Pal Payasam is traditionally served at Tamil wedding feasts. It is quite a challenge to drink up every single drop of this divine dessert when it is running all over the banana leaf! The taste of Pal Payasam is elevated to exquisite, in my opinion due to the simplicity of the ingredients. Milk, Sugar and Rice. No added flavours - no Cardamom, Saffron, Raisins, Nuts etc - typical components of Indian desserts.
I followed the recipe from Ammupatti's blog. She has provided detailed instructions for making quick Pal Payasam in a Pressure Cooker, and has some interesting stories about the Kerala-style Pal Payasam. Since this dish was cooked entirely in a pressure cooker, I am submitting this to the Blog Bites: Cookers event at the One Hot Stove.
Since I followed Ammupatti's detailed instructions, exactly, I am not repeating them here. If you are fond of simple desserts, this one is for you.