Carrot Pal Payasam - Pressure Cooker Method - Carrot Payasam
Servings: 4
Calories:
Have ever tried Carrot Pal Payasam? If not here it is easiest and simple pressure cooker Carrot Pal Payasam.
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Ingredients
- Carrot : 4 medium
- Kerala Red Rice unakkalari or Basmati/Sona Masoori/Long Grain Rice : 1/4 cup (I used Basmati)
- Sugar : 3/4 to 1 cup depending on your preference
- Milk : 4 cups I used whole milk
- Ghee : 2 tbsp
- Cardamom Powder : 2 pinches
- Chopped nuts for garnishing Optional
Instructions
- Grate the carrot. In a pressure cooker, add 2 tbsp of ghee; add the grated carrot and cook, stirring until raw smell goes.
- Now add the sugar and stir for a few minutes until the sugar melts completely.
- Add the rice and the milk and mix everything well together in a cooker. Close the lid without the weight on and let it boil,
- When the steam starts coming put the weight on and cook on medium heat for one whistle and after 1st whistle lower the flame and cook for another 20 minutes.
- Switch off the heat and leave it on the stove until all the steam has gone.
- (Optional) Allow to sit for at least 1 hours before opening and transferring the payasam to serving dish.The more you keep the more tasty payasam you will get.
- Serve warm or chilled and Enjoy!
Notes
If using low fat milk, you had to cook for another 20 minutes to get the right texture and thicker milk. So adjust the cooking time as per the quality of the milk.
After preparing the payasam gets thicker once it cools down. You could adjust the consistency at any time by adding boiled milk into the payasam.
Use a big pressure cooker to make this payasam or it is likely to over flow.
I made this payasam in the pressure cooker, so it was quick and easy but you can also make this in a slow cooker or the traditional way-cooking it in a urli- wide pan, though you have to stir continuously so that the milk at the bottom of the pan doesn't burn.
If you wish to try traditional pal payasam using pressure cooker just omit grated carrot and follow the rest of steps.
After preparing the payasam gets thicker once it cools down. You could adjust the consistency at any time by adding boiled milk into the payasam.
Use a big pressure cooker to make this payasam or it is likely to over flow.
I made this payasam in the pressure cooker, so it was quick and easy but you can also make this in a slow cooker or the traditional way-cooking it in a urli- wide pan, though you have to stir continuously so that the milk at the bottom of the pan doesn't burn.
If you wish to try traditional pal payasam using pressure cooker just omit grated carrot and follow the rest of steps.
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