Paal payasam is yet another one of the kerala specialities. It was made popular by the very famous Ambalapuzha Paal Payasam which is served as a prasadam (a religious offering served to the devotees after worship) at the Ambalapuzha Temple in Alleppey, Kerala.
Paal Payasam is made with broken raw rice or onakkal ari as we call it. I feel no other rice can give the same taste and flavour. Traditionally the rice is slow cooked with the milk in an uruli (heavy bottomed vessel used in kerala). However, this recipe is just a simple pressure cooker version of the milk based dessert. Just pressure cook all the ingredients together for about 35 minutes and your payasam is ready. Paal Payasam has a nice rose tinge which it gets from the caramelisation of the milk during pressure cooking.
While photographing the payasam i was tempted to garnish it but the original version of the payasam has none so i decided to keep it that way.
- ½ litre milk
- 2.5 tablespoons broken rice
- 3 tablespoons sugar
- ½ teaspoon ghee
- Boil milk in a vessel.
- Wash the rice and drain it.
- Add the rice, sugar, ghee to the milk and mix well.
- Place the vessel in a pressure cooker and pressure cook the milk mixture for about 35 minutes on low flame.
- Turn off the heat. Once the steam is fully released take out the vessel. Stir the payasam once.
- Serve hot or cold!