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1/4 cup - short/medium grained
4 cups - whole
(go for low fat only if absolutely necessary)
3 tbsp - sugar, to taste
A pinch of
1/4 tsp -
1-2 tbsp - nuts
1 tsp -
How to Make Pal Payasam
In a saucepan, heat the ghee. Add the chopped nuts along with raisins. Set aside when raisins get plump and nuts turn reddish brown.
In the same pan, roast the rice for 2-3 minutes in low heat.
Now add the milk. Increase the heat to med-high and let it come to a boil
Give it an occasional stir so that the milk does not stick to the bottom.
Add sugar and give it a stir.
Reduce the heat to medium and cook until the milk has reduced in half.
Keep stirring often.
Wait till the milk has reduced and also the rice has cooked and is soft (not mushy).
This process takes approximately 20-30 minutes.
Add rest of the ingredients - saffron, cardamom and half of the roasted nuts.
Give it a stir until combined and serve garnished with the remaining nuts.
You can serve it hot or cold.
Recipe courtesy: http://chefinyou.com/
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.