Palada Payasam
The kind of payasam that appears at every Sadya and disappears first from the banana leaf. Slow-reduced milk, a touch of sweetness, and the warmth of cardamom — simple in concept, extraordinary in taste.
Ingredientsfor 10 servings
- 2 Ltrs Milk
- 300 g Double Horse Rice Palada Payasam Mix
- 1 tbsp Ghee
- 2 nos Cardamom (Elakka)
- Cashews, to taste
Preparation
Step 1
Boil 2 litres of milk in a wide mouthed thick vessel.
Step 2
Empty the contents of Double Horse Rice palada mix into the boiling milk.
Step 3
Stir intermittently and cook on high heat till the required consistency is reached (25-30 minutes).
Step 4
Add 1 tsp of salt free butter/ghee and remove from fire. Cashew nuts roasted in ghee also can be added. Sprinkle cardamom powder.
Step 5
Palada payasam is now ready to serve.
Tip
The payasam will thicken significantly as it cools. Stop cooking when it is still slightly thinner than your target consistency.
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