Name: Ambalapuzha paal payasam recipe by Chitra Sundaram at BetterButter
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 5
Ingredients: 4 glasses of full fat milk; 1 cup of sugar; Handful of broken matta rice

ABOUT Ambalapuzha paal payasam RECIPE

Being a native of the Ambalapuzha, I love this payasam. Ambalapuzha krishna temple payasam is very fmaous in Kerala. My mother makes amazing payasam. i leant this from my amma. Dedicating this payasam to her.

Instructions

In 1/2 tsp ghee fry the matta rice for 30 to 40 seconds. Then take it out. (Do not fry for longer time.) In a pressure cooker cook the rice (3 or 4 whistle) with 1/2 cup water and 1/4 cup milk. ( for this I used plain milk, not boiled).
In a big vessel, add the remaining milk, sugar and cooked rice. Mix it very well till the sugar is melted very well in the milk.
In a big pressure cooker (I used 7 liter cooker) add water and keep the Payasam vessel inside the cooker, close the pressure cooker and put weight. In a very low flame, keep the cooker and pressure cook it.
It will take minimum 45 minutes till the first whistle blows. Turn off the gas. Let the pressure release itself. Open the cooker when the full pressure is released.
Check the consistency of the Payasam. If you feel it is not thick or the color has become pinkish then keep the vessel directly on the flame. (this depends on the texture of your milk). Mix the Payasam, be careful as it will burn very fast.
It may take 10-15 minutes only to get a thick and creamy Payasam.

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