Paal Payasam(Kheer)

Paal payasam is my husband's favourite. I cook this payasam in a brass uruli to give it the time that is requires to acquire a brilliant taste. The taste of the slow cooked milk and the slight pinkish tinge that it acquires are a treat to the eyes and the palate.

Preparation Time : 15 minutes

Cooking Time :  1 hour

Serving : Makes 4 cups

Ingredients

Rice – 1 ladle full

Rice to milk proportion is 1:10.

Milk – 10 ladles (A little extra if you don't want it to be too thick)

Sugar – 8 to 10 tsp

Saffron - a pinch

Cardomom  - 5 -6 pods

Cashews and raisins roasted in ghee

Condensed milk - a small can or half a can (optional)

Procedure

1. Take a thick bottomed vessel. I normally cook payasam in an uruli / a brass vessel

2. Wash the rice well.

3. Pour the milk and put it for cooking in the pressure cooker.

4. After 1 whistle, turn the cooker to sim and let the contents cook for 45 minutes.

5. After 45 minutes turn off the stove and wait for it to cool.

6. The rice milk mix would have acquired a slight pink colour.

7. Now set it on the stove again and if you feel it is thick, add a little more milk and keep stirring it ensuring that it does not burn at the bottom.

8. Add the sugar and keep stirring. Some people like a little condensed milk added to their kheer. You can add a few tablespoons if required.

9. Finally add the saffron, powdered elaichi and the roasted cashew and raisin.