Pal Payasam and Parupusili – Marriage made in heaven!

 

Pal payasam

If you grew up in South India in a Tamil Brahmin household then you would definitely know that meal planning for any special event always involves this star combination.     I’ve had my fair share of awesome and not so awesome versions of pal payasams and I must confess that I’m a Pal Payasam snob!

I don’t like toasted nuts, too much cardamom or other flavoring agents in my payasam. I honestly think it ruins the taste of it. It cannot be too think nor too runny. I love it when I can taste the creaminess of condensed milk along with cane sugar (which adds a lovely caramel flavor).  This version of payasam takes about 2 to 2.5 hours to make so you’ve got to be a little patient, but it is absolutely worth it!!!!

You just need 3 simple ingredients:

Milk – 4 liters

Sugar – For 1L milk add 1/2 cup cane sugar

Rice – 1.5 tsp for 1 liter of milk.

Saffron- a pinch

  1. Sauté rice in 2 tbsps of ghee and pulse it a few times in a mixer just to break it down a little bit.
  1. Boil 4L milk along with rice in a thick bottom pot under medium high flame. Once milk starts boiling reduce the heat to medium-low and let is simmer till the milk reduces to about 1/4th of its initial volume. Now add add sugar and continue simmering under medium-low flame until it reduces to half its original volume. (It takes about 2 – 2.5 hours depending on whether you have gas stove or induction. But the key thing to keep stirring the mixture every 10-15 minutes just to make sure that the bottom doesn’t burn. Since you are only going to use medium-low heat it should not be an issue but once you add sugar to this mixture definitely stirring helps). Now add saffron and remove from the stove top and serve.

You can find my version of authentic beans parupusili here: https://hotoffthestove.wordpress.com/2013/09/10/beans-parupusili-a-traditional-iyengar-recipe/

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