PAAL PAYASAM | EASY RICE KHEER RECIPE | PRESSURE COOKER PAAL PAYASAM

Paal Payasam, also known as Rice Kheer is a south Indian dessert which is made during festivals like Gokulashtami and Tamil New year (Chithirai Vishu). We do it for Neivedhyam on 'Durgashtami' - the 8th day of Navarathri.This is the first item that one would include when planning for any festive menu.



Ideally, rice and milk should be cooked on a low flame for a long time till the rice is cooked and the milk thickens and becomes creamy, with an exotic rich flavour. My MIL’s sister from whom I learnt most of the traditional Indian sweets and savouries does it that way.I still remember the pleasant aroma that fills the entire house while its getting cooked. As it takes a really long time (more than an hour) and requires constant supervision , I tried out the Pressure cooker method when I chanced upon the recipe in a tamil magazine. I was in for a surprise when I opened the cooker lid. Wow...the milk had thickened and looked like condensed milk, with rice  well blended in it. Absolutely fell in love with its beige coloured texture and lusciously divine taste. It can be done with minimal effort which makes it a Super hit recipe. Ready to check it out??

Blogging Marathon 86- Wk3 Day1
Preparation Time - 5mins
Cooking Time - 40mins
Yields - 5cups Payasam

Ingredients:

RAW RICE	3 TABLESPOONS /¼ CUP / 1 HANDFUL
MILK (FULL CREAM)	1.5 LITRES
SUGAR	½ CUP
SAFFRON STRANDS	1 TEASPOON
CASHEW	1 TABLESPOON
GHEE	1 TEASPOON

METHOD

1. Take a big pressure cooker. Fry the broken cashew in a teaspoon of ghee. 

2.  In the same ghee, roast the rice for just 1 minute on a medium flame. This speeds up its cooking. 

                   

3.    Add 1 litre of milk to it and bring to boil. Remember to keep half a litre aside.

4.   Take a tablespoon of hot milk separately and soak the saffron in it.


                   

5.    Once milk starts boiling, close the pressure cooker. You will notice a mild steam coming through the vent. Put on the whistle and simmer the flame completely. Relax and continue with your other chores. As it is on a very low flame, it will not whistle. DO NOT put on medium or high flame.

6.    After 30 minutes, switch off the stove. Wait for the pressure inside to subside and slowly open the lid. You will see the rice wonderfully cooked. Just mash it slightly with the back of a ladle. Add in the sugar and and the remaining milk and give it a quick boil for just a minute. This step is optional, which I hardly do. Garnish with the saffron and cashewnut.

                  

Voila! Paal payasam is done! 

Notes:-

1. Paal payasam tends to thicken as it cools. Just add milk to adjust the consistency.

2. When pouring milk into the hot pressure cooker, be mindful and pour slowly from a side. You are likely to get hurt from the steam which comes when milk touches the hot surface of the cooker.

3. DO NOT keep the flame on medium or high and let it whistle. Milk will definitely ooze out and splashes around! So, always cook on a low flame.


4.  This can easily be done for a larger crowd like parties or family functions. Just make sure to use a bigger cooker (12 litres or 15 litres) and double / triple this recipe. Time can accordingly increased to 40-45 minutes. If in between it whistles, switch it off for 5 minutes and again keep on simmer for the rest of the time.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 86