Pacheri/Unakalari Pal Payasam/Raw Rice Kheer

Pacheri/Unakalari Pal Payasam/Raw Rice Kheer

I tasted it for the first time in the name of Lord Shiva for Dhara arranged by amma  on my Birth Nakshatra. My curiosity ended in search of recipes while ammayi cooked this delicious pal payasam for my virnnu after wedding. She claimed the recipe as “Ambalapuzha Pal Payasam” and the same stars different from amma’s quick and simple recipe. This payasam is made with a bundle of flavors like extract of  tulsi leaves, cardamom powder, cloves and bay leaf. Try this flavor rich Pal payasam!

Ingredients:

Raw Rice – ½ cup (broken)

Milk – 3 cups

Water – ½ cup

Sugar – 1 cup

Cardamom Powder- ½ tsp

Tulsi leaves – a hand ful

Cloves – 4 nos

Bay leaf – 1

Ghee – 1 tsp

                                

Method:

Pressure cook broken raw rice with water and 1 cup milk on medium flame. Add cloves and ½ cup of sugar to it. 

Once pressure releases add remaining  2 cups of milk and stir slowly with ladle. Now get a uruli or thick-bottomed pan – use low flame - heat a spoon of ghee to fry raisins and keep aside. Transfer the cooked mix to the pan – add tulsi extract, cardamom powder, bay leaf and fried raisins. 

Add sugar if required. Switch off the flame and serve hot or cold.  

Note: 

1. Boil tulsi leaves in 1/2 cup of water – squeeze the leaves to get the extract. 
2. I used the whole raw rice and get it broken with the help of mixer.
3. Make Payasam a little bit watery – it gets thick when it’s cooled down.