Pal Payasam is a sweet and creamy dessert, normally considered the highlight at the end of every meal and celebration across God’s Own Country. This divine mix of rice, milk and sugar livens up every feast, and its delicate use of exotic ingredients like cardamom, nuts and raisins truly elevates the dish. The recipe below will surely become a regular at your own household.
Chamba raw rice - 1 cup
(Pressure cook it in 500 ml milk + 500 ml water)
Sugar - 4 cups
Saffron - 5-6 strands
Milk - 3 litres
Method of Preparation
Heat a thick bottomed pan (uruli) and pour milk into it. Add the cooked rice, stir well and mix in sugar. Keep on low flame, stirring intermittently till it is reduced to half the initial quantity. Add saffron, mix well and switch off flame.