Thursday, April 26, 2012

Paal Payasam – Delicious

What's a meal without the final touch of a Payasam? Malayalis (natives of Kerala) are so fond of this sweet dish that you will find numerous variations created to suit individual taste buds. Roshogolla is for Bengalis (natives of West Bengal). As I mentioned in my previous post of Moong Dal Payasam, Payasam has been a mainstay of Indian culture and cuisine for at least 2000 years; be it a Temple offering, birthday or marriage, Payasam, Payesh, Kheer, you can call it whatever you like, it will be there.

Today, I have a special reason to prepare, and why not? I am a proud Daddy of Alaina Susan Abraham, my second daughter. It is quotes indeed time to celebrate and thank God for all the blessing and kindness shown to me and my family. Well, another reason to satisfy my sweet tooth, and it is Paal Payasam or maybe also called Aari (Rice) Payasam. Rice Kheer is something similar served in Northern states of India.


Things You'll Need:

  • Full-fat Milk – 2 litres

  • Payasam Rice* – 1 cup (approx 185 grams)

  • Brown Sugar** – 2 cups (approx 440 grams)

  • Cashew Nuts – 20 nos

  • Raisins – 10 nos (optional)

  • Cardamom Powder – ½ tsp (seeds of about 10 nos )

  • Ghee – 1 tbsp

Golden Touch Misc-en Place [5 mins]

Wash Rice in drain in 2 rounds of Water


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