Paal payasam or Rice Kheer

Name: Paal payasam or Rice Kheer
Total time: 360 s
Yield: 5 to 6 servings
Cuisine: Indian
Ingredients: 1 handful raw rice; 1 litre milk; 1/2 tablespoon crushed cardamom; 1 handful sugar or as per taste; as required Cashewnuts and raisins for garnishing (optional); 1/2 tablespoon ghee; as required Water for soaking rice

Tina @cook_18610633

#goldenapron2
#kerala
#week13

It's prepared during festival as prasadam.

#goldenapron2
#kerala
#week13

It's prepared during festival as prasadam.

Tina @cook_18610633

#goldenapron2
#kerala
#week13

It's prepared during festival as prasadam.

#goldenapron2
#kerala
#week13

It's prepared during festival as prasadam.

Saved

Ingredients

5 to 6 mins

5 to 6 servings

1 handfulraw rice
1 litremilk
1/2 tablespooncrushed cardamom
1 handfulsugar or as per taste
as required Cashewnuts and raisins for garnishing (optional)
1/2 tablespoonghee
as required Water for soaking rice

Saved

Steps

5 to 6 mins

1

Firstly wash rice properly and soak for 10 to 15 minutes.
2

Take a kadhai or pan and saute cashewnuts and raisins till brown in ghee and keep aside.(Can skip this step as cashewnuts and raisins are optional to add).
3

In the same kadhai pour milk. Boil it on low heat and stir.
4

As it comes to boil, drain water from rice and add into the boiling milk. Let the rice cook in boiling milk on low heat. Stir nicely. By the time milk volume will also reduce and would get thicker in consistency.
5

After that add sugar stir and mix.
6

Also mash the rice with a whisker.
7

Let it cook on low heat for 8 to 10 minutes. Stir in between and check.
8

Then add cardamom, cashewnuts and raisins.Switch off the heat.
9

Serve hot or can also be served cold(refrigerate for 2 hours)