Paal payasam recipe for a celebration! yes, right my first cookbook of 32 kootu varieties has been published in the most famous Tamil magazine, Mangayar Malar of Kalki Group. It is a separate supplementary book that covers all my recipes and you can get the book in all shops from August 1 – 15 edition. This milk kheer recipe is the simplest and a classic dessert that is made with only 4 ingredients. The speciality of this kheer is no cashews, raisins or cardamom is needed, it tastes so divine and creamy with milk alone. Do try it for today’s varamahalakshmi vrat, serve as a prasad….
Checkout my other recipes for Varamahalakshmi vrat
1. For easy cooking of rice, after frying it can be grinded in a mixer coarsely. In this version no need of mashing the rice.
2. If you have cooked basmati rice in hand, you can use that too.
3. Don’t add rice more than mentioned, else it becomes paal pongal.
4. Also don’t burn the rice when frying otherwise the whole taste gets spoiled.
5. Use a heavy bottomed pan / pressure cooker only, greased with ghee to avoid burnt bottom.
6. A small spoon / plate can be placed at the bottom of the pan / cooker to avoid scorched bottom. It also helps the milk from over boiling and splashing.
7. Do the whole process in low flame and don’t forget to stir it in the middle for this milk kheer recipe.
8. Ensure that the rice is cooked well and add sugar only after the rice is cooked.
9. No raisins, cashews, almonds is needed for taste and garnishing for this paal payasam recipe.
10. If preferred cardamom powder, nutmeg powder or saffron can be added for more flavour.