Pal Payasam recipe, a creamy south Indian dish made with four primary ingredients milk rice, sugar and ghee. In other words, it’s called rice pudding or Kheer. This is the simplest recipe.
It was an ancient Indian dish, Kheer or Payas, it was most popular in southern India. According to a food historian, the recipe of Payas was discovered two thousand years ago. It was also a staple Hindu temple food and served as Prasad to the devotees.
Payasam is a very authentic cuisine in state Kerala. Let me name a few of them, mixed lentils payasam, Moong dal payasam and many more. Most of these are served as Prashad in Kerala temples.
Sharing, the simple version of Pal Payasam. It’s a blend of ghee, milk, rice and sugar. Simple ingredients will enrich the recipe without even adding dry fruits or any added flavour. However, there are additional ingredients that can be added or which will give good flavour to your taste buds.
Pal Payasam RecipeCourse: DessertCuisine: IndianDifficulty: Easy
Blanched and Sliced Almonds
Chopped or Sliced Cashews or Pistachios
Directions For Recipe of Pal Payasam –
- Add fresh milk to a pan or pre-boil the milk
- Take a thick bottomed frying pan or a pressure cooker, heat 1 tbsp. (tablespoon ghee) in it.
- Add basmati rice – 3 tbsp. Blend the rice grains well and sauté for 30 seconds on a low to medium flame till you get a nice aroma from the rice. Your rice should not turn brown.
- Pick pre-boil milk, stir the milk well which has been boiled early.
- On a low or medium flame, bring the milk to a boiling point; the milk gets scorched most of the time, so keep stirring it well.
- Once the milk has come to a boil, continue to stew it, till the rice gets well cooked.
- There are two ways of cooking, either you can use a lid to cover the pan or you can uncover the rice while cooking. You need to keep in mind these tips, to keep the milk frothing up, you need to be in the kitchen and keep checking while opening the lid frequently. It’s uncovered, stir it regularly.
- The other way, cover the pan, leaving slide pace between pan and lid, so some steam can pass through.
- Cooking should be continued till the rice is completely cooked. You can mash the cooked rice while stirring with a spatula.
- Later the grains are cooked, sugar is added, and we need to stir, till the sugar gets completely dissolved.
- Stew for 8 -10 minutes, till the milk, gets reduced and payasam becomes thick.
- Always remember, that when Pal payasam cools down, it becomes thicker day by day. This way you can decide the consistency.
- Serve the delicious and Pal Payasam. You can serve it plain or can garnish it.
- You can use saffron, rose petals, sliced almonds, cardamom powder, chopped slice cashews or pistachios to garnish the delicious Pal Payasam.
- You can serve it hot or cold both can be relished in their own way & keep in the fridge after it comes to room temperature.
- The technique to cook the payasam recipe is always on low flame. Cooking on a slow simmer makes it more delicious. It can be cooked in a pressure cooker or Kadai (frying pan) both. Preparing in a pressure cooker can lead to spill milk around the surface, and can create a mess in the kitchen. Whereas cooking in Kadai can be more convenient. While cooking, you can choose at your convenience.
- Pal payasam is a sweet dessert that is served after a meal or dinner. It can be served cold or hot and will be relished both. Recipe Pal payasam is prepared at festivals and soon you can see this dish on Onnam, in the southern part of India. It’s hitting on 21st August 2021.
I hope you will like this recipe! Share your recipes with us & also comment below.