Paal Payasam

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Paal Payasam - In southern parts of India, kheer is called Payasam. It is one of the traditional dish made & served as prasad on almost every special occasions. Payasam is made in many variations. This Pal Payasam is mainly made using rice, mishri & milk.

Ingredients:
- 1/4th cup rice
- 1 and 1/2 litre milk
- 1 and 1/4th cup rock candy sugar
- dryfruits (10-15 almonds, cashews, pistachios each and handful of raisins)

Method:
1. Soak all the dryfruits 4-5 hours in water.

2. Wash and soak the rice for 15-20 minutes.

3. Take a heavy bottom pan, heat it on a medium flame. 

4. Once the milk starts to boil add the soaked rice and mix it gently.

5. Do stir the milk regularly when it is boiling in order to prevent the milk from sticking at the bottom of the pan.

6. Continue to simmer the milk by stirring it regularly till the rice is cooked completely.

7. You can also mash the rice a little bit.

8. Once the rice is completely cooked and the milk has reduced add rock candy sugar/mishri and mix till the sugar dissolves completely in the milk.

9. Cook the Payasam till you find the milk has reduced nicely and the Payasam has thickened.

10. Add soaked and chopped dryfruits, raisins and switch off the flame. 
(Once the Payasam cools down it will thicken more so decide and adjust the consistency as per your convenience)

11. Allow the Payasam to cool down a bit (for at least one hour) and serve it warm or you can refrigerate and serve it chilled.

Note: 
- you can also add few saffron strands and a pinch of cardamom powder if you want to.

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