Paal Payasam is a rich traditional sweet delicacy made with milk, rice, sugar and ghee. Paal Payasam is a rich traditional delicacy made with milk and rice. Paal payasam is a delicious kheer that can be made for special occasions. This payasam is so rich and creamy also very popular in South India.
What is Paal Payasam?
Paal Payasam translates to ‘Paal’ is milk and ‘Payasam’ is kheer so it is basically Milk Kheer or Milk pudding. This is one of the staple desserts in Tamil Nadu made for weddings, parties, get together etc. It is a creamy and delicious rice pudding made with just a few ingredients which includes milk, rice, sugar and ghee. Rice is first fried in ghee to make it aromatic then simmered along with milk then once cooked sugar and flavorings are added. The final outcome is a delicious, thick and creamy milk pudding. Paal Payasam can be served hot, warm or even cold the way you like it. This payasam is very special to be served in weddings and as a prasad in temples. As my family loves this payasam, I make it at least once a month.
Paal Payasam Video
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Actually there is no flavoring in this payasam only the full flavor of milk with the addition of rice, sugar and ghee is just enough. I love this payasam a lot and my kids too. I would suggest to slow simmer and cook the payasam to get the best taste. But for ease and convenience you can choose to pressure cook or instant pot too.
Pressure Cooker – Pressure cook for 2 whistles then simmer, let pressure release by itself then add sugar and simmer. Instant pot – Cook in pressure cook mode for 15 minutes, let pressure release by itself then add sugar and simmer.
Paal Payasam Ingredients
Milk – Use full cream milk, I used cows milk which is thick and creamy. Rice – I used basmati rice but alternatively you can use raw rice or seeraga samba too. Sugar – I used regular white sugar, but you can use cane sugar or brown sugar too. Flavor & Garnish – Cardamom and saffron can be added. You can even add ghee fried cashews and dry fruits. Ghee – Roasting basmati rice in ghee gives a good aroma and flavor to the payasam.
How to make Paal Payasam Step by Step
1.Take 1 tablespoon basmati rice, rinse it well and dry it for a while. 2.Make sure to dry it well then grind it to a coarse mixture. Set aside. If its still wet and if you grind it will form a paste. 3.To a kadai – heat 1 teaspoon ghee add the rice mixture and fry for 1 minute. 4.Add 1/2 liter milk – 2 cups full cream milk. Make sure to boil and then add it. 5.Let it cook in medium flame. 6.Stir in between to avoid burning at the bottom. 7.Milk starts to reduce and rice gets cooked. 8.Keep stirring and cook in low medium flame. 9.After around 15-20 minutes, rice is cooked, mash and check. It should be soft when pressed that is the correct consistency. Do not mush it up as it may end up tasting like porridge. 10.Add 1/4 cup sugar. 11.Add 1/8 teaspoon cardamom powder which is purely optional. 12.Give a quick mix. The mixture will turn runny after adding sugar. 13.Simmer for 5 minutes or until thick. 14.Switch off. Paal payasam is ready! Delicious paal payasam is ready, enjoy!!
Expert Tips
Use fresh full cream milk for best taste. You can use cows milk or packet milk too. The payasam thickens with time so switch it off accordingly. You can even crush and add saffron at the last stage and give a quick stir if you like the flavor or just add cardamom. Do not overcook rice as it might become mushy and porridge like in consistency. You can even add ghee fried cashews, almonds, raisins and add it as garnish. I always boil milk separately and then add it as there are chances for it to curdle at times. I have used regular white sugar you can use cane sugar or powdered jaggery too. Greasing the cookware with little ghee helps in less sticking. Use a heavy bottomed cookware.
Storing & Serving Suggestion
Enjoy Paal Payasam or Milk Kheer as a dessert after meal hot or cold as per your preference. Refrigerate for later use, keeps well for a day in room temperature and in fridge for 2 days.
1.What is the difference between rice kheer and milk kheer?
The main difference is milk kheer rice is very less and milk is more to get the full flavor and richness of milk whereas vice versa is true for rice kheer.
2.What type of milk to use?
Any full fat milk will be good to use for this payasam. I have used cows milk you can use packet milk too.
3.Is payasam and kheer same?
Yes payasam and kheer are same just that it is called by different names in South India it is called payasam and in North India it is called kheer. If you have any more questions about this Paal Payasam Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter . Tried this Paal Payasam Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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