How to make Pal Payasam
Prep time – under 10 mins
Cook time – under 40 mins
Serves – 2-3
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
Heat a tsp of ghee and fry the basmati rice for a few minutes. Do not over fry until it turns brown.
After 30 minutes (total time), my payasam looked thick and creamy as shown in the picture below.
Then add saffron, cardamom powder and mix well. Serve hot or cold. It’s delicious either cold or hot.
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.
If you are searhing for Pongal recipes, then you have come to the right place. Find a list of recipes prepared for Pongal festival.
sweet n yummy payasam 🙂
Droolworthy payasam, lipsmacking here.
Traditional south Indian dessert… So delicious…
Lovely and droolworthy payasam.
wow i love it…i add some rose essence to it….we use matta rice which gives a pink colour
Yummy yummy tasty tasty.,
Payasam looks yummmm!!!
Hello, What is Ghee?
Ghee is clarified butter
Tomorrow is Hanuman Janthi.I am going try this payasam along with Urad dal vada :)very simple and useful one.
Payasam looks yummy…I can hav it anytime…thanks for the tip to avoid milk spilling out….awesome recipe…
I tried this out and it came out extraordinarily well.. My husband loved it and said this is Superstar's most favorite dish 😛
I tried this on Avsni avittam , came out really well,thanks 🙂
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
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…
it came out really well!! loved it 🙂
Awesome… It came out very well…
Thank you for sharing it was easy and came out very well!!!
Thank you! Turned out yummy. Your recipes never failed me
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 🙂
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 🙂
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.
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
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?
Use aavin green packet
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 !
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.
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 🙂
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!!!
Very good receipe. Everyone just loves this payasam Thanks
I doubled the recipe ,came out very well! Thank you!
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!!