Paal Payasam |Rice kheer |Recipe
Recipe by : Josna Ajai
Full Cream Milk – 1 liter
Biryani Rice or Basmati Rice – 2 handful or ¼ Cup
Sugar – 2 Cups
Ghee – 1 tab spoon
Cashew & Raisins – As required
Cardamom Powder – ¼ tab spoon
Salt – 1 Pinch
In a Pressure Cooker pour 1 liter Milk, Washed Rice and 2 cups Sugar and mix well.
Boil Milk in high flame and stir well until Sugar gets dissolved completely.
Close the cooker without whistle and keep the flame medium.
Put whistle when vapours are coming through the hole and make the flame very low and cook it
for 30 to 35 minutes. ( If you get 1 whistle in between turn off the flame otherwise you have to
cook it for required time)
Turn off the flame and leave it for sometimes to release pressure completely.
Open the lid and check the Payasam and it will be light Pink color payasam.
Add Cardamom powder into this and mix well.
Heat 1 tab spoon Ghee in a pan and fry both Cashew Nuts and Raisins under low flame.
Add these fried Cashew Nuts and Raisins into Payasam and mix well.
Transfer it in a serving bowl and serve it hot or cold.
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I have passion for food and cooking from childhood onwards..I like to experimentry something new recipes every now and then. Iam also passionate that everyone should know how to cook well . Same time, pass that love and passion to the people.
JOFIN T T
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