Paal payasam is a traditional South Indian dessert made with milk and rice. It is very easy to prepare and is delicious. This milk payasam is usually prepared to offer God as neivedhyam for festivals like Krishna Jayanthi or as a part of special meal served to guests at home.
paal payasam, milk and rice payasam, how to make paal payasam / rice kheer
This recipe is very easy to follow and I have used a pan to prepare this payasam. Pressure cooker can also be used to prepare the payasam. First dry roast and grind the rice coarsely. Then add it to the pan along with milk and mix well. Turn on the heat and cook till the rice gets cooked, next add sugar and cook till the milk is almost reduced to half. Actually payasam is ready at this stage. But to add bells and whistles, I have added saffron, powdered cardamom and ghee fried cashew and raisins.
Here is the pictorial on how to prepare this tasty payasam.
paal payasam recipe, milk and rice payasam, rice kheer
Paal Payasam is a traditional South Indian dessert made with milk and rice. This paal payasam / rice is easy to make and is served on special occasions. Category : Dessert Recipe Developed, Cooked and Clicked by : Divya Prakash Published : August 06, 2016 Prep time : 15 mins; Cook time : 40 mins; Total time : 55 mins Yield : 4 – 5 servings
Raw Rice / Pacharisi : 2 Tablespoons
Milk : 4 Cups
Sugar : 1/2 Cup
Cardamom : 4 nos.
Ghee : 2 Teaspoons
Cashews : a few
Raisins : a few.
Saffron : 4 – 5 strands
Dry roast raw rice and coarsely powder it. It has to be in rava/sooji texture. Don’t make it into fine powder.
Now take a heavy bottomed wide pan, add the coarse rice along with milk and mix well and turn on the heat. Cook in medium heat till the rice gets cooked. Constantly stir the milk mixture, so that it does not burn at the bottom.
Turn the heat to low and add sugar, mix well and cook till the milk is condensed and reduced almost to half. Continue to keep stirring.
Then take cardamom seeds out and powder it with 2 tablespoons of sugar and add it to the payasam and mix well.
Then add saffron and mix well.
Fry cashews and raisins in ghee and add it to the payasam and turn off the heat.
Payasam is ready to be served.
Adding cashews, raisins, cardamom, saffron are optional. Usually they are not added.
You have to wait patiently for the milk to reduce, which will bring rich taste to the payasam.
Instead of raw rice, you can try it with basmati rice too.
Keep stirring the payasam regularly.
The payasam tends to thicken. If needed, you can dilute it by adding little milk before serving.