Paal Payasam Recipe | Milk Kheer Recipe

Paal Payasam – Made with milk as the main ingredient, this mouthwatering & delicious payasam is sure to be a hit at your party.

Paal Payasam

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

Paal Payasam – ReciCode

Heat milk in a heavy bottomed vessel (I used pressure cooker base) over high flame → When it starts to boil, reduce the flame & add coarsely powdered basmati rice → Stir often and cook till the rice becomes soft → Add sugar and keep on stirring → Cook till the payasam becomes thick → Add cashewnuts & crushed cardamom roasted in ghee → Serve hot or cold.


1 cup : 240 ml

Ingredients:

  • 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

How to make Paal Payasam?

1. Take the basmati rice in a dry mixer grinder and pulse for a few seconds to make a coarse powder.
paal-payasam-step-2
2. Pour milk in a heavy bottomed vessel (I used pressure cooker base). Initially, keep the flame high.
paal-payasam-step-1

3. When it starts to boil, reduce the flame between medium and high. Add the coarsely powdered basmati rice. Mix well.
paal-payasam-step-3
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.
paal-payasam-step-4
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.
paal-payasam-step-5
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.
paal-payasam-step-6
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.
paal-payasam-step-7

Notes

  • Basmati rice gives an excellent flavor to this dish. If it is not available you can use raw rice / parboiled rice. Too much of rice can make the payasam thick. So just add the mentioned quantity.
  • Don’t add sugar before the rice is cooked.
  • I didn’t want the flavor of cardamom to overpower this dish. So I added just 2 crushed cardamoms. If you want, you can use 1/4 tsp cardamom powder instead of crushed cardamoms.
  • There are so many shortcuts to this recipe – Cooking over high flame in a wide vessel, pressure cooking etc. Though the method given above takes more time, it gives the best result.
  • For the payasam to come out well, keeping the flame between medium & high is important. Do not cook over high flame till the end. The texture and taste will not be as expected.
  • It is better to avoid raisins for this payasam. They can curdle the hot milk.


Happy Cooking!

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