Pal Payasam (Kheer)

Pal payasam (or kheer, payesh) is made for neivedyam (offering to god) on special occasions. The best taste for pal payasam is when the raw rice is cooked in milk on slow heat in a heavy bottomed vessel (like one called an uruli in Kerala). However, that one is time-consuming, so we generally opt for a quicker version.

Here’s my version that takes the help of the pressure cooker 🙂 Click here for the recipe.
 
 
 
 

 

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~ by skribles on April 15, 2008.

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