What I used2tsp of rice
1 cup milk
1 can of Evaporated milk
3/4 cup sugar
Pista and Raisins for garnish
A pinch of Elaichi powder.
How I made it
Pressure cook the rice in milk. Place this in a heavy bottom or non stick pan and bring it to a boil in low / medium flame. Add the sugar and let it dissolve. Finally add a can of evaporated milk and bring to another boil. Remove from flame and garnish with Elaichi, pista and raisins. Serve cold ( it brings out the sweetness even more) :)..
This is really yummiiiilllliiicccious and very close to the traditional way of making "Paal Payasam".
Tricks of the trade
1.Always cook milk in low ~ medium flame, as it might easily get burnt at the bottom and this will spoil the taste and give a pungent smell
2. Use a non stick pan - its so easy to clean up after the kheer is done.
This is really yummiiiilllliiicccious and very close to the traditional way of making "Paal Payasam".
Tricks of the trade
1.Always cook milk in low ~ medium flame, as it might easily get burnt at the bottom and this will spoil the taste and give a pungent smell
2. Use a non stick pan - its so easy to clean up after the kheer is done.
Subbu has been begging me to make Pal Payasam and I always told him off because of the fear of spending the whole day in the kitchen, lol. I am going to try your quicker recipe. My mamiyar's authentic version has him spoilt. She would start off at 4.00 in the morning and the payasam would have a nice pinkish hue! Sigh, I miss that.
ReplyDeletei also use milkmaid and do this paayasam which is easier.
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