This Payasam is a hit at my house, as whenever any festival comes, our full votes (mine, my brother's, my dad's and even my mom's as it is an easy one for her to make!! ) goes to this Payasam. This payasam will be served usually on the vazhai ellai (plaintain leaf) right after we have Rasam and before curd rice. Now, don't ask me why the order, I have questioned this so many times to the elders at home and the answer was always "Don't ask the reason, but this has to be served liked this !", so that's my answer too without knowing the reason. Off late I have been making this quite often and literally forcing my husband to have it as there is excess milk at home.. hahahaaaa LOL :-) Jokes apart, he prefers to have payasam with lots of cashews, raisins and badam in it, but i am totally allergic to these items. This Payasam is best without these ingredients. But if you wish you can add powdered Elachi roasted in ghee to give you a flavoured payasam. Just try this sans the regular garnishing ingredients once, i mean even the elachi powder has to be omitted, and you will see the taste of just condensed milk, condensed milk and nothing else. You can prepare this in less than 30 minutes depending on the quantity used. Mine took that much time for the quantity given below.
Rice - 2 and a half tbsp
Milk - 700 ML
Sugar - 150 gms
Wash the rice well with water and soak for 10 mins.
In a pressure cooker pour the milk and rice after straining out the water.
Pressure cook for 2 sounds and switch off the stove.
After the steam subsides, remove the weight, open the cooker lid.
Switch on the stove and keep the flame in medium.
Add the sugar and give a good a stir.
Keep stirring the liquid every now and then so that it does not stcik to the bottom.
The payasam is done when the milk thickens and turns creamish in colour.
Note : You can garnish with raisins / chopped badam/ pistas/ cashews/ Elachi fried in ghee. But this payasam tastes best without these!!
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