Paal Payasam or Easy Milk and Rice Indian Pudding with Bay Leaf Twist - Dimpiee'sKitchen

By foodiva

Ingredients

• 1/4 cup red matta rice
• 1.75 cup water to cook matta rice
• 3 cups milk(skim milk)
• 1 tbsp condensed milk ( optional)
• 6 heaped tbsp sugar
• 1 small bay leaf
• 1 tbsp sliced cashews and dry coconut
• 2 tsp ghee (optional)

Preparation

Step 1

Instructions
Coarsely grind the matta rice in a mixer. Wash and clean it 2-3 times with water,using a strainer from preventing the broken rice to drain out along with water.
Pressure cook the broken rice with 7/4 cups of water on medium heat till 2 whistles. Lower the heat and cook it further for 10 minutes. Turn off the heat and let the pressure cooker cool down.
After the steam has cooled down, add the boiled broken rice into a heavy bottomed pan. Add milk and bring it to a boil on medium heat. Add the bay leaf . Lower the heat and cook stirring frequently until the rice is cooked soft and the milk thickens.
As the milk thickens, add the sugar, condensed milk (if using) and the cardamom powder. Cook for another 5-10 minutes or until sugar is completely blended with the milk.
Remove Ari Paal Payasam from the heat and discard the bay leaf.Transfer Ari Paal Payasam into a serving bowl.
Heat a small pan, add 2 teaspoons of ghee and saute the cashews and slices of dry coconut on low flame, till it turns light brown or golden in color. Add this as garnish to the Ari Paal Payasam.
Serve the Ari Paal Payasam warm or cold.

Instructions