I still relish that taste. It was broken white rice cooked in milk and sugar. Unlike the kheer or payasam which we prepare at home, there was no green cardamom, vanila or safron was added to it for aroma. Not even ghee, cashew and raisans. It tasted so sweet and mild, that I just loved it. I got a chance to have it few more times later. And then later she never came.
Few days back was Janmastami (Astamirohini). It is Lord Krishna’s birthday. Only 2 things in my mind during this day. One is “uriyadi” and the other is “Paal payasam”. I made paal payasam.
- Full fat or low fat milk – 1000 ml
- Raw broken red rice – 1/2 cup washed several times and drained
- Sugar – 1/2 cup (60 g )
- Boil the milk in a bottom thick pan in a medium to low flame.
- Add the drained, broken red-rice into it. Stir continuously
- Once the rice is 3/4 cooked, add sugar and mix well.
- Allow to simmer in medium flame. Cook till the rice is done.
- Serve warm.
The payasam will have a light pink color. (If you use white rice, the payasam will be in white color)
You can make this for Onam as well. It can be served with boondi or Boli..
For an easy preparation. Cook rice, sugar and 500 ml milk in a cooker in medium to low flame for just 2 whisles. Once the pressure is gone, add rest of milk and boil for another 2-3 minutes.
Prerana Khanwalkar says
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