750mlMilkFull fat, boiled and cooled ahead of prep
1/3cupPowdered Sugarpowder and measure to 1/3 cup, adjust sweetness
2Cardamompeeled and powdered
6Saffron Strands
1TBSPGheeoptional
Instructions
Soak rice for 30 mins
Cook rice with adequate water till done with 3 times water for 4 – 5 whistles
if using an open pan, soak rice for 20 mins and cook in adequate water till done
Add milk and cook this rice further for 5-6 mins till mushy. Now add powdered sugar with cardamom, and saffron strands.
Cook till sugar blends.
Finish with a tsp of ghee if using and serve hot
Notes
Tips to make creamy Paal payasam (without using condensed milk):
Use Full fat milk, boil and cool the milk before using, this way the payasam turns creamy
Always wash the rice well and then soak in cold water for 20-30 mins prior to cooking, this will expand the starch once done
Once the milk is added, turn heat to low, and keep stirring the kheer while it gently simmers. dont mix too much, the payasam will turn mushy and unpalatable
For this kheer, short grained rice is best used
You may use kandsari or brown sugar in place of crystal sugar if needed. I haven't tried it but if you do, please leave a comment, thank you ????