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Paal Payasam is 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. It is a simple recipe.
It is an ancient Indian dish, Kheer or Payas; it is the most popular dish in southern India. According to a food historian: the recipe for 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 the state of Kerala. Let me name a few of them, mixed lentil payasam, Moong dal Payasam and many more. Most of them are, served as Prashad in Kerala temples.
sharing the simple version: of the recipe 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 flavor.
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalThese are additional ingredients that can be added or that will give good flavour to your taste buds.
Ingredients
Blanched and Sliced Almonds
Cardamom Powder
Chopped or Sliced Cashews or Pistachios
Rosewater
Raisins
Kewra Water
Nutmeg Powder
Saffron Strands
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.
Notes
- The recipe calls for cooking the payasam on a low flame. Cooking on a slow simmer makes it more delicious. It can be cooked: in a pressure cooker or kadai (frying pan). Preparing in the pressure cooker can lead to “spilling milk” around the surface and create a mess in the kitchen. Whereas cooking in Kadai can be more convenient. While cooking, you can choose at your convenience.
- Paal 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 Paal Payasam is prepared during festivals; and soon you can see this dish in Onnam, in the southern part of India. It’s hitting on 21st August 2021.
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