Guruvayoor paal paayasam

It is said that 800 lit of milk with a special kind of rice are cooked over coconut husk fire in a big urli , inside the temple premises  everyday. The taste and richness is unmatchable, yet  one can get some kind of authentic taste if it is cooked with the divine spirit. Pal payasam (paal payasam) aka rice milk pudding is a very classic Kerala dessert prepared during celebrations and festival seasons.  Also paal payasam is a must needed dish in onasadhya / Kerala feast.

Serves 5-6
Ingredients
Raw rice    --1/4 kg rice
Whole Milk ----4 litrs
Jaggery/ sugar ----1/4 kg or 1 cup.
Saffron strands
Cardamom powder ¼ spoon.
Broken Cashewnuts / raisins ---1/4 cup
Ghee  --2 tbsp

Method

1)  1 wash the rice well . add ghee in a big urli [kerala bronze vessaal]  and roast the rice in it till it turns a light brown .pour 2 litrs of milk and let it cook on a slow fire .

2)  firewood cooking is the best, but ofcourse it is gas now.

3)  Add some saffron diluted in milk to it and cardmom powder

4)  . Place a small steel cup in the payasam cooking , upside down, so that the milk will never spill over.

5)  After an hour , pour the other 2 lits of milk.

6)  After 1hour, the payasam will thicken, and the kheer will take  on a beautiful cream tinge .

7)  Switch of the payasam and in some ghee fry some cashew nuts, raisins . and add ito it.

Sprinkle some saffron on top. 

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About Chef Ramaa shanker

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