Pal payasam recipe with condensed milk

Pal payasam recipe with condensed milk

Grain payasam also referred to as paal payasam or milk kheer is made from milk and basmati grain as primary ingredients. Slow cooking the grain together with milk and sugar for around one hour may be the traditional method of making the payasam. I had been desperate in making use of the condensed milk, that we had relaxing in my fridge. adding condensed milk gave a tasty, thick consistency payasam rapidly.

Payasam would be the first dish i start making on festival days. A great warm cup of payasam in the finish from the meal is an ideal method to finish South Indian Lunch.

Today is my hubby's birthday and that i prepared this wealthy grain payasam for him. i additionally made vegetable pulao, that we will share soon.

Serve this payasam warm or chill, they're just awesome. do not get over excited and add raisins,badam etc. this payasam ought to be devoured simply such as this.

Serves - 8
Cooking - 45 - an hour

Ingredients:
  • Basmati Grain - 1/4 cup (45 gms)
  • Sugar - 3/4 cup (175 gms)
  • Milk - 1 and 1/2 litres
  • Condensed Milk - 100 ml.
  • Ghee - 1/4 teaspoon
  • Cashews - 5
  1. Appraise the basmati grain and set the grain inside your chutney jar of the mixer or mixer. just pulse for three or four seconds / occasions, up until the grain will get damaged. (or) wash and soak grain in water till it turns white-colored(30mins - 1 hr). drain water from grain. now crush the grain with only both hands. it's very easy, because the grain will get damaged because off soaking.
  • Heat a sizable and wide bottomed pressure oven, add some damaged grain and 1 litre of milk into it. keep stirring, up until the milk boils. adding sugar. Dissolve the sugar well by continuing to keep on stirring. Add some condensed milk and stir well. close pressure oven using its lid and set around the weight. allow it to prepare on high flame as much as 1 whistle(just 1 whistle, only that). turn off the flame, when the steam releases open pressure oven and set around the flame back.
  • Allow the flame be medium, add the remainder of milk and stir well. Allow the payasam simmer in medium flame on view pressure oven for around 30-40 minutes up until the grain is cooked well. make sure to stir among, else the grain stays with the underside.
  • Heat a little tadka pan, add ghee and roast the cashews inside it. add some roasted cashews towards the payasam.
    • Notes:
    • You are able to skip condensed milk and increase the sugar and milk towards the payasam with respect to the sweetness and thickness you want.
    • Use always raw grain or basmati grain, because it will get cooked fast.
    • If you wish to double the amount quantity, grain, sugar and milk ratio ought to be 1:3:8. for 1 cup of grain(200 gms), use 3 cup's of sugar and eight cup's of milk and 400 ml of condensed milk.
    • I made use of my 5 ltrs pressure oven. Make use of a big pressure oven, giving enough room, for that grain to plump and obtain cooked.

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    the quantity(ratio) you bending for kheer is much more than double. am very confused.I must make kheer for supper party. plz assist me. I loved calculating in grams than cups. pleaseeeeeeeeeeee reply

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