Raw rice or basmati rice or seeraga samba rice – ½ cup
Ghee – 3 tbsp, divided
Milk – 1 liter
Sugar – 1 cup
Cashews – 1 tbsp
Cardamom powder – a generous pinch
Instructions
Wash and soak the rice in water for half an hour. Later crush the rice using your hands and keep it aside.
Heat a pan or pressure cooker and add a tbsp of ghee. Add the rice and fry until golden brown.
Add a cup of milk and cook or pressure cook until the rice is well cooked. Add the remaining milk and boil until the milk is reduced to half and turns slight brown in color.
Add sugar and mix well. Boil for another few minutes stirring occasionally.
Heat the remaining ghee in a tempering ladle, fry the cashews until golden brown and add to the paayasam.
Finish it off by adding cardamom powder. Serve cold and enjoy!
Notes
1.It takes a very long time around 45 minutes to reduce the milk. So I would suggest using whole milk to reduce your work. 2.Milk will not boil if you add clean marbles (golli gundu) to the milk. 3.Add or reduce sugar according to your own taste. 4.You could also add dates to this recipe which tastes excellent.
Recipe by MyEdibleCravings at http://myediblecravings.com/paal-payasam/