Paal Payasam Recipe

Paal Payasam Recipe | Zelish

Paal Payasam Recipe is a perfectly rich and creamy sweet dish with irresistible flavor! This South Indian sweet dish is prepared during Onam festivals in Kerela and special occasions. If you translate, paal means milk and payasam term is used for a pudding-like milk-based dessert.

Cuisine: South India Recipe
Dish Type: Desserts
Preparation Time: 15 Minutes

Ingredients of Paal Payasam Recipe

1 tablespoon Ghee (Clarified butter)
5-6 Cashew nuts
¼ cup Short grain rice (I have used sona masoori rice)
1 cup + 2 cups Milk
¼ cup Sugar

How to make Paal Payasam Recipe

Step 1: Heat the ghee in a pressure cooker on medium heat. Once hot add cashews and fry till golden brown.
Step 2: Drain excess ghee and remove it to a bowl and keep it aside.
Step 3: In the remaining ghee, add rice. Fry with stirring constantly for 2-3 minutes only. You’ll notice a slight color change.
Step 4: Now add 1 cup of milk and mix.
Step 5: Cover the cooker with lid, put the weight on and cook on medium for 4-5 whistles. Let the pressure go down by itself then open the lid. Check the rice, it should be soft and cooked.
Step 6: Now add remaining milk and turn the heat back on medium. Simmer for another 10-12 minutes or until the mixture thickens and rice becomes more softer. You can mash some rice with the back of the spatula to help it thicken more.
Step 7: Now add sugar and simmer for 3-4 minutes. It is ready. As it cools it will thicken more.

Step by Step Process How to Make Paal Payasam Recipe with Photo:

Step 1: Heat the ghee in a pressure cooker on medium heat. Once hot add cashews and fry till golden brown.

Paal Payasam Step 1 | Zelish

Step 2: Drain excess ghee and remove it to a bowl and keep it aside.

Paal Payasam Step 2 | Zelish

Step 3: In the remaining ghee, add rice. Fry with stirring constantly for 2-3 minutes only. You’ll notice a slight color change.

Paal Payasam Step 3 | Zelish

Step 4: Now add 1 cup of milk and mix.

Paal Payasam Step 4 | Zelish

Step 5: Cover the cooker with lid, put the weight on and cook on medium for 4-5 whistles. Let the pressure go down by itself then open the lid. Check the rice, it should be soft and cooked.

Paal Payasam Step 5 | Zelish

Step 6: Now add remaining milk and turn the heat back on medium. Simmer for another 10-12 minutes or until the mixture thickens and rice becomes softer. You can mash some rice with the back of the spatula to help it thicken more.

Paal Payasam Step 6 | Zelish

Step 7: Now add sugar and simmer for 3-4 minutes.

Paal Payasam Step 7 | Zelish

 

Step 8: How do you know payasam is ready? Take a ladleful of payasam mixture and pour it back into the cooker, rice & milk should flow together. That means it has the right consistency. While pouring back, milk and rice stay separated meaning it needs more simmer to thicken. At the time of serving, garnish with fried cashews.

Paal Payasam Step 8 | Zelish

Serve paal payasam plain or garnished with saffron, rose petals or sliced almonds. For the photo, I garnished with some dry rose petals chiffonade. You can serve the rice payasam hot or cold. keep in the fridge after it comes at room temperature.

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