Paal Payasam – Made with milk as the main ingredient, this mouthwatering & delicious payasam is sure to be a hit at your party.
Paal Payasam is a mouthwatering dessert that is perfect for any special occasion. It has a taste that you will remember forever. I learnt this recipe from my mom. This requires time and a little patience. But it is worth the effort. You will definitely agree with me after trying it out 🙂 My mom prepares this in vengala paanai. I use pressure cooker base for preparing this. Any heavy-bottomed vessel should be fine.
There are many shortcuts to this recipe – Cooking over high flame in a wide vessel, pressure cooking etc. Though the method given here takes more time, it gives the best result. Follow the steps carefully and you will not get it wrong. Serve it warm or cold. If you love payasam then this recipe is for you!
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Paal Payasam Recipe:
Cuisine : Indian
Category : Dessert – Payasam
Serves : 6-7
Preparation Time : 5 min
Cooking Time : 1.30 hrs – 2 hrs
1 cup : 240 ml
- 3 litres Milk
- 1 & 1/4 cup Sugar
- 1 tbsp Basmati Rice (preferable) / Raw Rice (Pacharisi) / Parboiled Rice (Puzhungal Arisi)
- 1 tbsp Ghee
- 25 Cashewnuts
- 2 Cardamom
1. Take the basmati rice in a dry mixer grinder and pulse for a few seconds to make a coarse powder.
2. Pour milk in a heavy bottomed vessel (I used pressure cooker base). Initially, keep the flame high.
3. When it starts to boil, reduce the flame between medium and high. Add the coarsely powdered basmati rice. Mix well.
4. Stir the milk often otherwise it will overflow. Cook till the rice granules become soft. You should be able to mash it easily with your fingers. At this stage the payasam will have a pale tint of yellow.
5. Now add the sugar and keep stirring. The payasam becomes thin after adding the sugar. But it will thicken later. Add the sugar only after the rice is cooked otherwise the rice will not become soft.
6. Stir the payasam at frequent intervals. When the payasam becomes thick switch off the stove. It took almost 1 hr and 45 min for me. The time also depends on the quantity of the milk.
7. Heat ghee in a pan. Add cashewnuts and crushed cardamom. Fry till the nuts turn light brown. Add this to the payasam. Mix well. A sinfully delicious dessert – Paal Payasam is ready to be relished.