AMBALA PUZHA PAAL PAYASAM / ARI PAYASAM

       
     PAAL PAYASAM/ARI PAYASAM/ RICE PAYASAM is the best and the simplest payasam ever.  The most delicious AMBALA PUZHA PAAL PAYASAM literally is a dessert prepared with Rice in a Milk base.  The Rice traditionally used for this payasam is Kerala Rose Matta Rice/ Unakkalari/Chembavu Ari.  Though Paal Payasams are prepared with Basmati Rice these days, this authentic Paal Payasam sticks on to the traditional rule of using Kerala Rose Matta Rice/ Unakkalari which gives an authentic taste and flavour to the dessert.  The trick behind perfectly cooked Paal Payasam is slow cooking on a very low flame which yields a pink colour to the Paal Payasam, it gives a perfect texture to the rice and makes the Payasam Rich and Creamy.
      This easy Payasam is prepared with just three ingredients, Rice, Milk and Sugar.  Adding Nuts & flavouring it with Cardamoms are truly optional.  And this particular recipe is prepared in a Pressure Cooker, which makes the task easy. This is one of the most common Payasam served in a Sadhya.  When it comes to a Payasam with Sugar colloqually called as a Vella Payasam/White Payasam - Paal Payasam or Palada Payasam tops the list during Onam/Vishu Sadhya.
       Most of all, if it is Paal Payasam then it is undoubtedly Ambalapuzha Paal Payasam.  This dessert is a famous Naivedyam/Prasadham at Sree Krishna Temple in Ambalapuzha(Kerala).  The taste of this payasam is unbeatable. It is prepared by reducing the milk for about six hours, the Water from the temple Well, Milk from the Cows of temple Goshala and the traditional Bronze wide-mouthed Vessel(Uruli) used to cook this Paal Payasam, all makes this Naivedyam - the so called Ambalapuzha Paal Payasam a speciality and all the more Divine. But I truly regret that I have never had a chance of relishing it personally, a lore great enough to virtually feel the taste and devour it by preparing it in the name of Ambalapuzha Paal Payasam.

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Cuisine - Kerala (India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4-6
Author - SM

Preparation Time - 15 - 25 Minutes
Cooking Time - 30 - 45 Minutes

HOW TO MAKE AMBALAPUZHA PAAL PAYASAM / ARI PAYASAM

AMBALAPUZHA PAAL PAYASAM / ARI PAYASAM

INGREDIENTS :

For Ambalapuzha Paal Payasam/Ari Payasam:

Kerala Rose Matta Rice/Unakkalari - 4 Tbspn
Sugar - 10 Tbspn
Milk - 2 Litres
Cardamom Powder - 1 Tspn(Optional)
Cashew Nuts - Few(Optional)

METHOD :

• Clean, Wash and Soak Kerala Rose Matta Rice in 11/2 Cups of water for about 20-30 Minutes.
• Once soaked drain the Rice and discard the water.
• Chop Cashew Nuts into small pieces and keep it aside.
• Grind the Cardamoms along with few teaspoons of Sugar into a fine powder.
• In a clean Pressure Cooker, add soaked Rice, Sugar, Milk, Cardamom Powder, Chopped Cashew Nuts and mix well.
• Cover the Lid and cook on high flame for few minutes, until the pressure starts to release.
• Lower the flame to the minimum(lowest level) and cook for about 30 -45 minutes.
• Switch off the flame and do not disturb the Pressure Cooker until the steam is fully released.
• Once the pressure cooker has totally cooled down,  remove the lid and gently mix the Ambalapuzha Paal Payasam/Ari Payasam.
• Serve Ambalapuzha Paal Payasam/Ari Payasam hot or cold.

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NOTES :

• Cook the Paal Payasam on a very low flame for at least 30-45 minutes, if cooking in a pressure cooker.
• Make sure the pressure doesn't release while cooking, this can splatter the milk all around.
• This will totally spoil the taste and can also be messy.
• Leave the Pressure cooker untouched while cooking and even after it is switched off(for atleast 30 minutes)
• If preparing the same Paal Payasam with Basmati Rice soak the rice for about 10 minutes and cook for just 15-20 Minutes.
• Can cook this Paal Payasam in a normal heavy-bottomed pan. It will comparatively take more time to get the desired colour and texture, about 1-11/2 hours.
• Best utensil to cook this Ambalapuzha Paal Payasam is a wide mouthed Bronze Vessel(Uruli).
• Utter care should be taken while cooking the Paal Payasam in a Pan/Uruli.  Cook on a medium-low flame, stirring occasionally.
• Do not leave the Paal Payasam unattended.
• Make sure that the Payasam doesn't get burned, which will totally spoil the taste.
• Slow cooking is the trick behind Pink, Rich and Creamy Ambalapuzha Paal Payasam.
• Adding Nuts and Cardamom Powder are truly optional.
• Traditionally Rice, Sugar, Milk and Water are the only ingredients in this Paal/Ari Payasam.
• I usually do not fry the Nuts and Raisins in Ghee for this Payasam, if preferred can do so.