This is a quick and easy recipe made in a pressure cooker. Doesn't need a constant eye unlike the other kheers or payasams. You can make any kind of payasam following the same procedure. I learnt this "pressure cooker" method from my co-sister, who is an excellent cook. In case of "rice payasam", add 1/2 cup more of milk. Hope it's a winner for you too.
1. Sabudana (sago/tapioca) - 3/4th of a cup
2. Whole milk - 3 cups
3. Condensed milk - 1 cup
4. Sugar - 3/4th of a cup
5. Kesar - 4 strands
6. Cardamom - 4 nos.
7. Cashews (split) - same as above
8. Ghee - 1 tbsp
9. Raisins - 8-10
1. In a pressure cooker combine all the ingredients from 1 to 6. In case of cardamoms, just drop them in as is. Give a quick stir and close the lid. Cook on medium flame. (On my stove the numbers go from 1-9...I keep it on 7).
2. When the steam just starts escaping, put the weight on. Reduce the flame to low (which in my case would be a 2). It depends on each stove. Just make sure the steam doesn't escape once the weight is put on.
3. Leave it on for exactly 20 minutes. Make sure you have the timer on, or else you might end up cleaning the kitchen for a pretty long while!!
4. Turn the stove off. After 15 minutes remove the lid. Mix and check if it needs more sugar or milk (according to your taste).
5. Heat ghee in a kadai. Drop the cashews. When they start to change colour, add the raisins. Stir till the raisins puff up. Pour into the payasam. Enjoy it hot or chilled.