പെർഫെക്റ്റ് പിങ്ക് അരി പായസം തയ്യാറാക്കാം

Ingredients

• 1 cup Short‑Grain Rice (washed thoroughly, drained)
• 3 tablespoons Ghee (divided: 1 tbsp for pressure cooker, 1 tbsp for caramel, 1 tbsp for final rice)
• 1.5 cups Granulated Sugar (1 cup for caramel, ½ cup added later)
• 1 cup Water (for sugar syrup)
• 1 liter Full‑Fat Milk (preferably thick, fresh milk)
• 2 pieces Banana (optional, sliced and added with rice)
• ½ teaspoon Cardamom Powder (optional, for fragrance)
• a pinch Saffron Threads (optional, gives pink colour)

Instructions

1. Rinse the Rice

   Place the 1 cup of short‑grain rice in a bowl, rinse under running water until the water runs clear, then drain.

   Time: PT5M

2. Blend (Optional) and Transfer

   If you prefer a finer texture, pulse the washed rice in a mixer jar for a few seconds, then transfer to the pressure cooker.

   Time: PT2M

3. Pressure‑Cook the Rice

   Add 1 tbsp ghee to the pressure cooker, then the rice. Add enough water to just cover the rice (about 1 ½ cups). Close the lid and cook on medium heat for 3‑4 whistles (≈15 minutes).

   Time: PT15M

4. Prepare Caramelised Sugar Syrup

   In a small pan, melt 1 tbsp ghee over medium heat, add 1 cup sugar and stir until it melts and turns light amber. Quickly add 1 cup water, stir, and bring to a gentle boil.

   Time: PT5M

   Temperature: medium heat

5. Add Milk to the Syrup

   Pour the 1 liter thick milk into the boiling sugar‑water mixture, stir continuously, and let it come to a rolling boil for about 10 minutes.

   Time: PT10M

   Temperature: medium heat

6. Toast the Cooked Rice

   In another saucepan, melt 1 tbsp ghee over medium heat, add the cooked rice (and optional sliced banana), sauté for 2‑3 minutes, then add the remaining ½ cup sugar and stir until the sugar dissolves.

   Time: PT5M

   Temperature: medium heat

7. Combine Milk Mixture with Rice

   Pour the hot milk‑sugar mixture into the pan with the rice, add a pinch of saffron and cardamom powder if using, and simmer on low heat, stirring constantly, until the kheer thickens to a creamy consistency (≈5 minutes).

   Time: PT5M

   Temperature: low heat

8. Serve

   Transfer the pink‑coloured Aripayaasam to serving bowls, garnish with a few saffron strands or chopped nuts if desired, and serve warm or at room temperature.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

0.5 g