Paal Payasam is one of those desserts that brings back childhood memories and fills your kitchen with the most amazing aroma. This traditional South Indian milk-based sweet treat is creamy, rich, and incredibly satisfying. The name literally means “milk pudding,” and that’s exactly what you get – a luxurious, silky dessert that melts in your mouth. Made with simple ingredients like milk, cooked rice, and sugar, this payasam is elevated with fragrant cardamom and crunchy cashews. It’s the kind of dessert that makes any meal feel special.
About the Recipe
This Paal Payasam recipe is a treasure that deserves a spot in your dessert collection. What makes this recipe special is how it transforms basic pantry ingredients into something truly magical. The slow simmering process creates that signature creamy texture, while the cardamom adds a lovely fragrance that’s merely irresistible. It’s a forgiving recipe that works well for beginners, yet produces restaurant-quality results. Whether you’re celebrating a festival, hosting guests, or just treating your family, this payasam never fails to impress.
Why You’ll Love This Recipe
You’ll fall in love with how this payasam fills your home with the most comforting smell while it’s cooking. The texture is surely divine – creamy and smooth with little bursts of sweetness from the raisins and crunch from the cashews. What’s great is that it tastes amazing both hot and cold, so you can enjoy it however you prefer. The recipe is quite flexible too; you can adjust the sweetness to your liking. Plus, there’s something deeply satisfying about making this traditional dessert from scratch. It’s one of those recipes that makes you feel like a real chef, even though it’s actually quite simple to make.
Cooking Tips
Use a heavy-bottomed pan to prevent the milk from burning or sticking. Keep the heat low and stir regularly, especially once you add the rice. Don’t rush the process – the slow simmering is what creates that perfect creamy texture. Taste and adjust the sugar before the payasam gets too thick, since it’s harder to dissolve later. The consistency should coat the back of a spoon when ready.
Serving and Storing Suggestions
This recipe serves 6-8 people and takes about 45 minutes to prepare. Serve it warm for a cozy dessert or chill it for a refreshing treat. Store leftovers in the refrigerator for up to 3 days. The payasam will thicken when cold, so you can thin it with a little warm milk if needed. It’s perfect for festivals, dinner parties, or whenever you want something special.
Similar Recipes
- Rice Pudding
- Semiya Payasam
- Carrot Halwa
- Rava Kesari
- Vermicelli Kheer
Nutrient Benefits
This payasam provides good amounts of calcium and protein from the milk, while rice gives you energy-boosting carbohydrates. Cashews add healthy fats and protein, plus they’re rich in minerals like magnesium and zinc. The raisins provide natural sweetness along with iron and antioxidants. While it’s surely a treat, you’re getting some nutritional value along with all that deliciousness.
Paal Payasam (Milk Kheer)
Ingredients
- 1.5 litre Milk
- 500 g Rice cooked
- 250 g Sugar
- 2 tbsp Ghee
- few Cashew Nuts
- few Raisins
- little Cardamom Powder
Instructions
- Boil the milk in a heavy-bottomed pan over medium flame.
- Reduce flame and simmer until it is reduced by half.
- Add the rice and simmer for 15 minutes over low flame.
- Keep stirring from time to time.
- Add the sugar and stir until fully dissolved.
- When the payasam starts to thicken, add the cardamom powder and mix.
- Fry the cashew nuts and raisins in ghee.
- Add to the payasam and serve hot or chilled.
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Frequently Asked Questions
Can I use leftover rice for this payasam recipe?
Yes, leftover rice works perfectly. Just make sure it’s plain cooked rice without any salt or spices. Break up any clumps before adding it to the milk. This actually makes the recipe more convenient since you don’t need to cook rice separately.
Why is my payasam not thickening properly?
The most common reason is cooking on too high heat or not simmering long enough. Keep the heat low and let it simmer patiently. The rice needs time to break down and release starch, which naturally thickens the payasam. Don’t worry if it seems thin at first – it will thicken as it cools too.
Can I make this payasam without sugar?
Surely. You can substitute with jaggery for a more traditional flavor, or use condensed milk for extra richness. Honey works too, but add it after the payasam cools slightly. Start with less sweetener than the recipe calls for and taste as you go.
How do I prevent the milk from curdling while cooking?
Keep the heat on medium-low throughout the cooking process. Stir regularly, especially when you first start boiling the milk. Using fresh milk helps too. If your milk does curdle, strain the payasam through a fine mesh to remove any lumps.
Can I make this payasam dairy-free?
Yes, you can substitute with coconut milk or any plant-based milk you prefer. Coconut milk works especially well and gives a lovely flavor. You might need to adjust the cooking time since different milk alternatives behave differently when heated.
This image of pal payasam is via YouTube
3 comments
sounds simple and good
good
ya…i like this