White Payasam (Pal Payasam) Recipe

                      White Payasam (Pal Payasam) Recipe

Ingredients:

Raw rice – 2 tbsp (washed)

Full cream milk – 1 litre (boiled)

Sugar – 1/2 to 3/4 cup (adjust to taste)

Cardamom – 2 (crushed)

Cashews – 6 to 8

Ghee – 1 tbsp (for frying)

Optional – a few saffron strands (for light flavour, but skip if you want pure white look)

Method: 1. Boil the rice:

• Raw rice should be washed and soaked in 10-15 minutes.
• Cook rice in the water of 1 2 cups till soft, not mushy in a thick-bodied vessel or pressure cooker. 2 whistles are sufficient (in case of the use of cooker).

2. Melt the milk:

• Put the milk into a heavy-bottom pan and boil it. Stir every now and then so they do not stick.

3. Simmer in mixture:

• Pour in the milk into the cooked rice.
• Cook over low heat about 15-20 minutes, until it thickens little and the rice becomes mixed with the milk.
• Stir occasionally so the ingredients do not burn.

4. Put in sugar and flavour:

• Put in sugar and pounded cardamom.
• Combine, cook until the sugar dissolves and aroma rises over about 5 -7 minutes.

5. Fry and garnish them:

• Warm up ghee in a small pan. Cook cashews finely browned.
• There is also a payasam that is added to the mixture.

Serving:                                                                                            

• Serve warm or chilled.
• Perfect for festivals, birthdays, or guest lunches.