Saturday, September 14, 2013

Ambalapuzha Palpayasam (Rice Kheer)

     Ambalapuzha Palpayasam, the king of all payasams. The best thing is its simplicity, just three ingredients: Rice, Milk and Sugar. We can make this in home in a simpler way. Here I added Cashew and Raisins because I like it. It is not necessary. The exact taste, texture and the pinkish color of the Payasam comes from thickening of the Milk. There is absolutely no added flavors like cardamom. If you prefer you can add.

  • Rose Matta Rice (Payasam Rice) : 1/2 cup
  • Sugar : 1 1/2 cup
  • Milk : 4 cups
  • Cashews : 50 gms
  • Raisins : 50 gms
  • Pure Ghee : 2 Tbsp
Cooking Method :
    Wash the rice and add into a pressure cooker with milk and sugar. Cook for one whistle and lower the flame and cook for another 15 minutes. Open the lid only after all the steam escapes. Fry cashews and raisins in the ghee and add into the payasam. Allow to rest the payasam for sometime in the same vessel. Delicious Palpayasam  now ready to serve, Enjoy....