Palpayasam/Kheer

Sometime last year, my cousin sent me this blog that was written in a language that I could so relate to, about dishes that I grew up eating. Since then, I have always read that blog before I made anything. Just to be sure. And her recipes are spot on! I made palpayasam today and I followed her shortcut method. Simply brilliant! I will post my measurements and also the link for the original blog.

Milk - 3 cups. I used 2%, Full cream is better though!
Sugar: 1/4 Cup. You can add more if you like it more sweet.
Rice: 1 tablespoon. I used sona masuri. It will be great to use kerala payasam rice.
A table spoon. Yes, just the spoon.

You need a pressure cooker. And one that is big enough to hold the milk and rice.

Now you have to clean the cooker in boiling water. Straight off the kettle. Clean the whistle and the tablespoon also.

Now, pour the milk into the clean cooker. Add the sugar. Boil them.
Once the milk has boiled, stir in the washed rice.
Now cover the cooker, with the whistle.
Cook this in a low/medium flame for about 30 minutes.
Bingo! Great payasam with minimal effort ;)

Ammupatti's link: http://bhagavathy.blogspot.com/2007/07/recipe-palpayasam.html

Semiya Payasam

This is a payasam that everyone loves in my family and I love making. Growing up, I remember, my Mom made this very frequently. She loved it and she would almost always serve it cold. :-) So here goes the recipe- Very easy to prepare.

Milk: 2 Cups [Preferably Full Cream]
Water: 1/3 cup
Vermicelli : 2-3 tablespoons
Ghee/Clarified Butter: 2 Tablespoons
Sugar: 1/4 cup
Raisins/Almonds/Cashew: 1-2 Tablespoons

-Get hold of a heavy bottomed pan. If you can't, use the base of a pressure cooker.
-Pour in the water first and then the milk. Boil well.
-While the milk boils, heat half the ghee and fry the vermicelli until brown and fragrant.
-Once the milk has simmered for about 10 mins, add the vermicelli and cook for 10-15 mins.
-Once cooked, add the sugar. This releases some water. So boil away for another 10 mins.
-Now, fry the cashew and raisin in ghee and add to the payasam.
-The payasam should be creamy and medium-thick.

Notes:
- Adding the water first will minimize the quantity of milk that sticks to the bottom. Easier to clean!
- Do not add sugar until the vermicelli is cooked. Sugar hinders cooking.
-If your payasam is watery, dont worry. Give it an hour off the flame. It should thicken up.