Pal Paysam is a famous Kerala Onam Special Recipe. Ampalapuzha Paal Payasam is so famous in Kerala. It is being prepared using  Red Rice/ Matta Raw Rice/ Unakkalari. It is nothing but a special type of rice used by Keralites for cooking. Raw rice is used for making puttu, idiyappam, payasam etc. Boiled one is used for lunch. You can get in shops if you ask for payasam rice. The payasam rice which  we get from shops are slightly broken grains. If you have whole raw red rice at home slightly pulse it on a blender  and use it for the payasam.

      The payasam gets a mild pink colour from the red rice and served as such without any garnish. The rich taste comes from the red rice when simmered in milk. I have prepared this dessert for this Vishu and posting little late. You can add saffron strands or cashews if you like but traditionally it is served as such with out ghee or nuts.

Unakkalari Payasam
INGREDIENTS:
Raw red rice/ Raw matta rice/ Unakkalari- 1/2 cup
Sugar- 3/4 cup
Milk- 4 cups (1 litre)
Water-1 cup
Cardamom- 4 pods
Kerala Paal Payasam

PROCEDURE:
  • If the red rice is whole slightly crush the rice in blender to get broken rice.
  • Rinse the rice with water to remove the dirt from it.
  • Pressure cook the rice by adding a cup of water, 2 cups of milk and sugar and cook for a whistle on medium flame. Now the rice is half cooked and the remaining cooking happens while the payasam simmer later on.
  • When the pressure releases open the lid and pour the remaining 2 cups of milk and allow to simmer in low flame for 15 to 20 minutes till you get a thick consistency. Stir occasionally to prevent the payasam get catch at the bottom of the pan. The rice has to cook well but should not go mushy.
  • Now the payasam will get a mild pink colour and the flavour from the rice. The taste mainly comes from the rice simmered in milk.
  • Add the cardamom powder and mix well and switch off the gas.
  • Serve hot.
  • Note:Roast cashews and raisins in ghee and add if needed. But traditionally the payasam is served as such after simmering.
  • Add few saffron strands if you want to.