Kavuni arisi paal payasam | Black rice paal payasam, recipe with full video and step by step pictures.
Delicious 3 ingredient paal payasam recipe using the popular chettinad kavuni arisi | black rice
Usually, we make paal payasam using basmati rice or seeraga samba rice or even millets too. I have posted black rice kheer recipe in Jeyashris kitchen. Recently I got a pack of black rice to try idli and dosa out of it. On the day of Varalakshmi nombu, I have invited a few of my friends home in the evening. I made this payasam in the evening for the guests. It was a super hit among all. The unique nutty taste of the Kavuni arisi complimented a lot. We can make these 3 ingredients easy pressure cooker payasam for Navarati, Janmashtami, or for any other pooja at home.
I have also tried Dosa using Kavuni arisi | black rice, and it turned out so well. I will share the recipe soon.
Check out my full collection of Janmashtami recipes | Krishna jayanthi recipes.
Kavuni arisi paal payasam
Kavuni arisi paal payasam
Ingredients
- 4 tbsp black rice | Kavuni arisi
- 4 cups full cream milk 800 ml
- 1/4 cup sugar
Instructions
- Wash and soak the black rice in water for 8 hours or overnight.
- Drain the water and pulse the rice twice.
- In a pressure cooker add the pulsed rice and add the milk.
- Ensure there is no lumps.
- Place a small plate inside the cooker. It is to avoid the center portion getting burnt.
- Keep in a normal flame and cover the cooker.
- Once you get one whistle keep the flame to the lowest for 30-40 minutes.
- Even if you get a whistle in this also sometimes, it is ok.
- After 40 minutes switch off the flame.
- Allow the pressure to subside on its own.
- Gently open the cooker and mix well.
- Add sugar and mix well.
- Alternatively you can add condensed milk to get a very rich taste.
- Kavuni arisi paal payasam is ready for neivedyam
- You can serve this hot or chilled. Both ways it tasted very yum.
Video
Notes
2. Always keep the cooker in a very low flame else the payasam will get burnt and milk will overflow.
3. Add condensed milk instead of sugar to get a richer taste of kavuni arisi payasam.
4. If you want the payasam to be a bit sweeter add a few more tbsp of sugar.
- Wash and soak the black rice in water for 8 hours or overnight.
- Drain the water and pulse the rice twice.
- In a pressure cooker add the pulsed rice and add the milk.
- Ensure there are no lumps.
- Place a small plate inside the cooker. It is to avoid the center portion getting burnt.
- Keep in a normal flame and cover the cooker.
- Once you get one whistle keep the flame to the lowest for 30-40 minutes.
- Even if you get whistle in this also sometimes, it is ok.
- After 40 minutes switch off the flame.
- Allow the pressure to subside on its own.
- Gently open the cooker and mix well. Remove the plate.
- Add sugar and mix well.
- Alternatively, you can add condensed milk to get a very rich taste.
- Kavuni arisi paal payasam is ready for neivedyam.
- You can serve this hot or chilled. Both ways it tasted very yum.
- Soaking the black rice is important, else it won’t get cooked.
- You can keep the milk mixture in a big container and keep it inside the cooker.
- Always keep the cooker in a very low flame else the payasam will get burnt and milk will overflow.
- Add condensed milk instead of sugar to get a richer taste of kavuni arisi payasam.
- If you want the Paal payasam to be a bit sweeter add a few more tbsp of sugar.
Please tell me milk is boiled milk or raw milk?
Both will work. You can use raw milk or boiled milk.