Paal Payasam Recipe
Paal (milk) Payasam is a rich, creamy and a classic Kerala dessert. It is a delicious rice pudding, made by simmering rice in hot milk and sugar, until the mixture attains a pudding-like consistency. This is the simplest Payasam recipe in Kerala cuisine. Traditionally, it chiefly consists of just four ingredients- milk, rice, sugar and clarified butter (ghee), and is very easy to make. In this recipe, some dry fruits have also been added towards the end to add crunchiness to the dish. I have used a slow simmering cooking method here. This is vital, as when heated for a long time, the milk thickens and changes its colour. Thus we are able to obtain a pudding-like consistency, and a rich flavour owing to the slow simmering. After boiling and cooling the mixture, cardamom powder (elaichi) and sugar are added to it. Elaichi has a wonderful characteristic flavour. In the end, roasted cashewnuts (kaju) and raisins (kishmish) are also added. They have a lovely golden- brown colour and just enhance the beauty of the dish. To introduce variation, crushed saffron can be added to this payasam as it gives a rich yellow colour to the pudding. I have used normal rice here, but basmati rice can also be added, as it has an incredible aroma. Paal Payasam can be served both hot and cold, it tastes fantastic regardless. It can be served as dessert during festivities, and is especially a popular choice during Onam and Pongal festivals.
This recipe is very close to Payesh which is a popular bengali dessert. If you are looking for more Malabar dessert do check NinthraPazahm (banana) Pradhanam, Parippu Pradhanam, Mutta Pola (carrot Cake).
How to make Paal Payasam Recipe
|Rice (chawal)||¼ cup|
|Milk (doodh)||1 ½ litres|
|Sugar (chini)||¾ cup|
|Cashews (kaju)||¼ cup|
|Raisins (kismis)||¼ cup|
|Cardamom (eliachi) powder||½ tea spoon|
|Clarified butter (ghee)||for frying|
- 1. Mix rice and milk together in a pressure cooker, boil and let the first whistle come.
- 2. Put the flame low, and let it cook for 40-45 minutes.
- 3. Then put your flame off and let it become cool.
- 4. Now add sugar and cardamom powder and again boil it for 50 minutes on low flame.
- 5. Then for garnish heat clarified butter and fry cashew nuts and raisins then add this to Payasaam.
- 6. This can be served either hot or chilled.