I have given a twist to the classic rice and milk payasam. For centuries, most Indians have been serving this Indian sweet item during festivals and celebrations. I am sure most people are tired of this age-old recipe by now! I have used apples but you can also substitute with ripe mangoes or pineapple. For a change, serve it cold. The good news is that you can make this 2 days in advance and keep it refrigerated. Try drizzling a little chocolate over it……….Simply heavenly!
Preparation time: 15 minutes
Cooking time: 20 minutes
150 g basmati rice, washed, soaked for 1 hour and drained
2000 ml water
500 ml full cream milk
1 tablespoon Q.B.B. Pure Ghee
200 ml cream
100 g caster sugar
½ teaspoon cardamom powder
TO MAKE BUTTERSCOTCH APPLES
5 Granny Smith apples (green apples)
50 g Q.B.B. Pure Ghee
80 g light brown sugar
1/4 teaspoon salt
- Place drained rice and water in a pan and boil over medium heat till rice is soft and broken, and water almost evaporated.
- Add in the milk, Q.B.B. Pure Ghee, cream, sugar and cardamom powder and bring to a boil for about 10 minutes over low heat, stirring constantly.
- Turn off heat.
- While the rice is boiling, peel, core and slice the apples into thin or thick wedges.
- Heat Q.B.B. Pure Ghee in a frying pan and fry the apples for 2 minutes or until it turns light brown. Sprinkle the sugar and salt over and keep tossing. Gently fry the apples until tender and coated with ghee and sugar glaze.
- To serve, place a portion of paal payasam in a glass and top with the prepared apples. Can be served hot or chilled.