Ambalapuzha Pal Payasam

Ingredients 

1. Rice (Sona Masoori / Pachari) - 3 tbsp
2. Milk - 1 litre or 4 cups
3. Sugar - 1 cup
4. Cardamom powder (optional) - 1/4 tsp or 2 cardamoms powdered
5. Ghee (optional) - 1 tbsp
6. Cashews (optional)  - 5
7. Raisins (optional)  - 5

Procedure

1. In a large pressure cooker (with preferably 5 litre capacity), add milk, sugar, rice and cardamom powder
2. Close the lid, put the weight and heat it at high temperature 
3. Once the first whistle is heard, reduce the temperature to low.
4. Simmer at this temperature for 30 minutes
5. Switch off the cooker and allow the steam to release completely
6. Open the cooker. Pink colour pal payasam is ready to be served
7. If the payasam is more on the watery side, boil it for some more time so that the required consistency is achieved.
8. Optionally, fry cashew and raisins in ghee and add to the payasam for extra taste.

Notes

1. Make sure that the pressure cooker is very clean before adding all the ingredients. There is chance of milk curdling if the cooker is not clean
2. Milk to be used is raw milk without boiling.