Traditional kerala payasam, made by a hyderabadi and served in Chinese tea cups…I am nothing if not a culture cross breed…and the fact that I get to be privy to many facets of it means I kind of enjoy the best of all worlds. And what are festivals without food? So while I really don’t know the nitty gritty traditional things on the must do list for vishu, I do know that payasa m would be welcome.
I’d have reached for my comfortable semiya or rice payasam. Since I had a pack of readymade rice ada, I decided to use it. It was pretty easy to put together. The cast of characters for any payasam/ kheer being almost similar…. Milk…sugar/ jaggery, nuts and raisins and a range of flavours to choose from…
Happy Vishu to all those celebrating. Warmth, happiness and prosperity be yours this year.
Ironically have been trying to post this since afternoon and WP was just not loading and saving the pics for some strange reason!!
Paal ada (makes 4 small servings)
½ cup rice ada,soaked in 1 cup water for 20 minutes
500 ml milk (I used 3% fat)
2/3 c sugar (adjust according to taste, I wanted mine sweet J)
200 ml thick coconut milk
1 tespoon ghee
Seeds of 2 green cardamom, finely powdered
In a heavy bottomed pan (I used the bottom of a pressure cooked) add the soaking rice ada with the water it was soaking in, half of the milk and all of the sugar. Bring to a boil and allow to simmer till the milk has thickened and the ada is cooked soft, this will take about 20 mins. Add the remainder of the milk and the coconut milk and simmer some more till the consistency is thick like a sauce and coats the back of a spoon. Take off the heat. In a small pan, heat the ghee, fry the raisins till golden, add this to the milk mixture. Add the powdered cardamom seeds and mix well. Cool completely and serve either at room temperature or chilled. If it becomes thick, add a few tablespoons of milk to get the consistency you want before serving.