Preparation time: 10 minutes
Cooking time: 45 minutes
¼ cup raw rice with bran (Unakkalari)
¾ cup of sugar
1 ¼ litres of full cream milk
1 cup of water
Wash the rice thoroughly until the water runs clear. Strain and keep the rice aside.
Put a saucepan on the stove and boil the full cream milk. Once it starts bubbling, lower the flame and let it simmer for 10 to 12 minutes. Keep stirring during the process.
In a pressure cooker, add rice and a cup of water. Cook until the rice is soft but not mushy.
Then add the boiled full cream milk and sugar. Keep stirring.
Once it combines well, cover it with the lid and cook for about 30 minutes over a low flame.
After 30 minutes, turn off the flame. After the pressure subsides naturally, carefully open the cooker lid.
Gently stir and then cook for another 10 minutes over a low flame. Continue stirring it until it achieves a pudding-like creamy consistency.
Paal Payasam is now ready to be served! Whether you prefer hot or cold, you will surely enjoy this delicious dessert after a satisfying Onam Sadya or festive meal.
Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.
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