Paal Payasam - Everyone Loves It
Slow-cooked until the milk reduces and turns a gentle pink, this payasam is pure comfort in a bowl. Every Kerala celebration ends with a payasam like this — rich, sweet, and fragrant with cardamom.
Ingredientsfor 5 servings
- Milk : 1 litre
- Ada : ½ cup
- Ghee : 1 tsp
- Semiya : ½ cup
- Sugar, to taste
- Cashew nut dried grape : 2 tsp
Preparation
Step 1
Heat the milk and when it gets boiled stir continuously until its quantity gets reduced.
Step 2
Add the sugar, ada and semiya to it and stir continuously until it gets cooked.
Step 3
Then off flame and set aside.
Step 4
Heat a pan add ghee to it and when it boils add the nuts and grape to it and stir for 5 minutes or until it gets brown.
Step 5
Then pour the nuts to the batter and give it a good stir.
Step 6
Keep in refrigerator and serve chilled.
Tip
Never rush the milk reduction by increasing the heat. Scorched milk adds a bitter undertone that ruins the entire payasam.
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