Paal Payasam - Rice cooked low and slow in milk. Thick, rich and creamier. A sweet for any Indian occasions.
Meanwhile, bring the remaining milk to a boil.
Transfer this to a kadai or a deep bottomed pan. Add cardamom powder and 1/2 cup of milk. Simmer it, constantly stirring it for about 15 mins. As and when it thickens, keep adding the remaining quantity milk
Then add the sugar. It will liquify and keep it on the stove for some more time until it becomes thick and creamy.
Heat another pan; add ghee and roast the cashews until they become golden brown. Garnish it with the cashews and serve it cold or warm.
Make sure the rice is cooked well and mushy. Add more water than you would for making rice and keep for extra 3-4 whistles. If the rice is not cooked properly, as soon as you add it in the milk, the grains separate and it will not amalgamate with the milk. The texture will be compromised. It is also important to keep the cooked rice without drying. Try to keep it warm and closed. Otherwise before adding it to the milk, take 2-3 Tbsp from the hot milk, liquefy the rice a little and then add it. We prefer a slightly thick payasam. So this amount of milk will yield a thick consistency If you want a thinner consistency
Adjust the sugar amount according to your taste preference. It gets thickened as it cools.
So take it off the stove depending on how much thick or thin consistency you need.
Paal Payasam | Indian Rice Pudding https://www.themagicsaucepan.com/desserts/payasam/paal-payasam