cashews and raisins - to garnish. Every Indian state has got its own versionand style of cooking. In traditional method, milkandrice is cooked together for a long time
If you go down that route, you may want to use the white aval instead of the brown one, just so it looks nice in the milk-sugar base and not like ugly brown flakes
Take a pressure cooker add the broken rice,pour the milk & pressure cook till soft. Once cooled open the lid,in low flame boil the mixture till its semi thick & the colour of the milk has changed to light yellow
Cooked in milkand flavored with cardamom,this is simple but divine in taste. I think everywhere in India you can see something sweet withpoha/rice flakes
In a big cooker add rice ,water ,sugar andmilk. So easy and tasty milkpayasam is ready to serve. If u want to get that exact smell and taste of temple payasam u can add one fresh krishana thusli leaf (basil )and some chethi poo
Let the milk heat and then come to a boil, simmer now and let the milk thicken. ( NOTE ~ DO NOT ADD THE JAGGERY whether powder or liquid when the milkpudding is on the fire or without switching off the burner
Now add the milk,washed raw riceand sugar to the cooker and allow the milk to boil. This step ensures that the cooker is clean and does not allow milk to curdle
If you feel that it’s too thick add little more milkand mix it well. Drop a steel small plate or spoon in your cooker to ensure that milk does not spill
As I was discussing this with my mom, she remembered a similar sweet preparation that was made by one of my neighbors, it was made with just jaggery andrice -- no milk is added
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