Pal payasam

Easy delicious payasam…

The last few days in my hometown and the final recipe coming out of my Mom’s kitchen this season – The Pal payasam. Payasam is an integral part of any festival/celebration in Kerala. Out of the numerous varieties, the most commonly made payasam in a malayalee household will have to be the Pal payasam.

This is a simple payasam made with onangallari (broken red raw rice). You could also use plain broken raw rice, if the red variety is unavailable. Also do try out the recipes for Palada payasam n Nei payasam posted earlier.

Try out this Pal payasam and savour the yumminess in every mouthful.

Pal payasam recipe:

Cooking time – 1 hr.

Ingredients:
(Have taken 1cup=240 ml)

  • Broken red raw rice (onangallari) – 1/2 cup
  • Sugar – 1 1/2cups
  • Milk – 2 ltr.
  • Ghee – 3 tbsp.
  • Water – 1 ltr.
  • Cardamom – A pinch (optional)

Method:

  • Clean the rice under running water, drain and keep aside.
  • Boil the milk and keep aside.
  • Take a large pan and add ghee to it.
  • Once the ghee heats up, pour water and bring this to boil.
  • Now add 1 ltr. milk to the boiling water.
  • Let the milk boil.
  • At this point add the rice and continue cooking.
  • When the milk quantity reduces, add the remaining 1 ltr. milk and continue stirring and cooking till the rice is well cooked without being mushy.
  • Now add sugar and continue cooking.
  • Further cook for about 15 mins. on low heat, till the colour appears lightly pinkish and the consistency a little thicker.
  • If using cardamom, could sprinkle at this stage.
    Serve warm or chilled.

Note:

  • Take care to see that the rice is not over cooked, else the payasam will become thick and mushy.
  • Maintain medium to low heat throughout the cooking time.
  • I haven’t used cardamom, since it is not used in authentic Pal payasam recipe.

Recipe steps:

  1. Clean the rice under running water, drain and keep aside.
  2. Pal payasamBoil the milk and keep aside.
  3. Pal payasamTake a large pan and add ghee to it.
  4. Pal payasamOnce the ghee heats up, pour water and bring this to boil. This is the process that helps in imparting the pinkish tinge to payasam.
  5. Pal payasamPal payasamNow add 1 ltr. milk to the boiling water. Let the milk boil.
  6. Pal payasamAt this point add the rice and continue cooking.
    Pal payasamPal payasam
  7. When the milk quantity reduces, add the remaining 1 ltr. milk and continue stirring and cooking till the rice is well cooked without being mushy.
    Pal payasam
  8. Pal payasamPal payasamNow add sugar and continue cooking.
  9. Pal payasamPal payasamFurther cook for about 15 mins. on low heat, till the colour appears lightly pinkish and the consistency a little thicker. Serve warm or chilled.Pal payasam
 

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