If a first prize for laziness is distributed I would be the first one to get it...:) I know onam is over a few days back and I still have all my recipes in the camera...So lazy to select pics and process it...Typing it is the next thing..Right? Anyways I will be uploading many recipes that was cooked during previous days and months..
So here is a famous payasam/kheer from kerala known as Paal payasam(Milk payasam/kheer).
Milk- 6 cups
Rice-1/4 cup(I used broken Matta rice)
Method of Preparation:
1. Clean and wash the rice.
2. Mix it in a clean pressure cooker with sugar and milk.
3. Place the cooker on low heat with the weights on. Cook it till it is about to whistle. When it is about to whistle switch off the flame and wait till the pressure goes.
4. Once the pressure goes open the lid and give it a stir.
5. The rice would be cooked and the payasam/kheer would have turned creamy.
6. Now add the butter to the payasam/kheer and mix well.
7. Serve warm or at room temperature.
1. Use a pressure cooker thats big enough to fit all ingredients.
2. When it whistles there is high chance of milk flowing out through the weight.SO do not keep to whistle.
3. Cook on the lowest flame as it takes time for rice to cook.
4. If payasam turns out to be very thick add more boiled milk to it and stir well.
5. See that you never use more rice and less milk which results in uncooked rice, lumps etc. Always milk should be more, which results in lump free payasam.
6.If you want you can fry cashews, raisins in ghee and add it.In that case don't add butter.
If cooking in a vessel/uruli(Long method):
1. Boil the milk and set aside.
2. Cook the rice with enough amount of water(More than twice the amount of rice). Once the rice is cooked(soft, not mushy) drain the water completely.
3. Now cook the rice with boiled milk for about 5 to 8 mins and then add the sugar and mix well.
4. Continue cooking on low flame, stirring continuously till the milk reduces to almost 1/2 and turns creamy.This takes about 45 min.
5.Switch off the flame and add butter to it.Serve.
1. Use a thick bottomed vessel. See that the rice or milk doesn't stick at bottom while cooking resulting in burned payasam.
2. See that the rice is cooked before adding milk and sugar. Also see that the water is drained completely.
3. Cook the payasam till its creamy(off white color, a shade of pink)
4. You can use any rice for this though unangalari is the preferred one.