Paal Payasam


Active time: 1 1/4 hr Start to finish: 1 3/4 hr

Serves 6.

INGREDIENTS

  • 2 qt whole milk
  • 3/4 cup jasmine rice
  • 1 cup sugar
  • 6 green cardamom pods,lightly crushed
  • 1/4 teaspoon crumbled saffron threads
  • 2 tablespoons ghee
  • 1/2 cup shelled natural pistachios
  • 1/2 cup golden raisins

    DIRECTIONS

    Simmer milk with rice, sugar, cardamom, and saffron in 7- to 8-quart heavy pot, stirring often, until reduced by half, 45 to 50 minutes. Discard cardamom.


    Heat ghee in a heavy skillet over moderate heat until melted, then cook pistachios and raisins, stirring, until nuts are lightly browned, about 2 minutes.
    Stir half of pistachio mixture into payasam and sprinkle remainder on top.

    Cooks’ notes:
    • Serve payasam warm or chilled.


    • You can make payasam, without pistachio mixture, 1 day ahead and chill, covered. Cook nut mixture just before serving.