Rice Payasam Recipe
Paal payasam formula is a well known dessert, arranged amid festival season in India.
Essentially, rice payasam is a rice pudding arranged by milk, boiling rice, and sugar to make a thick pudding consistency. What’s more, it is finished and seasoned with cardamom, almonds and cashews and the preparation is fundamentally the same as sheer khurma and vermicelli kheer. Ordinarily, kheer is filled in as dessert after the first-class dinner amid the festivals, sanctuaries and any promising event.
Additionally, in south Indian dinner, rice kheer is served after the sambar and rasam has been served or just before the curd rice. Be that as it may, in Udupi or Mangalore locale rice payasam is even served first before starting the supper. Maybe, the method of reasoning behind this thought is to begin with a sweet note or just to offer insight to state what is coming after the dinner. Maybe my speculation here can be absolutely off-base.
Ingredients
- 1 tsp Clarified butter / ghee
- 10 half chopped cashews
- 1/4 cup Raw rice
- 11/2 litre Full cream milk
- 1/2 cup Sugar
- 1/2 tsp Cardamom powder
Instructions
- Primarily, in a thick substantial bottomed pan/non stick pan include 1 tsp of ghee and meal cashews.
- Broil cashews to somewhat brilliant dark colored in shading. keep aside.
- At that point include raw rice. Also, broil them for a moment on medium fire.
- Besides, include1 half litter of full cream milk and give a blend.
- At that point get to a bubble. Continue blending in the middle of and simmer for 30 minutes. presently you can see the rice grains are cooked totally and milk has diminished to half.
- What's more, include half measure of sugar and give a decent blend. modify the sugar as indicated by your taste.
- Simmer for 3 minutes with the goal that sugar gets liquefied totally and thickens.
- Besides include powdered cardamom powder. Likewise include broiled cashews and give a decent blend.
- At long last serve rice payasam hot or chilled.
