Palpayasam

Palpayasam a photo by {deepapraveen very busy with work..back soon on Flickr.

Easy Palpayasam / Milk and rice pudding (Pressure cooker version).

As any other malayali I am a huge fan of Payasams. My onam nostalgias
are always associated with payasams. Thinking about Palpayasam is
making me homesick again. Unlike other desserts this one has another
speciality. A temple in south India named Ambala puzha Sree Krishana
Temple is so famous for this palayasam as an offering to Lord Krishna.
After Onam I was thinking about preparing a payasam for Mr. P. May be
that was my excuse for preparing this payasam for my taste buds . I
have seen my amma preparing this payasam and was so sure it is going
to eat half of my Friday. So I thought I will go for the easy pressure
cooker version.

(Some pre-cooking preparations)

Boil water in the pressure cooker you are supposed to cook and rinse
well even the lid and weight.

Ingredients and preparation method.

1.Milk , Sugar and Raw rice (yes that read one). Ratio is 4 : 1: 1.

Means if you are using 4 cup milk, use 1 cup raw rice, 1 cup sugar.

Must ingredient. A very clean stainless steel spoon.
Optional ingredients.

1.Cardamom pods 2,3 .
2.Cashew nuts or raisins roasted in gee = few.
3.Condensed milk = ½ cup (if you are using condensed milk reduce the
amount of sugar to ½ cup)
Method.

1.Pressure cook the rice, sugar, crushed cardamom and milk don’t
forget to put that clean spoon.
2.After first whistle reduce the heat to low and let this cook in low
flame for a further 45 mins.(This slow cooking will give the rice that
pure milk taste).
3.Remove from heat and leave this for 10- 15 mins.
4.When it is cooled down remove the lid, remove the spoon  and add
the condensed milk and heat again for few mins. Stir well.
5.Garnish this with roasted raisins.
That is it….done…enjoy
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Banana pudding/ Nenthra pazham payasam.

Banana pudding/ Nenthra pazham payasam. a photo by {deepapraveen very busy with work..back soon on Flickr.

Nenthra pazha payasam/Plantain Dessert

1.Medium sized ripe plantain- 2
2. Ghee or cleared butter- 4 tspn.
3.Crushed Jagerrey or sharkkara- 1/2 cup.
4.Thick coconut milk- 1 Cup.
5. Cashews, raisins and coconut pieces- 1/2 cup.
6.Crushed cardamom pods- 1 or two.


Method:

1. Cut the plantains into one or two pieces and steam till it is soft. I Microwaved them in high for 10mnts.

2. Remove the steams and black layer inside and mash well with your hand.

3.Heat ghee in a pan and fry this banana mixture for 5 mnts. I microwave them for 5 mnts in high uncovered. Stir in-between.

4. Add crushed jagerrey fry for another 10- 15 mnts or microwave for another 15 mnts.

5. Mix half cup of coconut milk with half cup of water and pour to the mixture let this boil in low flame, or microwave for another 2 mnts.

6. Remove from heat and mix this with the remaining thick coconut milk and add crushed cardomom pods. Garnish this with fried nuts,raisins and coconut pieces.


P.S:
You can use milk made if you want.

I was running out of cashew nuts, so I used almonds.

You can add small pieces of fried plantain.

A few drops of vanilla essence will give you a different taste.
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