Akki payasa or pal payasam (rice kheer) recipe2013-05-19
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Akki payasa or pal payasam is a popular south indian dessert made of milk, rice and sugar. It is made on festival days and special occasions.
- Milk - 2 litres
- Raw rice - 2 handfuls
- Sugar - 2 cups
HOW TO MAKE AKKI PAYASA OR PAL PAYASAM Wash and soak rice for half an hour.
Boil the milk in a heavy bottomed pan on a medium flame. Once it comes to boiling point, reduce it to low flame.
Add raw rice and stir the milk.
Boil the milk on a low flame till the rice is fully cooked stirring in between.
Once the rice is cooked, add sugar and stir well.
Boil till the milk is reduced to half its volume. It may take 1 ½ to 2 hours.
The milk colour will change to very light pink. It means the payasa is done.
Remove from the heat. Serve akki payasa warm or chilled
Note : Use fresh and full cream milk for better taste. This recipe is a very tradional way of making payasa as the raw rice is being cooked slowly in boiling milk. It is a little time consuming but the kheer turns out to be very delicious. While boiling the milk alongwith rice, keep stirring the milk every 10 minutes and keep it on a low flame so that the payasa doesn't get burnt. Rice payasa tastes better without any nuts added to it..
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