Paal Payasam Recipe - How To Make Paal Payasam
An Introduction To Paal Payasam
Paal payasam is an extraordinary sweet dish that is made with a few simple ingredients and in a short span too.
Paal payasam is an authentic delicacy from South India which is known for its rich taste and alluring aroma. It is made of raw rice and milk garnished with nuts and raisins. It is similar to KHEER made in North India which is famous throughout the country.
Uniqueness Of Paal Payasam Recipe :
Though there are quite a lot of varieties of payasam in India, the minute you hear of that word, the first thing that occurs to our mind is this Paal Payasam.
The speciality of this Pal Payasam is that it is prepared as prasadham (offerings) to God for any puja or festivals like Ganesh chaturthi, Jenmashtami, Navrathri, Ugadhi and Onam. It is present in any major celebration to add up to the grandeur and festive fervour.
Popularity Of Paal Payasam Recipe :
As we all know that India is known for its rich culture, heritage and festivals with which, its sweets and savouries can also be included. Because sweets and exotic dishes are part and parcel of any festival in India and while talking about sweet dishes this exclusive paal payasam becomes indispensable.
Not only in temples and houses, you also get excellent paal payasam in the restaurants and hotels anywhere in India. States like Tamilnadu, Kerala and Karnataka acclaim to have the credit for making authentic paal payasam.
Paal Payasam's Primitive Nature :
Traditionally, it was prepared in Pithalai uruli (heavy brass vessel) heated in kumutti aduppu ( a heavy iron stove where fire is created with coal). In my childhood days, personally I have witnessed my grandma preparing this delicious paal payasam in pithala uruli kept under a low coal flame in kumutti aduppu. Nothing matches to the taste of original paal payasam prepared in the traditional method.
Here, I have given you the method of preparing it in the traditional method, from my grandma’s kitchen.
Ingredients Required To Make Paal Payasam
How To Make Paal Payasam
To make paal payasam recipe, grate the almonds and chop the cashews and soak the saffron strands in a small cup of lukewarm milk.
Heat a small pan and just sprinkle a little ghee in it. Just roast the nutmeg bit till you get its flavour and just crush and powder it when it cools and keep it aside.
Add the rice in the mixer jar and just blend it for a few seconds. Let the consistency be that of a kurunai (broken rice).
Keep it in a bowl.
Heat a heavy bottomed brass uruli or a thick bottomed saucepan in the stove and keep it in medium flame.
Pour four cups of milk in it and stir with a long and thick ladle.
When it starts boiling, just wash the measured quantity of the broken raw rice and add it into the milk after straining the water.
Keep stirring the milk in order to prevent it from scorching.
Lower the flame and let it boil slowly so that the rice granules get cooked well.
It will take 10- 12 minutes for the rice to get cooked up.
After a while, you will notice that the rice has been cooked up completely.
At this stage, add the measured quantity of sugar and mix well.
Keep stirring every now and then until the process is over.v
Readjust the flame to medium mode if you feel the temperature to be too low.
After a while, you will see the mixture getting thickened slowly.
Subsequently, pour the soaked saffron strands along with the milk into the uruli.
You will notice that the mixture starts turning half-white and creamy by this time.
When you get the desired consistency, just lower the flame.
In another stove, place a small pan and keep it in high flame.
Once it is heated, just pour a tablespoon of ghee in it.
When it melts, add the cashews and almonds and roast till golden brown.
Now add the crushed nutmeg power to it and give a stir.
Switch of the stove and transfer these ingredients to the payasam along with cardamom powder.
The flavourful delicious paal payasam is ready to eat.
Take a portion and keep it in the refrigerator so that you can serve it either hot or chill according to your choice.
Tips To Follow To Make Paal Payasam Recipe :
• As much as possible use raw rice to prepare this payasam as it gives the best result. You can also try this out with basmathi rice.
• If you do not have a brass uruli, use any thick bottomed vessel, be it stainless steel or cast iron.
• Do not use a non-stick pan for this purpose.
• For garnishing you can also use pistachios instead of almonds.
• It tastes better when you serve it warm accompanied by a savoury like bhaji or pakora.
• Buy one brass uruli to savour the sensation of Indian payasam varieties with its native touch.
Ingredients
Directions
To make paal payasam recipe, grate the almonds and chop the cashews and soak the saffron strands in a small cup of lukewarm milk.
Heat a small pan and just sprinkle a little ghee in it. Just roast the nutmeg bit till you get its flavour and just crush and powder it when it cools and keep it aside.
Add the rice in the mixer jar and just blend it for a few seconds. Let the consistency be that of a kurunai (broken rice).
Keep it in a bowl.
Heat a heavy bottomed brass uruli or a thick bottomed saucepan in the stove and keep it in medium flame.
Pour four cups of milk in it and stir with a long and thick ladle.
When it starts boiling, just wash the measured quantity of the broken raw rice and add it into the milk after straining the water.
Keep stirring the milk in order to prevent it from scorching.
Lower the flame and let it boil slowly so that the rice granules get cooked well.
It will take 10- 12 minutes for the rice to get cooked up.
After a while, you will notice that the rice has been cooked up completely.
At this stage, add the measured quantity of sugar and mix well.
Keep stirring every now and then until the process is over.v
Readjust the flame to medium mode if you feel the temperature to be too low.
After a while, you will see the mixture getting thickened slowly.
Subsequently, pour the soaked saffron strands along with the milk into the uruli.
You will notice that the mixture starts turning half-white and creamy by this time.
When you get the desired consistency, just lower the flame.
In another stove, place a small pan and keep it in high flame.
Once it is heated, just pour a tablespoon of ghee in it.
When it melts, add the cashews and almonds and roast till golden brown.
Now add the crushed nutmeg power to it and give a stir.
Switch of the stove and transfer these ingredients to the payasam along with cardamom powder.
The flavourful delicious paal payasam is ready to eat.
Take a portion and keep it in the refrigerator so that you can serve it either hot or chill according to your choice.
