turns soft and is done.

Now add condensed milk and sugar to taste.Mix well and cook until it turns slightly thick.

Switch off the stove,add cardamom powder and mix well.Garnish with fried cashew nuts and raisins.If it turns really thick add more milk to adjust the consistency.

NOTES 

• Adjust the quantity of sugar according to your taste.
• Semiya payasam tends to get thick when it cools down,to adjust the consistency add more milk and heat for few minutes.

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