Paal Payasam

Smooth, creamy, delicately sweet Paal Payasam is the star of many a festival menus in India… Now you know how easy it is to make this dessert! 🙂

Paal Payasam Recipe | Rice Kheer | South Indian Risotto Pudding Sweet 4 ingredients. That’s all you need to make this dessert.

It is as easy as throwing all of them together in a pot and cooking them for 45 minutes until all the flavors come together to make a hearty bowl of paal payasam.

Which brings me to the word “paal payasam“. For all my non-south-Indian friends out there, it loosely translates to “milk sweet“. But that doesn’t really give out much information about the dessert itself because off the top of my head – I could give you 10 other sweets made with milk. (Hellllooo… remember Rabdiiiii??) But it is what it is. I don’t know much about its nomenclature. But I could tell you that making this milk & rice dessert could not be easier.  Paal Payasam Recipe | Rice Kheer | South Indian Risotto Pudding Sweet This dessert is made across various parts of India. While some call it “Rice Kheer” or “Ksheeram” or “Payesh”.. the combination of rice, milk and sugar is fairly constant. The method of making it also differs from place to place.

This dessert is similar to Risotto Rice Pudding… with an Indian touch to it. Here’s how we make Paal Payasam —> (scroll down for step by step pictures)

Paal Payasam
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 cups
Ingredients
  • ¼ cup Rice (Note 1)
  • 4 cups Whole Milk
  • ⅓ cup Sugar (Adjust to taste) (Use any sweetener you like)
  • 1 teaspoon Cardamom Powder
Topping (optional)
  • 1 teaspoon Ghee (Clarified Butter)
  • Handful of Cashew Nuts, broken
Notes
  • Preferably use White, long grain rice like Basmati Rice. however, this would work for any kind of rice. The cooking time & amount of milk required to cook would vary.
  • Preferably use whole milk. However, any milk (that can be heated for a long time) can be used here
Instructions
  1. Soak rice in water for 1-2 hours. Discard the water completely.
  2. {{Optional Step}}: Add the rice to a spice grinder / mixer and give a quick blitz to roughly break up the rice grains into smaller pieces
  3. In a pan with high sides, add the milk and rice and mix. Place on medium heat. Let that cook for 30-45 minutes or until the rice is soft & cooked and the milk has reduced by more than half. Keep stirring every 5-10 minutes to avoid the milk from burning.
  4. Add the sugar and cardamom powder and mix well. Again let the mixture cook on medium heat for 10 minutes. Switch off the flame.
  5. (Optional) Topping: Heat Ghee and add broken cashews / almonds / raisins and saute for 30 seconds - 1 minute. Add them to the sweet and mix well
  6. Serve warm.
NOTES
  1. Soaking the rice in water helps in cooking faster. However, if you haven't soaked it, just wash well and cook in the milk for a longer time.
  2. In case you want the rice to be in smaller pieces, you can add them to a grinder / mixer to break them up. This way, the rice will get cooked faster as well. In case you want full grain rice, simply add them as is. It will take longer to cook though.
  3. We usually serve this sweet warm. As it cools, it will solidify. Before serving, you can add warm milk and mix if you like. Otherwise, you can have it chilled too.

Paal Payasam Recipe | Rice Kheer | South Indian Risotto Pudding Sweet

Paal Payasam Recipe – Step by Step Pictorial

In a large pan with high sides, add the milk & rice
Paal Payasam Recipe | Rice Kheer | South Indian Risotto Pudding Sweet

Let it cook on medium heat for 30-45 minutes
Paal Payasam Recipe | Rice Kheer | South Indian Risotto Pudding Sweet

Add sugar & cardamom powder and mix well.
Paal Payasam Recipe | Rice Kheer | South Indian Risotto Pudding Sweet

Let it cook again on medium heat for 10 minutes
Paal Payasam Recipe | Rice Kheer | South Indian Risotto Pudding Sweet

Garnish with roasted cashews / almonds / raisins and saffron & serve the Paal Payasam warm 🙂
Paal Payasam Recipe | Rice Kheer | South Indian Risotto Pudding Sweet
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1 Comment

  1. Victoria says: Reply

    Awesome post, thanks for sharing this post..

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