Paal Paayasam using cooker - A simple hassle free cooking yet no compromise on the taste, colour and thickness. You can just keep the cooker on low flame and take care of the other works. You don't need to stand in-front the stove and keep on stirring the milk that we do for the conventional paal payasam. Without adding any additional ingredients like milk-maid or saffron, you will automatically get the right colour and consistency in this way cooking.
But needless to say, we need to cook for about 1 hour to get the right taste, colour and consistency.
1. Cook for about first 20 mins with milk & rice without adding sugar. The rice will be cooked completely. If we add sugar, then the rice will not be cooked completely.
2. Add the sugar now and cook for about another 20 mins. Now, you will get a paal paayasam with the right consistency and colour.
My SIL used to make the Paal Paaysasm using cooker and i got inspired of this way of cooking. I am dedicating this post to her - She is no more now.
| Preparation time | 5 mins |
| Cooking Time | 45 mins |
| Servings | 5 |
| Recipe Category | Payasam |
| Recipe Cuisine | South Indian |
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| Paal Paayasam (Milk Kheer) using Cooker |
Ingredients :
| Milk | 1.5 Litres |
| Rice | 2 Tablespoon |
| Sugar | 1 Cup |
| Elachi powder | 1 teaspoon |
| Cashew | 10 |
| Ghee | For frying |
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| Paal Paayasam (Milk Kheer) using Cooker |
Method:
- Take a cooker and add ghee. Add rice and saute the rice for couple of minutes.
- Then, add milk and stir well. Wait till the milk start to boil. Cover the cooker, also put the cooker whistle and allow the mixture to cook for about 20 mins in a low flame.
- Switch off the flame after 20 mins. Don't bother if you don't get a whistle. Wait for approximately 10 mins for the steam to go off and then open the cooker.
- Switch on the flame again. Add the sugar and stir well. Wait till the milk start to boil(again)
- Now, close the cooker and also put the whistle. Cook for another 20 mins in a low flame
- Switch off the flame after 20 mins and wait till the steam goes off (approx 10 mins)
- Open the cooker, add Elachi and mix well.
- Also fry the cashews in the ghee and add the same with the Milk Kheer
- The Paal Paayasam (Milk Kheer) is ready to serve. I am sure, everyone is going to ask you "How did you make it "? after tasting the kheer :-)
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| Paal Paayasam (Milk Kheer) using Cooker |
Few Tips :
On the thickness : If you feel that you are still not getting the right thickness, then i would recommend you to increase the cooking time by 5 minutes in each cycle. (Total 10 mins)
On the colour : As i mentioned, i did not add any extra ingredient, till i got the light pink colour. So, no secrets here.
On the quantity : Just use the right amount of rice with the right amount of milk. Adding too much rice make your kheer like "Milk Rice" and adding too much Milk make your Kheer very watery. Try my measurement and let me know your comments.