Paal Payasam

                                    Paal Payasam

 

 

    It has been a very long time since i posted a recipe in my blog, so after a break, let me start with a sweet, that too a traditional one "Paal Payasam". This is my first try with paal payasam recipe. It came absolutely delicious, all thanks to Vidhya (my friend), who gave this recipe.

   I tasted this paal payasam when we visited her kolu, so the next day i called her to get the recipe. She was happy to share and asked me to publish in my blog.

Preparation Time: 5 minutes 

Cooking Time: 1 hour

Yield: Serves 4 

Ingredients:

Raw Rice: 3 tablespoons

Moong Dhal: 1 tablespoon

Ghee: 2 tablespoons

Jaggery: 3 & 3/4 tablespoons

Cardamon: 3 to 4 pods finely crushed or powdered

Full Cream Milk: 1/2 litre ( Boiled and Cooled)

Nutmeg: 1/4 teaspoon (Optional)

Water: 2 cups

Saffron: a few strands

Broken Cashews: a handful

Raisin: 1 teaspoon

Pacha Karporam: a pinch (Optional)

Method:

1. Wash the rice and moong dhal together well. Drain the water completely. 

2. Place a heavy bottom pan on the stove over a medium flame.

3. When the pan is hot, add the rice and moong dhal. Dry roast it till aroma comes. Put off the flame and let it cool.

4. Take a heavy bottomed thick vessel and add the roasted rice and moong dhal to it. Add 3/4 of the boiled milk and 2 cups of water. Put it over the stove on a simmer flame. Let the rice and dhal cook well.

5. When it is completely cooked, slightly smash it with a ladle, so that mixture looks like sago- balls, at this stage add saffron and cook.

6. Mix jaggery with 2 table spoons of water and heat it till it becomes frothy. Put off the flame and filter it. Add this to the payasam.

7. Let the payasam boil for 5 minutes after adding jaggery, add cardamon powder and mix well. At this time you can add either nutmeg powder or pacha karporam. I used nutmeg as i didn't have pacha karporam.

8. Heat ghee in a small kadai, add the cashews and raisins till it becomes golden brown, add these to payasam. Mix well.

9. Put off the flame and serve hot or chilled as per your choice.

Note:

1. You can always replace jaggery with sugar, I used jaggery.

2. This payasam thickens once it cools down, you can add milk to adjust the consistency.

3. Never boil more than 5 minutes after adding jaggery. If you do so, it may curdle.