Paal Payasam Indian Rice Pudding Recipes

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KERALA PAAL PAYASAM (INDIAN RICE PUDDING) - PRESSURE COOKER



Kerala Paal Payasam (Indian Rice Pudding) - Pressure Cooker image

Entered for safe-keeping, adapted from ifood.tv. This is a traditional dessert recipe for an Onam Sadhya in Kerala, using a pressure cooker to save time. The taste depends on raw, unpolished good-quality pink rice. Kerala Matta rice (also known as Rosematta rice, Palakkadan Matta rice, Kerala Red rice, or Red parboiled rice) is an indigenous variety of rice grown in Palakkad District of Kerala. Best bet: try an Indian market. If you can't find any of those, a non-sticky rice like Basmati will work, but it won't have as much of the Kerala flavor.

Provided by KateL

Categories     Dessert

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup kerala red rice or 1/4 cup pink rice
1/2 liter milk (not skim)
1/2 cup sugar
1/4 teaspoon ground cardamom
1 teaspoon ghee or 1 teaspoon clarified unsalted butter
10 cashews

Steps:

  • Soak rice in water for one hour before making the payasam (pudding).
  • Drain rice, and put in pressure cooker along with raw unboiled milk and sugar.
  • Secure lid and on low heat, raise to low pressure, then adjust heat to stabilize at low pressure. Cook for 30 minutes.
  • Remove from heat and let pressure come down naturally.
  • Transfer the payasam to a serving bowl. Mix in ground cardamom.
  • In a fry pan, heat ghee and roast cashews in it.
  • Spread the roasted cashews over the payasam to garnish. Serve.

PAAL PAYASAM (INDIAN RICE PUDDING)



Paal Payasam (Indian Rice Pudding) image

This recipe has been in my family for years, and is a favourite with all of us. 'Paal' means 'milk' in Tamil (a South Indian language) and 'Payasam' refers to 'pudding'. My mom makes this without the raisins and pistachios, but they add to the payasam's richness. Hope you enjoy this South Indian delicacy :)

Provided by Anu_N

Categories     Dessert

Time 50m

Yield 2 serving(s)

Number Of Ingredients 8

1/2 cup basmati rice
4 1/4 cups skim milk
3/4 cup sugar
4 cardamom pods, skinned,powdered or 1/2 teaspoon cardamom powder
1 teaspoon cashews, broken
1 teaspoon pistachios, shelled,slivered
1 teaspoon raisins
1 teaspoon ghee or 1 teaspoon clarified butter

Steps:

  • Wash the rice well.
  • Place a heavy bottomed vessel on a high flame, add rice and milk, and bring to a boil, stirring continuously.
  • Reduce flame to low and simmer for 40 minutes, stirring every 3 minutes.
  • After 40 minutes, check if the rice is done (consistency of the pudding will be slightly thick, like milkshake).
  • After the rice is done, add sugar, and stir till dissolved.
  • Remove vessel from flame and set aside.
  • In a small frying pan, heat ghee on a low flame, and add cashews and pistachios.
  • Roast until the cashews turn slightly brown (around 2 mins).
  • Add raisins, which will swell up immediately.
  • Now quickly pour contents of the frying pan into the cooked pudding and mix well.
  • Sprinkle with cardamom powder and serve hot!

Nutrition Facts : Calories 714.1, Fat 6, SaturatedFat 2.6, Cholesterol 15.9, Sodium 321.1, Carbohydrate 141.7, Fiber 1.9, Sugar 76.3, Protein 24.9

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