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Paayasam Milk based

Paayasam is the sanskrit name for kheer, a pudding like delicacy prepared all over India and other south east asian countries such as afghanistan, pakistan, nepal, bangladesh, etc. Kheer occurs in many forms, according to the place of origin as well as the ingredients.

The main ingredient of kheer is milk. The other ingredients can be rice, semolina, makhana, various lentils, coconut, etc. Kheer is mildly sweet but the sweetness can vary from place to place.

The south indian version of kheer is known as paayasam. Here, instead of regular milk, coconut milk is traditionally used. Paayasam is very popular in southern states specially in Kerala. It is inherently associated with their culture. Paayasam is commonly served as offering in temples, where it is prepared for the visiting devotees as prasadam, most famous of them being the temples of Ambalappuzha and Guruvayoor. It is also a must have dish in weddings.

For making paayasam. you will require quarter glass rice, 1 ltr milk or coconut milk, 1 glass sugar, 1/2 tsp powdered cardamom and some cashew nuts and raisins. Fry the rice in a frying pan. Now pressure cook the rice with 1/2 ltr milk for 3 whistles. Now lower the flame and let it cook for 20 mins. Next, remove from the cooker and move it in a large pan. Smash the rice with the back of a large spoon and add the remaining milk to it. Cook over medium heat, stirring constantly for some time, till it gets a thicker consistency. Add the cashews nuts and raisins and cardamom powder and stir well. Remove from heat. Paayasam is ready. Serve hot or chilled.

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