This recipe marks my 100th blog post, its been three years since I started this blog. Three years and just 100 posts, sounds nothing right? I know. I'm not claiming of accomplishing something great but yes I'm really happy that I could keep this blog alive. My son was around one year when I started this blog and I thought this is something that can keep myself engaged and lively since I stopped working from quite sometime. This blog was born because of my friend Shifali. When she gave me the idea of blogging I knew nothing from how to start the blog to how to keep it alive. I started posting couple of recipes whenever I find time but I was not in touch with anybody in blogger's world since I didn't knew how it works or I didn't even knew things like reaching out to other blogger's profile or commenting on other's recipe or giving any kind of publicity to this blog that can generate traffic or rather I didn't even give it a thought that way and I was happy in 'my own world' putting up some recipes and pictures and writing my experience behind some of the recipes.
Days passed by and I totally forgot 'my blogger baby' from the time I was expecting my younger cutie as I was too busy taking care of my son who was still a baby then and I was fully involved with my sweet little family. I'm really thankful to one of the wonderful cookys group 'fc' in Facebook where I started posting my recipes a year back. When things started picking up and many among the group started appreciating the recipes tats when I remembered my poor little blogger soul which I ignored. I slowly started posting recipes in my blog and many thanks to all those wonderful readers, blogger friends and followers who took sometime to stop by my little space and leave some valuable comments.
A 'Thank you' cannot really convey my happiness when I read each and every comment at my space. Still I thank you all from the bottom of my heart for all your kindness and support. I do not know many of you in person, I haven't seen your face, I don't know your family but each one of you stay close to my heart. I'm not bluffing but I feel there is something that keeps me connected with each one of you. I love to read many of your write ups, I admire most of your recipes, I like the way most of you present your dishes, I envy those wonderful bakers and their decorative Icing and yes many more in the list. But sometimes I do not get enough time to come and appreciate on all your wonderful recipes and much appreciated dishes. As many of you even I get busy with my kids and daily chores and there are days I do not even touch the computer. So let me take this opportunity to thank those wonderful fellow blogger friends and followers - I love you all, you guys are the best. Take care guys, Happy Cooking and Happy Blogging :)
I'm sharing this delicious Paal Payasam/Rice Kheer as my 100th recipe. Enjoy!!!!!
Paal Payasam as we call it in Kerala is one of the simplest Payasam/Kheer that can be made in very less time. The pressure cooker preparation makes it more easier and kids just enjoy this lip smacking dessert. My son sometimes have this craving for payasam's and I prefer making
'Neypayasam' since I feel for kids ghee and jaggery is better and healthier option over sugary payasam. My son sometimes comes up saying 'I want White Payasam' and then this is what the quickest one I make. So guys here is my way of making ezee Paal Payasam.
Ingredients:-
- Basmathi Rice/Raw rice - 1/2 cup
- Water - 2 cups
- Milk - 2 cups
- Evaporated milk - 1 tin(I used Nestle carnation milk - not condensed milk)
- Sugar - 1 1/4 cup(or more if desired)
- Rasins and cashews a handful(optional)
- Cardamom pods(or cardamom powder) - 4
- Slivered almonds - 1/4 cup
- Ghee/Clarified butter - 2 tbsp
Preparation Method:-
- Wash the rice well two tothree times, drain the water completely and set aside.
- Heat up a pressure cooker, keep in temp in medium heat. Pour ghee, saute cashews and raisins till cashews are golden brown and raisins pop up. Take out and set aside.
- Add rice to the same ghee and saute for a minute or two so that rice absorbs the aroma of ghee.
- Pour water to the cooker and stir well till the bottom of the pan. Cover and pressure cook for two to three whistles and switch off the stove. Let it cool completely.
- Open the pressure cooker, pour the milk and stir well till the bottom of the pan and switch on the stove. Bring the milk n rice to boiling and let it cook for five minutes. Keep stirring in between so that rice do not stick to the bottom of the pan.
- Add sugar and stir well again and let it boil for another five minutes. Now pour the carnation milk and let it cook for another ten minutes in low-medium heat till the rice absorbs the sugary taste and the payasam turns creamy
- Crush the cardamom pods well in a mortar and add it to the payasam along with the cardamom skin and stir well(I do not like to throw the cardamom skin since I love the fragrance of it when I get to chew it in the kheer ;) you can just add powdered cardamom if you do not like the skin)
- Switch off the stove and add roasted cashews and raisins. Serve warm or chilled topped with slivered almonds.
Note:-
- You can use a tin of condensed milk instead of carnation milk, make sure to reduce the amount of sugar then.
- If you do not have carnation milk or condensed milk add two more cups of milk and let it boil in low-medium heat for another five-ten more minutes stirring in between.
- You can add only roasted cashews and raisins or only slivered almonds or pistachios instead of adding both. I like to add slivered almonds a lot that gives crunchy bites in the payasam.
Check Out More Payasam/Kheer Recipes Here
