Recipe #45 HAPPY ONAM!!!

Hi All, Thanks for liking and watching our cooking channel videos. Here is the second dish in the Onam special series. As I already shared a mythological origin of the festival of Onam with my last recipe, today I will share a folklore with another version for Onam that does not include Mahabali. So here it how it goes…. Vishnu took the avatar of Parashurama- ”Ram with an axe” in the period of King Kaartavirya. This king had oppressed his subjects and one day the king took away the calf of Parashurama from his home when his mother was alone. Prashuram got angry and called the king to war and defeated him with his axe. He threw this axe into the sea where the sea retreated and created the land of “Kerala”. So Onam is celebrated as the new year to mark the making of Kerala by lord Vishnu according to scriptures that dates back to 2nd century B.C.
Such rich is the history to the festivals and food we follow and have these days. I will share as much as I come across with my recipes with you. So today’s Onam special dish is the authentic Paal payasam. There is not an Indian household that does not have this famous dessert for one occasion or the other. There are different ways and ingredients they follow to make this across the country and in other South East Asian nations. I have already shared a version of this payasam that is kept overnight and becomes pink due to the resting hours. Today for Onam I am sharing a simpler and faster version that you can do for the sadhya.
This Payasam is made with rice, milk, sugar and cardamom and take an hour for the process. But the ingredients and steps are just simple. The long cooking time is the process where the milk takes the creamy texture and taste that marks the highlight of this dish. This combined with the sweetness of sugar and essence and aroma of cardamom adds to the richness that gives a mind blowing taste. This simple traditional dessert recipe will make any occasion special.

Payasam is had just like that or the traditional method of having it on a banana leaf with a pappad makes it even tastier if that is possible. You can use any rice to make this but I have used the Basmati rice for that slight sweetness and taste it adds to the dish. The garnishing is totally optional and the thickness can be altered as per you choice by allowing it to boil more for more thickness. Enjoy this simple and authentic recipe of Paal payasam which is a labor of time and love ….
#OnamSadhyaSpecialRecipe #Payasam #PaalPayasam #MilkPayasam

Ingredients

Milk - 4 cups (1 litre)
White sugar (refined) - 1 cup (220gm)
Any rice (Raw) - 1/4 cup (45gm)
Ghee - 1 tsp
Cardamom - 3

Optional – For Garnishing
Ghee - 1 Tbsp
Cashews - 8-10

Instructions:
1. Take 5 litre pressure cooker and add all the ingredients together and mix.
2. Keep on low flame, close the cooker with lid and put weight.
3. Leave for 30 mins. Whistle may come or in some cases may not come as per cooker.
4. After 30mins switch off the stove.
5. Allow to rest for 45 mins and don’t disturb the cooker.
6. After 45 mins, open the cooker and stir.
7. Yummy delicious payasam is ready to serve for any occasion and a quick easy sweet.
8. You can garnish with ghee and cashew nuts(optional).

Tips:
• Big cooker is advisable to avoid the overflowing of milk.
• If whistle comes in between the 30 mins of cooking time there is no need to panic. If there is any milk coming out please ensure not to disturb the cooker.
• If you not disturb the cooker more than 45 minutes of the resting time the payasam taste will be rich and colour changes to pink nicely.
• Use full fat milk for best results and a traditional taste.
• If you use brown sugar the payasam colour will be brown but taste will not change.
• Use Basmati rice for a nice aroma and taste.
• You can garnish with ghee fried cashews (optional).

Onam Recipe:
Ep#44 Unniappam: [ Ссылка ]
Ep#46 Aviyal: [ Ссылка ]
Ep#47 Mambazha Pulissery: [ Ссылка ]
Ep#48 Olan: [ Ссылка ]
Ep#49 Kalan: [ Ссылка ]

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