This Paal Payasam recipe is a typical Tamil type Rice Payasam – a creamy, scrumptious pudding of milk and rice. No extras added, simply the essential rice pudding in South Indian type. Rice is a staple grain within the Indian delicacies and we make many preparations from it. Significantly in South India, savory and salty preparations like Puliyodharai, Thayir Sadam, and so on. to candy desserts like this Paal Payasam, Sakkarai Pongal and plenty of extra are made. South Indian delicacies is thought for its plethora of rice-based dishes too.
About Paal Payasam
A Rice Pudding is called Rice Kheer in India. So, whenever you translate the well-known candy from Tamil Nadu, Paal Payasam in English, it’s ‘milk (paal)’ and ‘kheer (payasam).’ It’s usually spelt as Pal Payasam or known as Arisi Paal Payasam or Rice Payasam.
This Rice Payasam can also be the best candy that you would be able to ever think about of. Solely 4 elements – rice, milk, sugar and ghee – simmered collectively right into a thick, creamy concoction of deliciousness.
This South Indian candy dish can actually be the dessert of your desires as a result of it’s so straightforward to make and a ten/10 on style.
Paal Payasam will be served scorching or chilly as a candy or an after-meal dessert. You may as well make this payasam on festivals and supply it to the deities.
Since we’re speaking about this explicit South Indian model of candy pudding, me sharing different comparable variations of the identical will probably be completely justified. So, you’ll be able to attempt all of those too.
From Southern India, a few of my different favorites are Pasi Paruppu Payasam, Kadalai Paruppu Payasam and one other Tamil delicacy Aval Payasam.
About My Recipe
I had developed my affinity in the direction of various kinds of payasams whereas holidaying in Kerala a few years again. The motels we stayed at served some actually genuine and attractive variations.
Just like the combined lentil payasam. One other one was the moong dal payasam, which was served as prasadam on the Guruvayur Temple.
I actually had an overdose of payasams on that journey, however in a constructive manner. And it was solely proper on my half to attempt all of them (and extra!) again at house, and share the recipes that I might give you on my weblog as properly.
To start with, was this actually easy, but decadent model of the Rice Payasam. This Paal Payasam has no flavorings or dry fruits, nonetheless tastes heavenly.
The mix of rice, milk and ghee is sufficient to deliver out one of the best of flavors, and also you really gained’t miss any of the flavorings on this dish.
However nonetheless, should you can’t actually digest a payasam or kheer with out including some flavorings in it, discuss with this checklist, select and add what you want:
- Cardamom powder
- Nutmeg powder
- Saffron strands
- Blanched and sliced almonds
- Chopped or sliced cashews or pistachios
- Raisins
- Rose water
- Kewra water (pandanus water)
The best way to cook dinner this Rice Payasam is that of a sluggish cooking technique. Due to the sluggish simmering, the Paal Payasam develops its personal rice flavors.
I often don’t cook dinner kheers/payasams in a strain cooker as I don’t take possibilities with the milk spilling out from the cooker and creating a multitude. However if you want, you’ll be able to attempt cooking it in strain cooker.
Step-by-Step Information
How one can make Paal Payasam
Sautéing Rice
1. Warmth 1 tablespoon ghee in a thick bottomed huge pan or kadai. If you’d like, you may as well add ½ tablespoon ghee.
2. Add 3 tablespoons basmati rice. I stored the rice complete. You may as well coarsely floor the rice after which add.
Additionally, should you choose, you’ll be able to rinse the rise grains first and unfold them on a plate to dry.
3. Stir the rice grains and sauté.
4. Sauté for on low to medium warmth for about 30 seconds or until the rice turns aromatic. Don’t brown the rice.
Cooking Rice With Milk
5. Then, add 1 liter full cream milk or complete milk which has been boiled earlier than. The pre-boiled milk will be scorching, heat or refrigerated.
6. Stir to mix.
7. Deliver the milk to a boil first, on low to medium warmth. Stir whereas the milk is getting heated up, in order that the underside of the milk doesn’t get scorched.
8. After the milk has come to a boil, proceed to simmer until the rice grains are cooked. For fast cooking of the rice, I stored a lid on the pan.
However on this case, it’s a must to be within the kitchen and alert, so that you just open the lid when the milk begins frothing up.
Or else you’ll be able to cook dinner the rice uncovered. However do stir recurrently. One other tip is canopy the pan in such a manner, in order that a number of the steam will be handed via.
9. After 30 minutes the rice grains are ¾ᵗʰ cooked.
10. Proceed to cook dinner additional until the rice grains are fully cooked. Right here, I’ve stored the lid in a manner, permitting some area for the steam to cross.
11. Right here the rice grain are cooked properly and softened. After the rice grains are cooked, you’ll be able to even mash them whereas stirring with a spoon or spatula.
Make Paal Payasam
12. As soon as the rice grains are cooked, add 4 tablespoons sugar. You may add sugar as per your style necessities.
13. Stir in order that the sugar is dissolved.
14. Simmer additional for 8 to 10 minutes or until the milk has decreased and the payasam has thickened.
Maintain in a thoughts that because the payasam cools, it’ll thicken extra. So, you’ll be able to determine the consistency you like.
15. Serve Paal Payasam plain or garnished with saffron, rose petals or sliced almonds.
For the image, I garnished with some dried rose petal chiffonade. You may serve the Rice Payasam scorching or chilly. Refrigerate relating to room temperature.
