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Kerala Paal Payasam (Indian Rice Pudding) - Pressure Cooker


  • 14 cup payasam rice, or 14 cup unakkalari rice or 14 cup rosematta rice or 14 cup red parboiled rice or 14 cup kerala red
  • 12 liter milk, (not skim)
  • 12 cup sugar
  • 14 teaspoon cardamom, ground
  • 1 teaspoon ghee, or 1 teaspoon clarified unsalted butter
  • 10 cashews


Soak rice in water for one hour before making the payasam (pudding).
Drain rice, and put in pressure cooker along with raw unboiled milk and sugar.
Secure lid and on low heat, raise to low pressure, then adjust heat to stabilize at low pressure.
Cook for 30 minutes.
Remove from heat and let pressure come down naturally.
Transfer the payasam to a serving bowl.
Mix in ground cardamom.
In a fry pan, heat ghee and roast cashews in it.
Spread the roasted cashews over the payasam to garnish.