Paal Payasam (rice milk pudding), is one of the simplest South Indian dessert recipes ever and this version from Girija Paati's maternal home is a festive must try.
We love to chill it overnight and enjoy it the next day, when the taste is very similar to rasmalai.
Ingredients:Full Cream Milk - 1.5 litres - pre-boiled (ready to consume)
Full Cream Milk - approx (half a cup to cook the rice)
Raw Rice - 50 gms
Sugar - approx 100 gms - adjust to taste
Saffron - a pinch
- Pressure cook the rice with milk and a splash of water for about 5-6 whistles.
- Heat the milk till it reduces and becomes a creamy yellowish colour. (This needs some time and patience.)
- Mash the rice gently (grains should still be seen), add into the boiling milk and cook for a few minutes.
- Add in the sugar and stir till it's completely dissolved.
- Turn off the flame, top with saffron and stir to mix.
- Serve with love.
Paal Payasam is great, fresh of the stove, after a festive meal or as a chilled drink on a hot summer day.
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