RICE KHEER / PAAL PAYASAM / CHALER PAYESH

Here is a traditional and special treat for Indians. Unakkalari or rose matta or any other non-sticky raw rice can be used for that. I used kalo jeera rice, it has itself a very nice aroma. Flavourful paal payasam will get, only in a traditional way, slow cooked process. All Kerala people are preparing many recipes in this ONAM festival, but paal payasam distincts by itself for its wonderful aroma and delicious taste. It is one of the famous onam recipes, that is prepared and served during Onam Sadhya. This festive sweet is light saffron in colour and tastes divine.

INGREDIENTS:
4 Cups half & half Milk
3/4 Cup raw rice/govindo bhog/kalo jeera rice/basmati
1 Cup Sugar
1 tsp Clarified Butter (ghee)
6 pods Cardamoms (pounded)
1/2 cup Mixed Nuts (cashews, almonds, pistachios)
2 tbsps Raisins
2 drops of Rose water

METHOD:
Wash rice and soak it in water for 30 minutes. Drain all water from it and let it dry for few minutes. Smear rice with 1/2 tsp clarified butter. Keep aside.

Heat 1/2 tsp clarified butter in a frying pan. Fry mixed nuts for 1 minute on low heat. Remove from heat and set aside.

Pour milk in a heavy bottomed sauce pan. Let it boil on medium heat. Once milk boils, add sugar in it. Simmer and stirring frequently till milk reduces to half.

Add rice, pounded cardamom and mixed nuts at this time. Cook on medium low heat. Keep stirring frequently until milk thicken further and rice is soft and cooked. Add raisins and rose water in it. Fold well. Switch off the heat. Keep it covered for another 5 minutes.

Garnish with chopped mixed nuts on the top. Serve cold.

HAPPY ONAM TO ALL!!!

Linking to : Sharan's Onam Sadhya Grand Feast event