Paal Payasam (Indian Pudding)
It is deliberately slow-cooked and involves constant stirring. The mild aroma of the cardamoms are beautifully infused into incredible rice cooked in milk.The smell of the boiling milk adds a divine smell to the kitchen air. At the end of it, I am sure its worth the wait and the silken creamy milk pudding is sure to rekindle the hidden Tamilian taste bud of yours.Slurp!
- 2 tsp long Indian rice (No basmati rice)
- 500 ml whole milk
- 2 cups sugar
- 2-3 cardamon pods
- 8-10 saffron strands
- 10-12 roasted unsalted cashwenuts
Heat the milk in a large cooking vessel and bring it to a boil. Add in the rice. Once boiled lower the flame and cook for 1 hour with constant stirring. Spoon out few rice grains and mash it with curved end of the spoon or finger. The rice should get mashed by this time and thats the right texture we want.
Now add in the sugar and cardamon and cook on a low flame for 15-20min.Garnish with saffron strands and roasted cashewnuts. Serve warm. Enjoy!
Or you can follow this easy method:
Clean a cooking pan and set the lid with gasket and whistle. Clean the rice in running water.Drain the water and keep the rice aside.Pour in the whole milk along with the rice, sugar, cardamon and cook for 10-12 whistles.Switch off the flame and let it cool. Transfer it to a clean vessel. Add saffron strands and roasted cashews. Serve warm.