pal payasam

Although we are going through a difficult time, keep the festive spirits up with this simple and tasty Vishu special dessert.

Ingredients

Unakkalari (red raw rice or payasam rice), 1/3 cup (250ml cup)
Milk (full cream), 700ml
Water, 1 cup
Sugar, 6 tbs
Condensed milk, 2 tbs
Roasted cashew nuts, 10 nos.(optional)
Cardamom powder, 1 tbs

Preparation:

Wash and soak the rice for twenty minutes.
Boil water and half the portion of milk in a thick bottomed saucepan or otturuli.
Stir continuously until it boils. 
Add rice and bring to boil again.
Once it boils, allow to simmer over a low flame and cover leaving a little gap, to avoid spilling.
Stir every five minutes to avoid charring or sticking to the bottom. The payasam imparts a bitter taste if it chars. 
Remember that closing the lid completely could cause the milk to overflow.
After twenty minutes, the milk would be almost evaporated and rice nearly cooked.
Add the remaining milk and bring to boil over a medium flame.
Once it boils, again allow to simmer and stir continuously for ten minutes. This time the chances of charring are higher. 
Add sugar and stir constantly for five minutes.
Add condensed milk and heat again. Your payasam should now have a thick consistency.
Sprinkle cardamom powder and remove from flame. Garnish with roasted nuts.
If you want to cook this in a pressure cooker, boil the milk and add all ingredients together (except, cashews, condensed milk and cardamom).
Cover the pressure cooker (without a weight) and wait for the steam. 
Then close with the weight and cook on a low flame for thirty minutes, then switch off.
When the pressure releases, open and add condensed milk, cardamom powder and cashew nuts. 
Serve hot or cold. Enjoy 😊