Ingredients and method to make paal payasam
4 cups whole milk
1/4 cup long grain basmati soaked in water for 30 mins
1/2 cup sweetened condensed milk
1/8 tsp cardamom seed powder
1/8 cup sugar (optional) (or according to taste)
Optional garnish
1 tsp clarified butter (ghee)
3 tsp broken cashew pieces
Soak basmati rice soaked in water for 30 mins.
In a large very heavy bottomed pan mix milk, condensed milk and sugar and heat on medium to medium low heat and let it simmer for a few minutes.
Drain basmati rice and add to this milk and let it cook until soft.
Simmer the milk on a low heat stirring it often until it reduces to about 1/2 of its original quantity.
When the rice is cooked and the milk is reduced to half, add cardamom seed powder and remove from heat.
Heat clarified butter and add cashew pieces to it, when the cashew pieces begin to brown a little remove from heat and add it to the payasam.
Serve hot or cold
Serves about 2-3
Notes
I used both the condensed milk and sugar and it was quite sweet, not too much or too little, if you like milder sweets you could exclude the additional sugar and just use sweetened condensed milk
Everyone seems to have their preferences with regard to consistency, if you like a thicker consistency allow it to simmer a tad bit longer, and if you like your payasam a tad bit thinner, remove it from heat a tad bit earlier.
Everyone seems to have their preferences with regard to consistency, if you like a thicker consistency allow it to simmer a tad bit longer, and if you like your payasam a tad bit thinner, remove it from heat a tad bit earlier.
