Very famous by the name AmbalaPuzha Paal Payasam as it is offered to Lord Guruvayurappan as prasadam on a daily basis in Guruvayoor.
Paal Payasam is a must have in any Kerala Sadhya Menu.
Traditionally,this Payasam is made in huge Bronze Vessels / Vengalai Urulis by boiling the milk and with constant stirring for hours together to bring it to the right texture and consistency . The slow cooking is what imparts the best taste to the Payasam .
There are many recipes,that call for the usage of readymade condensed milk to achieve the color and consistency with minimum effort.
Today's recipe does not use anything else except milk ,sugar and rice ,and yet achieves the perfect color and taste by using the Pressure cooker on slow flame.
Recipe courtesy : Good friends from a Food Group on Social Media (Gayathri Usha , Lakshmi Vasanth & Anusha Srihari)
Preparation Time : Nil
Cooking Time : 35-40 min
Complexity : Simple
Read the Notes and Tips section without fail to get the perfect payasam
Paal Payasam is a must have in any Kerala Sadhya Menu.
Traditionally,this Payasam is made in huge Bronze Vessels / Vengalai Urulis by boiling the milk and with constant stirring for hours together to bring it to the right texture and consistency . The slow cooking is what imparts the best taste to the Payasam .
There are many recipes,that call for the usage of readymade condensed milk to achieve the color and consistency with minimum effort.
Today's recipe does not use anything else except milk ,sugar and rice ,and yet achieves the perfect color and taste by using the Pressure cooker on slow flame.
Recipe courtesy : Good friends from a Food Group on Social Media (Gayathri Usha , Lakshmi Vasanth & Anusha Srihari)
Preparation Time : Nil
Cooking Time : 35-40 min
Complexity : Simple
Read the Notes and Tips section without fail to get the perfect payasam