Kerala Paal Payasam
Ingredients
- ¼ cup chemba pachari / unakkalari
- 1 liter boiled milk
- 1 cup sugar
- ¼ tsp cardamom powder
Instructions
- Wash the rice and soak for 10 minutes. Pressure cook the rice with ¼ cup water and ¾ cup milk for 4-5 whistles.
- Once the pressure subsides, open and transfer the contents to a deep-bottomed vessel. Mash the rice lightly and add remaining milk and sugar.
- Mix well and boil on medium heat till it thickens and reduces to half, stirring in between. Add cardamom powder and simmer for another 2-3 minutes.
Notes
- You can keep a small steel plate inside the pressure cooker to avoid the milk boiling over and spilling.
- Adjust the quantity of sugar according to your taste preference.
- The payasam will thicken as it sits. Add little warm milk if payasam turns too thick while serving.
- I have not used cashew and raisins as they are not added in the traditional recipe.