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    Paal Payasam With Rice and Chana Dal Recipe

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    Shammini Rajeswari
    This recipe is for Paal Payasam, a traditional Indian sweet kheer made with basmati rice, chana dal, milk, sugar, and flavored with cardamom. To make it, soak the chana dal and rice, then pressure cook them in milk until soft. Add the remaining milk and sugar and simmer until thickened. Fry cashews and raisins separately, then mix into the kheer along with cardamom before serving. Optional additions include saffron or using pulsed rice to reduce cooking time.

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    Paal Payasam With Rice and Chana Dal Recipe

    Uploaded by

    Shammini Rajeswari
    27 views1 page
    This recipe is for Paal Payasam, a traditional Indian sweet kheer made with basmati rice, chana dal, milk, sugar, and flavored with cardamom. To make it, soak the chana dal and rice, then pressure cook them in milk until soft. Add the remaining milk and sugar and simmer until thickened. Fry cashews and raisins separately, then mix into the kheer along with cardamom before serving. Optional additions include saffron or using pulsed rice to reduce cooking time.

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    how to do paal payasam with rice and chana dal

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    This recipe is for Paal Payasam, a traditional Indian sweet kheer made with basmati rice, chana dal, milk, sugar, and flavored with cardamom. To make it, soak the chana dal and rice, then pressure cook them in milk until soft. Add the remaining milk and sugar and simmer until thickened. Fry cashews and raisins separately, then mix into the kheer along with cardamom before serving. Optional additions include saffron or using pulsed rice to reduce cooking time.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    27 views1 page

    Paal Payasam With Rice and Chana Dal Recipe

    Uploaded by

    Shammini Rajeswari
    This recipe is for Paal Payasam, a traditional Indian sweet kheer made with basmati rice, chana dal, milk, sugar, and flavored with cardamom. To make it, soak the chana dal and rice, then pressure cook them in milk until soft. Add the remaining milk and sugar and simmer until thickened. Fry cashews and raisins separately, then mix into the kheer along with cardamom before serving. Optional additions include saffron or using pulsed rice to reduce cooking time.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    Paal Payasam with Rice and Chana dal Recipe:

    Serves 3-4
    Prep time:10 mins | Cooking time: 30-40 mins | Total time: up to 1 hr + soaking time
    Cuisine: Karnataka - India | Category: Kheer - Sweets

    Ingredients:
    1/4 cup Basmati Rice
    1/4 cup Chana dal(optional)
    1 litre thick whole cream Milk
    1/2 cup Sugar, approx.
    1/2 tsp Cardamom powder
    8-10 Cashew nuts, slit
    2 tbsp. Raisins(optional)
    1 tbsp. Ghee

    Method:
    Wash and soak chana dal for half an hour. You can avoid chana dal in the recipe.
    Clean the basmati rice and keep it ready. You can either pulse it slightly or use the
    whole basmati rice as it is.
    Heat 1 tsp ghee in a cooker or thick deep pan and dry roast basmati rice slightly until
    the moisture evaporates and add chana dal and 1.5 cups of milk roughly and pressure
    cook for 2 whistles. If you are cooking directly in the pan, it takes quite longer but
    you need to add more milk for cooking it.
    Once the pressure drops you can add remaining 3- 3.5 cups milk and sugar and let it
    boil on low flame for 12-15 mins. The kheer thickens slowly and it also would
    become thick as it sits, so make sure you switch it off accordingly.
    Meanwhile heat remaining 2 tsp ghee in a pan and add cashew nuts and fry them until
    they turn golden color and remove them and keep aside. Add Raisins and fry until
    they bulge and remove them as well.
    Just before removing it from stove add cardamom powder and fried cashew nuts and
    raisins and mix well.
    Notes:
    Chana dal is optional in the recipe, but it adds nice bite to the payasam. Give it a try
    with chana dal its nice.
    You can even add saffron strands soaked in milk to the kheer at the end which will
    give a nice saffron color to the kheer.
    The addition of nuts and raisins is again optional, but for me any kheer is incomplete
    with out nuts.
    If you are short of time you can pulse basmati rice in mixer so that it can be cooked
    faster. If you have rice rava you can even use it.
    Basmati rice adds a nice flavour to the kheer, hence I suggest to use basmati rice for
    this kheer. But you can use any rice variety also.

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