Paal Payasam will top the list of my favourite payasams. Though it is essentially a Palakkad recipe, i remember that it is widely cooked in many a Tamilian household too. I guess everyone who has blogged Palakkad Iyer recipes have shared their recipe of Paal payasam with you.
One of my cousins had given me the following recipe and I share this here. Prior to moving to Malaysia, i used to add all condiments to the payasam. Then a friend told me that they do not add any flavouring additives to the payasam so that the richness and flavour of the milk should be felt wholly.
However additives such as ghee roasted nuts and cardamom powder are added widely.
The below is the mail forward recipe from my cousin.
1 liter milk
50 grams raw rice, approximately 1/2 cup (100ml)
1/2 cup (about 120 gms) sugar (Generally the proportion is 1:8 for sugar:milk)
Cook the rice in milk and water. (can be pressure cooked). Once cooked, add the remaining milk and boil till the milk is shortened to 750ml (i.e, by 25%). Add sugar and boil an additional 10 minutes.
Sugar may be added/reduced depending on taste.
This preparation does not need cardamon or cashews but these may be added for flavor.
Will serve 4-8 depending on appetite.
I kept the list of ingredients almost to the ratio given in the above recipe. I roasted the washed and drained rice very lightly in a small quantity of ghee prior to cooking it.
So, here is the procedure I followed:
Wash the rice until the water runs clean. Spread on a cloth until the moisture is lost.
Heat 2 teaspoons of ghee in a pan. Add the rice and toss for a few minutes.
Take the rice in a utensil and pressure cook it with some milk and enough water, well until very soft.
Meanwhile in a heavy bottomed deep dish heat the milk. Soon as it boils, reduce the heat and allow to simmer and reduce to about 3/4ths of the initial volume.
Add the cooked rice and allow to simmer until a pink colour is achieved.
Put the sugar in. The sugar will melt and will blend in the simmering milk mixture.
Cook for some more minutes until the payasam thickens a bit and is creamy.
Remove from the stove. If you want you may add cardamom powder and ghee roasted nuts and raisins for garnish.
Serve warm or cold...a very delicious payasam is sure to be a treat.