Paal Payasam

How can any function be complete without a sweet dish / dessert?

Paal payasam is the dish made most commonly in every household in South India (as rice is the staple here.)

It is different from the Kheer available in North India. Kheer is also made with rice, milk and sugar, but the quantity of rice used is much higher thus making it almost 'custardy'.  Payasam is more dilute, 'flowy'.

We use a special type of rice - kaikuthu ari. But this payasam can be made with any variety of rice, basmati included. I have used broken brown rice (kanji / podi ari) here. Adding brown rice, gives the payasam a different hue and not white.

The most famous Paal Payasam is made in Ambalapuzha, a temple in Alappuzha dedicated to Lord Krishna. 

(image source: google images)

(Tanjore painting by God's in Gold)

The following is a video (as shown on Amritha TV) of the process involved in making it.

If you know malayalam, please watch it or else read on.

They make nearly 42 liters of Payasam everyday!!

The preparation for the payasam starts at 7 am with the measuring of milk. For 4 liters of water, 1 liter of milk is added. After boiling this mixture in a 'varpu' till 11 am over the traditional wood fire, a variety of rice indigenous to Kerala is added and cooked for 45 minutes. 

Before the sugar is brought to the kitchen the cook calls out - VASUDEVA (must watch this part!!) and by 12-12.30 pm the payasam is finished.

Minimum time taken : 5 hours!

When the Payasam is being taken to the Lord, 'krishna parindu' (Eagles with white head?) fly over the temple. 

Even though people have taken the cooks from the temple, even the stove from the temple to different locations, they have not been able to replicate the delicate flavor of this milky dessert. 

Must be because it was not made for Ambalapuzha Unni Kannan!

Even though the following recipe is a modern version of this recipe, and the writer is aware that the taste of unnikanna's payasam cannot be replicated, she writes down this recipe with utmost love for the Lord.

May the Lord be with you while you make this payasam and please don't forget to present the same to HIM before you taste it yourself!

Who knows? HE just might bless you with a payasam on par with the temple's!

Important Points:

1. Make Payasam in a thick bottomed vessel.
2. Keep the flame low especially when you move away from the vessel.
3. Stir often.
4. Do not hurry the process.
5. Be alert, as the milk can stick to the bottom of the vessel and burn.
6. If you want to give your payasam a light brown color and a smoky flavor, caramalise some sugar and add the golden dark brown liquid to the prepared payasam. 

Ingredients:

Milk - 1 liter, 1000 ml (full fat milk, preferred)

Sweetened condensed milk (Nestle Milkmaid / Amul MithaiMate) - 200 ml

Sugar - 3 tbsp

Rice - 1/4 cup

Saffron - 1 pinch

Almonds / cashews / raisins - 2 tbsp

Ghee - 1 tbsp (optional)

Cardamom powder - 1/2 tsp (optional)

Method:

Take a heavy bottomed vessel and pour in 1/2 liter (500 ml) of milk.
Once it boils, add in the washed rice.
Reduce flame.
Stir every now and then and scrap the sides of the vessel to move the malai back into the payasam.
By the time the milk reduces to almost 1/3rd the original quantity, the rice must have cooked.
Now add in the rest of the milk and bring to a boil.
Add the saffron, condensed milk and sugar.
Mix well.
Boil milk again and simmer for 10 minutes on a very low flame.
Keep stirring.
Add the chopped almonds or fry the cashew in ghee till golden and add to the payasam.
Add in the powdered cardamom, if using and mix well.
Serve hot, warm or chilled.