Happy Vijayadashmi to all my friends (those celebrating). Today I made a simple traditional Andhra Payasam in Pressure Cooker. A modern cooking method for a traditional recipe. Traditionally Andhra payasam is cooked with whole milk or full cream milk to get the creamy texture and taste. Jaggery is used and not sugar. Using sugar for payasam is a quick alternate to using jaggery specially when it has to be filtered to remove impurities, is a hard task when you are running out of time. What ever it be, the payasam made using jaggery has a real good aroma and taste when compared to the one made with sugar.
I would highly discourage new cooks to this method as the bottom could get burnt if you are unable to control the flame or heat meaning the payasam gets burnt if cooked on a high flame. This payasam becomes thick once it is cooled, so adjust the consistency by adding milk to bring it to the desired consistency at step 4
If you have no whole milk at home you can use low fat milk and to bring the taste you can add milk cream at step 4.