Bombay Style Paal Payasam( Kheer)

Paal Payasam( Kheer)

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Bombay Style Paal Payasam ( Kheer) and  Medhu Vadai

I , learnt this recipe from my mother-in- law. We went together to Bombay for a relatives wedding , it was there I saw this Payasam and when I told my mil ,she then and there shared this recipe. The first thing we came to Chennai, we tried this Payasam in a Pressure Cooker. Wow, it was incredible. My joy knew no bounds. Together we achieved the Peachish Pink colour , a slight tone of caramel, coloured Payasam. Smelt really good. From then I follow only this recipe. My children simply love this Paal Payasam. I love to serve this Payasam with Medhu Vadai. I made it at home today and I’m extremely happy to share this recipe with all of you . A superb payasam with just 3  ingredients.

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Ingredients

Full fat milk – 2 litres( 8 cups)

Basmathi Rice – 2tablespoons(levelled) (soak Basmathi rice for 1/2 an hour in water)

Sugar – 1 and 3/4 cups

Method

Take a, big 6litre capacity pressure cooker. Switch on the stove and keep the pressure cooker. First add milk. When the milk boils sim the stove and add the drained Basmathi rice. Mix well. Put the cooker lid and the weight. Keep the flame on sim and just leave it for 45 minutes. Meanwhile, the cooker will try to hiss. Lift the weight manually and put it back at once. Do not allow the cooker to whistle by putting on high flame, it will splatter and all your kitchen backsplash will get messy. See to it that the flame is in sim.

After 45minutes, switch off the stove. Leave it aside for 20 minutes. Open the cooker. Mix gently. Put the cooker back on the stove, add sugar and mix gently. Allow it to simmer for10 to 15 minutes. Switch off the stove. Serve hot or cold.

Chef’s Tips

1) After adding sugar to the payasam, do not keep on high flame as it will get scorched.

2) Do not add too much rice , the Payasam will become very thick.

3) Leave the Payasam in it’s natural taste, do not add any condensed milk , cardamom powder, nuts or ghee. The taste will change.

 

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