by PadhuSankar 32 Comments
Pal Payasam is a classic dessert made with rice, milk and sugar. It is prepared on special occasions and festivals. It is rich, creamy and tastes heavenly. The good thing is this payasam is so simple to prepare. Even beginners can try this fool proof recipe with confidence. Today we will learn how to prepare Pal Payasam following our easy recipe with step wise pictures.This is Pongal Special from Padhuskitchen for you all.
How to make Pal Payasam
Prep time – under 10 mins
Cook time – under 40 mins
Serves – 2-3
Ingredients needed
Milk – 4 cups (full fat preferable for creamy kheer)
Basmati rice – 2 tbsp
Ghee – 1 tsp (clarified butter)
Sugar – 1/4 cup – 1/2 cup according to your preference
Saffron – few strands (soak it in a tbsp of milk)
Cardamom powder – generous pinch
Preparation
Heat a tsp of ghee and fry the basmati rice for a few minutes. Do not over fry until it turns brown.
Then just dry grind it in the blender for a second or two.( not more than that) The rice should be just broken and not powdered coarsely or finely. See picture below.
Method
Take a pressure cooker, grease the bottom with 1/2 tsp ghee. This is done to prevent the milk from getting burnt. Add 4 cups of boiled milk and ground rice to the boiled milk.
Put a small plate or a spoon or a smallvesselto prevent the milk from boiling over and spilling. I dropped a small plate inside the milk.
Close the pressure cooker and keep the flame in low. Once steam starts coming, put the weight and keep it in very low flame. After the 1st whistle switch off. Open and see after the pressure subsides. If the milk has not thickened, boil for some more time in low flame.
After 30 minutes (total time), my payasam looked thick and creamy as shown in the picture below.
Now add sugar, mix well and boil for a few seconds until sugar dissolves. I added 1/4 cup of sugar as I do not like very sweet payasam. You can add sugaraccordingto your taste.
Then add saffron, cardamom powder and mix well. Serve hot or cold.It’s delicious either cold or hot.
Note – You can use any heavy bottomed pan for preparing this payasam/kheer. I have used pressure cooker just to speed up the process and save time and energy.
The whole process has to be done on low heat. It is that which makes the payasam delicious.You can use the special Kerala red rice also for making this payasam.
This payasam does not need raisins or nuts as the taste and flavor of the milk itself is divine.
What are you waiting for? Prepare this delicious kheer and win the heart of your loved ones.
Are you searching for Kheer Recipes? Then search no more. Find a nice collection of payasam recipes in the link below.
Payasam Recipes
If you are searhing for Pongal recipes, then you have come to the right place. Find a list of recipes prepared for Pongal festival.
Pongal Recipes
Wishing all my reader who celebrate Pongal a Very Happy Pongal. Have a great time with your family and friends.
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Reader Interactions
Comments
sweet n yummy payasam 🙂
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Droolworthy payasam, lipsmacking here.
See AlsoSweet Undrallu Recipe (Andhra Bellam Undrallu)Kolukattai Recipe | Kara Pidi Kolukattai Recipe | Upma Kozhukattai RecipeAkkaravadisal (Akkara Adisal) Recipe - Iyengar RecipesMango Rice Recipe (Mavinakayi Chitranna)Reply
Traditional south Indian dessert… So delicious…
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Lovely and droolworthy payasam.
DeepaReply
wow i love it…i add some rose essence to it….we use matta rice which gives a pink colour
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Yummy yummy tasty tasty.,
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Payasam looks yummmm!!!
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Hello, What is Ghee?
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Ghee is clarified butter
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Tomorrow is Hanuman Janthi.I am going try this payasam along with Urad dal vada :)very simple and useful one.
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Payasam looks yummy…I can hav it anytime…thanks for the tip to avoid milk spilling out….awesome recipe…
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I tried this out and it came out extraordinarily well.. My husband loved it and said this is Superstar's most favorite dish 😛
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See AlsoAmmini Kozhukattai RecipeI tried this on Avsni avittam , came out really well,thanks 🙂
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What do you mean by this step especially – put the weight?
Close the pressure cooker and keep the flame in low. Once steam starts coming, put the weight and keep it in very low flame
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Funny… I used 2 cups of rice instead of 2 tbsps. I am so used to all your rice based recipes that I blindly used the Cup as the measure. :)))
But in all honesty the flavour was brilliant. I'm going to try this again…Reply
it came out really well!! loved it 🙂
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Awesome… It came out very well…
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Thank you for sharing it was easy and came out very well!!!
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Thank you! Turned out yummy. Your recipes never failed me
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Hi this looks yummy….can you share payasam recipe made using milkmaid available in the market..i got a tin but dont know how to use it..can I make kheer using that ? Pls help..
I daily visit ur blog and is a life saver everytime thanks 🙂
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Hi can I use milkmaid in this recipe? If yes how ..pls explain..u r a life saviour..i refer ur recipes daily and they always come out well..varieties are high..no words to express my gratitude..love what you are doing.I wish I were ur sister..I will eat all ur preparations 🙂
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Thank you so much for your nice words. Regarding your doubt, you can use milkmaid. You can add after adding milk. Once the milk boils, reduce the heat and add the condensed milk and follow the same method. You can add condensed milk depending on the sweetness you need. If adding condensed milk, you can skip sugar.
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A big thank you…all these days was wondering how this rice payasam comes out so tasty in hotels…I found that secret…kids simply the pudding…honestly no words to express my gratitude…thnx again
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Hi mam thank you very much for this wonderful recipe. Planning to prepare this for pongal tomorrow. One small doubt. Can I prepare this payasam with again blue colour milk packet?
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Use aavin green packet
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Padhu,
I wish to try this recipe. I use an electric stove and the lowest setting on that might be too low to get a whistle. I was wondering if I could place the rice-milk mixture in a vessel and then pressure cook until 1 whistle in medium heat instead of low heat.
Will cooking in a vessel alter the recipe in anyway?
Like,should I pressure cook for more time/whistles ?
Thank You !Reply
You can try pressure cooking keeping it in a vessel inside the cooker and then transfer to a heavy bottomed vessel and slow cook. It is the slow cooking which gives the taste to the payasam.
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Samyuktha Thank you Padhu, the payasam was just like how caterers serve in Kalyanams:) Making this payasam in pressure cooker is a great idea! We dont need to stand in front of the gas and stir!! Thanks again 🙂
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- Samyuktha
The payasam came out just like how the caterers serve in Kalyanam!! Using a cooker and allowing 1 whistle got the milk to thicken and giving the exact taste of condensed milk!! Thanks Padhu, I always treasured this payasam and I am so thrilled I am able to make it!!!
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- Unknown
Very good receipe. Everyone just loves this payasam Thanks
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I doubled the recipe ,came out very well! Thank you!
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- Navin
I live in Canada and miss my mom’s payasam. I have been making your recipe for all my friends here for the past 8 years. It’s simple and delicious. Thanks!!
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