How to make Pal Payasam | Milk Kheer | Rice Kheer | Pressure Cooker Pal Payasam | Temple Payasam
Classic & traditional South Indian rich creamy kheer dish.
Pal Payasam/Milk Kheer, is a classic & traditional South Indian rich creamy kheer dish, Made with full-cream or whole milk and rice. Prepared during Festivals and special occasions.
Ingredients:
Milk - 1 litre
Raw rice (Kacha chawal) - 1 hand (30g)
Cardamom (powdered) - 2
Sugar - ¾ th cup
Water - 3-4 glass
Preparation Method:
I am using toned milk (You can use full cream or toned milk (or) any other brand of milk you have).
Note:- It's best to use full cream milk. It will give you the Best creamy payasam.
Use a big and thick bottom (2 litres) vessel with a small mouth. It will help to prevent spilling the milk outside the vessel.
Pour 1 litre of milk and bring it to a boil.
Once boiled, switch off the stove. Close with a lid and keep aside.
Note:- Using a pressure pan/cooker will help in saving time and quick results. Especially you will get a pinkish colour, like the temple pal payasam.
Or You can pour the milk directly into the kadai / non-stick pan, considering that you must keep stirring constantly.
Use a large pressure pan/cooker (5 litres).
Pour three glasses of water and place the stand
Place the milk vessel inside.
Pour a little more water if required. The water level should be up to half of the vessel.
Add one hand (30g) of raw rice (Kacha chawal).
Close with the lid and cook till 20-25 whistle sounds.
Once the pressure is down, remove the whistle and open the lid. Remove the vessel outside.
Check the colour of the milk turns pinkish nicely. Rice is also well cooked.
Add two pieces of Cardamom (powdered)- optional
¾ th cup of sugar. Mix it well and close it with the lid
Note:- You can cook the milk in the same vessel I am transferring to show you this video clearly.
Transfer the milk to another vessel and turn the flame to a medium-low flame.
Check the colour of the milk turns pinkish nicely.
Bring pal payasam to boil and stir continuously to avoid sticking or burning down in the bottom.
Cook For 5-10 minutes. Once the pal payasam turns a little thick and creamy, switch off the stove and cover it with the lid.
That's it. Your "pal payasam" is ready.
Hope you enjoyed my recipe and will meet you in the next one.
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