Rice Payasam (Tandla payasu, Doodh Paank, Milk Payasam)

Rice Payasam is a traditional Indian dessert made with rice, milk and sugar. It is often served as an accompaniment to fruit or during fasting periods.

Rice Payasam is a sweet pudding made from rice and milk. It is also called Tandla payasu, Doodh Paank, or Milk Payasam.

One of the most well-known Indian desserts is rice payasam. It’s made especially for festivals and other special events. Rice payasam is often prepared by combining rice, milk, and sugar in a pot. Cardamom, raisins, saffron, cashews, and pistachios are added after that. Rice payasam is traditionally made without condensed milk. However, condensed milk may be used to add flavor and richness to the kheer. If you want to save calories, avoid condensed milk. 

Rice payasam is usually made using long-grained fragrant basmati rice. Annakki, a kind of small rice grains, is utilized in Karnataka. Rice payasam is best made with these two rice types.

Rice payasam has a lot of different names. In Northern India, it’s known as rice kheer. In Konkani, it’s known as seetha payasu, tandla payasu, doodh paank, or doodh pak. Milk is referred to as dudh/doodh, syrup is referred to as pak/pank, and seeth is referred to as seeth, and rice is referred to as tandul in Konkani. Pal payasam is another name for this dish in Malayalam, where pal refers to milk. Some people refer to it as rice pudding.

Here’s how to make rice payasam the traditional way. 

Ingredients:

rice grains (1/2 cup) 1 gallon of milk 1 pound of sugar a few strands of saffron (optional) 2 tblsp. clarified butter 1 tablespoon dried cranberries 1 teaspoon powdered cardamom 1 tbsp. cashew nuts

Serves: 2

Time to Prepare: 35 minutes

Method of Preparation:

1. Wash the rice and cook it in a pressure cooker until it is done. 

2. Place the cooked rice in a heat-safe container. Bring the milk to a boil, then remove it from the heat.

If the rice is mushy and thoroughly cooked, add the sugar and cook for a few minutes. If the rice isn’t fully cooked and soft, simmer it in the milk for a few minutes until it’s mushy, then add the sugar. Sugar prevents the rice from cooking any more.

3. Mix thoroughly after adding the sugar and let it to dissolve. Then reduce to a syrupy-thick consistency by simmering for a few minutes. Depending on your taste, you may need to add additional sugar.

4. Stir in the cardamom powder well. Simmer for one minute to let the cardamom flavor and aroma to penetrate.

5. The consistency of kheer is typically thick. If the kheer becomes too dry or thick and begins to cling to the bottom of the pot, add additional milk.  

6. Stir the kheer occasionally to keep it from adhering to the bottom of the pot.

7. Meanwhile, melt the ghee in a frying pan and cook the nuts till golden brown. 

8. Toss the kheer with the fried cashews, raisins, and a few saffron threads for flavor (optional).

9. Remove from heat after the milk, sugar, and rice have thoroughly mixed to form a thick, sticky-syrupy consistency.

10. You may serve the kheer warm or cold. 

11. If desired, garnish with nuts on top. To garnish, use finely sliced almonds, cashews, pistachios, and raisins.

Observation: 

1. If you want to serve chilled kheer, make it a bit sweeter than usual since cold kheer is sweeter than hot kheer. 2. If you’re using condensed milk, combine it with the sugar and cook for 5-7 minutes, stirring often to keep it from adhering to the bottom of the pot. The rest of the recipe is the same as before. 3. You may either boil the raisins and cashews with the rice or roast them separately and add them at the end. The roasted cashews give the payasam a wonderful fragrance, a lovely crunch, and a delicious flavor. 

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