¼cupShort grain rice(I have used sona masoori rice)
1 cup + 2cupsMilk
¼cupSugar
Instructions
Heat the ghee in a pressure cooker on medium heat. Once hot add cashews and fry till golden brown.
Drain excess ghee and remove it to a bowl and keep it aside.
In the remaining ghee, add rice. Fry with stirring constantly for 2-3 minutes only. You’ll notice a slight color change.
Now add 1 cup of milk and mix.
Cover the cooker with lid, put the weight on and cook on medium for 4-5 whistles. Let the pressure go down by itself then open the lid. Check the rice, it should be soft and cooked.
Now add remaining milk and turn the heat back on medium. Simmer for another 10-12 minutes or until the mixture thickens and rice becomes more softer. You can mash some rice with the back of the spatula to help it thicken more.
Now add sugar and simmer for 3-4 minutes. It is ready. As it cools it will thicken more.
Notes
How do you know payasam is ready? Take a ladleful of payasam mixture and pour it back into the cooker, rice & milk should flow together. That means it has the right consistency. While pouring back, milk and rice stay separated meaning it needs more simmer to thicken. At the time of serving, garnish with fried cashews.How to make in Instant pot?After roasting rice, add all the milk at once, also add sugar. Close the instant pot with lid, keep the vent to sealing. And cook on PORRIDGE mode for 20 minutes. Let it NPR.