Free recipe

பால் சாதம் (Paal Sadam) or கல்கண்டு சாதம் (Kalkandu Sadam)

Serves 4About 45 minutes

What to buy

Check your pantry first

Dry goods and grains

Pantry staples you may already have

Dairy

Spices and seasonings

Pantry staples you may already have

Other

    Pantry staples you may already have

    Ingredients

    • 1/2 cup raw rice
    • 1 cup water
    • 3 cups whole milk
    • 1/3 cup crushed rock sugar or regular sugar, optional for sweet version
    • 1 tbsp ghee
    • 8 cashews
    • 1/4 tsp cardamom
    • a small pinch of salt

    Method

    1. Rinse rice and simmer with water until most water is absorbed.
    2. Add milk and cook over low heat, stirring frequently, until the grains are very soft and creamy. Add a little hot water if it catches.
    3. For kalkandu sadam, stir in crushed rock sugar until dissolved. For plain paal sadam, leave out the sugar. Add salt and cardamom.
    4. Fry cashews in ghee and fold into the warm rice.

    Tips: Use a heavy pot and scrape the bottom gently so the milk does not scorch.

    Allergens: Contains milk, tree nuts (cashew).

    Follow your cooker's instructions. Whistle counts and pot cooking times vary. Use food-grade edible camphor only, never ritual camphor. Check packaged asafoetida for wheat.

    Cooking involves heat and common allergens (milk, tree nuts). Please cook safely.
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