Knowledgeable Suggestions
- For this payasam, use full cream or complete milk. Low fats milk have the possibilities of curdling whereas getting cooked. Additionally, pre-boiled milk that’s added within the rice, will be scorching, heat or refrigerated.
- You must preserve stirring the milk when it’s getting heated with the intention to keep away from scorching from the underside.
- Since this payasam is cooked in ghee, you’ll be able to go a bit of low on it. As a substitute of 1 tablespoon, you’ll be able to add ½ tablespoon too.
- I’ve added complete rice on this recipe. You may even grind the rice coarsely after which add.
- To cook dinner the rice shortly, I coated the pan with a lid. However in case you are doing so, keep round to be able to open and verify when the milk begins to froth. Additionally, cowl your pan in a manner that some steam will be handed via. If not doing this, then you’ll be able to cook dinner the rice uncovered as properly, however preserve stirring recurrently.
- You could have your likings relating to the sweetness within the payasam. Add sugar accordingly.
- Keep in mind on cooling, you’ll have a thicker payasam. So, determine on the consistency you need and cook dinner accordingly. If not serving instantly, refrigerate as soon as it involves room temperature.
- Garnish choices: Rose petals, saffron, sliced almonds or pistachios.
Extra Related Recipes To Strive!
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Paal Payasam | Rice Payasam
Paal Payasam is an easy South Indian variant of a sluggish cooked rice pudding made with solely 4 elements. This recipe is of a typical Tamil type Rice Payasam that’s creamy and scrumptious.
Prep Time 10 minutes
Prepare dinner Time 50 minutes
Complete Time 1 hr
Stop your display from going darkish whereas making the recipe
Warmth ghee in a thick bottomed huge pan or kadai till it melts. Maintain the warmth to a low or medium-heat.
When the ghee melts, add basmati rice.
- Stir the rice grains and sauté for about 30 seconds on a low to medium warmth or until you get a pleasant aromatic aroma from the rice. Don’t permit the rice to get browned.
Then add milk which has been boiled earlier than. The pre-boiled milk will be scorching, heat or refrigerated. Stir the rice grains with the milk.
Deliver the milk to a boil first on a low to medium warmth. Do stir when the milk is getting heated up, in order that the underside of the milk doesn’t get scorched.
After the milk has come to a boil, proceed to simmer until the rice grains are cooked fully and softened.
For fast cooking of the rice, I stored a lid on the pan. However on this case, it’s a must to be within the kitchen so that you just open the lid when the milk begins frothing up. Or else you’ll be able to cook dinner the rice uncovered. However do stir recurrently.
One other tip is canopy the pan in such a manner, in order that a number of the steam will be handed via.
Proceed to cook dinner additional until the rice grains are fully softened. After the rice grains are cooked, you’ll be able to even mash them whereas stirring with a spoon or spatula.
As soon as the rice grains are cooked properly, add sugar. Stir in order that the sugar is dissolved.
- Simmer for an additional 8 to 10 minutes until the milk has decreased and the payasam has thickened. Do remember that as this payasam cools it’ll thicken extra, so you’ll be able to determine the consistency which you like.
- Serve Paal Payasam as is or garnished with saffron, rose petals or sliced almonds. You may serve the payasam scorching or chilly. You may as well supply the payasam to any deity first earlier than serving to anybody else.Maintain any leftover payasam within the fridge after it comes at room temperature.
- When making rice payasam for the deities, don’t style or scent any of the elements. Additionally use freshly bought elements.
- Be happy to incorporate your alternative of nuts and dry fruits. You may choose to fry the nuts individually in 1 tablespoon ghee and add this whole combination of the fried nuts and ghee to the payasam as soon as it’s cooked.
- For flavorings, you’ll be able to add add cardamom powder, cloves powder, nutmeg powder, cinnamon powder, saffron strands, rose water or kewra water.
- Whereas I’ve used uncooked sugar to make this candy, you may as well use jaggery omitting the sugar. Grate or finely chop the jaggery. Let the payasam cook dinner first. After the payasam is cooked, set it apart on the countertop for 3 to 4 minutes. Then add the jaggery and stir to combine till the jaggery dissolves. You possibly can add about 4 tablespoons of grated or finely chopped jaggery.
- This recipe will be scaled simply to make for much less servings or extra parts.
Diet Info
Paal Payasam | Rice Payasam
Quantity Per Serving
Energy 276 Energy from Fats 108
% Every day Worth*
Fats 12g18%
Saturated Fats 7g44%
Polyunsaturated Fats 0.4g
Monounsaturated Fats 3g
Ldl cholesterol 41mg14%
Sodium 99mg4%
Potassium 403mg12%
Carbohydrates 33g11%
Fiber 0.1g0%
Sugar 24g27%
Protein 9g18%
Vitamin A 418IU8%
Vitamin B1 (Thiamine) 0.2mg13%
Vitamin B2 (Riboflavin) 0.4mg24%
Vitamin B3 (Niacin) 0.4mg2%
Vitamin B6 0.2mg10%
Vitamin B12 1µg17%
Vitamin D 3µg20%
Vitamin E 0.1mg1%
Vitamin Okay 1µg1%
Calcium 322mg32%
Vitamin B9 (Folate) 1µg0%
Iron 0.1mg1%
Magnesium 34mg9%
Phosphorus 273mg27%
Zinc 1mg7%
* P.c Every day Values are primarily based on a 2000 calorie food regimen.
This Rice Payasam recipe publish from the archives first printed in October 2015 has been republished and up to date on 4 September 2022.
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