As many of you might know, this is a very popular dish. Usually it is an important item of a festival menu. Easy to make this, but may be a bit time consuming. But it doesn't require you be around all the time, provided you have a big and thick bottomed pan to cook it. It might take about half an hour for the whole process.
Usually they use Basmati rice for this, but I use Jeerige saNNa (Jeera rice), which is very small in size and has the same flavour as Basmati.
Ingredients:
Jeera rice 1 fistful
Thick milk 1 1/2 litre
Sugar 2-3 tablespoons
Saffron About 10 strands
Almond slivered and roasted 2 tablespoons
Pure ghee 1 teaspoon
Procedure:
Soak saffron in about a tablespoon of hot milk.
Wash rice. Take milk in a large thick bottomed pan (to prevent milk from overflowing while boiling), When it starts boiling, add rice. Cook on a slow flame.
During the process, keep scraping out the cream that gets collected around the vessel, and put it back to the contents. Cook till the contents reduce to 1/3 the volume, stirring in between taking care that it does not get burnt at the bottom. Add sugar. I add very less sugar, i.e about 2 tablespoons. Cook for one more minute. Add ghee. Add in the soaked saffron along with the milk and mix well. Transfer the contents to a bowl. Garnish with almond pieces. If you like you can add cashew nuts and raisins also.
You can make changes as per your convenience. To reduce the cooking time, you pressure cook the rice in milk, and add 1/3 of a tin of condensed milk and boil it. Here you need not add sugar. Or, after pressure cooking you can add milk powder and boil it. Here you need to add sugar.
And if you want the payasa to be rich and thick, you can add powdered almonds.
I find that the payasa tastes better if cooled and as it gets older :)
Serves 4-6 or more, depending upon whether you serve it with a heavy/light lunch/dinner !
Why don't you try it out today?
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