paal payasam recipe with step by step photos – sweet, creamy south indian kheer or pudding made with milk and rice.
payasam or kheer is akin to a rice pudding. this is the simplest payasam recipe. only four ingredients go in the payasam – rice, milk, sugar and ghee.
when holidaying in kerala, i came across different types of payasam in the hotels which we stayed. there was also a mixed lentil payasam served in one of the hotels. from the guruvayoor temple in kerala, we also got a moong dal payasam as prashad. after tasting so many different types of payasams, i thought it was time to make them at home and for the blog as well. i have already shared one more rice payasam recipe made with coconut milk.
so sharing this simplest version of payasam. no flavorings or dry fruits are added in this one. the combination of rice, milk and ghee give such a good flavor & taste that you won’t feel the need to add any dry fruits or flavorings. but if you want, you can add the following ingredients and they are optional to add:
- cardamom powder
- nutmeg powder
- rose water
- kewra water
- saffron strands
- blanched and sliced almonds
- chopped or sliced cashews or pistachios
- raisins
the method of cooking this payasam recipe is a slow cooking method. this slow simmer gives its own rich taste to the payasam. it can be made in a pressure cooker too. i generally do not cook kheers and payasam in a pressure cooker as i do not want to take any chances of the milk spilling out from the cooker and creating a mess in the kitchen.
paal payasam can be served hot or cold as a sweet or an after meal dessert. you can also make this payasam on festivals and offer it to your diety.
if you are looking for more kheer recipes then do check:
paal payasam recipe below:
paal payasam recipe
ingredients (1 cup = 250 ml)
- 3 tablespoon basmati rice or any regular non sticky rice
- 1 litre full cream milk or full fat milk
- 4 tablespoon sugar or add as per taste
- 1 tablespoon ghee
how to make paal payasam recipe
- heat 1 tbsp ghee in a thick bottomed wide pan or kadai.
- add 3 tbsp basmati rice. stir the rice grains and saute for about 30 seconds on a low to medium flame or till you get a nice fragrant aroma from the rice. do not allow the rice to get browned.
- then add milk which has been boiled before. the pre boiled milk can be hot, warm or refrigerated. stir well.
- bring the milk to a boil first on a low to medium flame. do stir when the milk is getting heated up, so that the bottom of the milk does not get scorched.
- after the milk has come to a boil, continue to simmer till the rice grains are cooked. for quick cooking of the rice, i kept a lid on the pan. but in this case, you have to be in the kitchen so that you open the lid when the milk starts frothing up. or else you can cook the rice uncovered. but do stir regularly.
- another tip is cover the pan in such a way, so that some of the steam can be passed through.
- continue to cook further till the rice grains are completely cooked. after the rice grains are cooked, you can even mash them while stirring with a spoon or spatula.
- once the rice grains are cooked well, add sugar. stir so that the sugar is dissolved.
simmer for a further 8 to 10 minutes till the milk has reduced and the payasam has thickened. do keep in a mind that as the paal payasam cools it will thicken more, so you can decide the consistency which you want.
serve paal payasam plain or garnished with saffron, rose petals or sliced almonds. you can serve the rice payasam hot or cold. keep in the fridge after it comes at room temperature.
how to make paal payasam recipe:
1. heat 1 tbsp ghee in a thick bottomed wide pan or kadai. if you want, you can also add ½ tbsp ghee.
2. add 3 tbsp basmati rice. i kept the rice whole. you can also coarsely ground the rice and then add.
3. stir the rice grains and saute.
4. saute for about 30 seconds on a low to medium flame or till you get a nice fragrant aroma from the rice. do not allow the rice to get browned.
5. then add milk which has been boiled before. the pre boiled milk can be hot, warm or refrigerated.
6. stir well.
7. bring the milk to a boil first on a low to medium flame. do stir when the milk is getting heated up, so that the bottom of the milk does not get scorched.
8. after the milk has come to a boil, continue to simmer till the rice grains are cooked. for quick cooking of the rice, i kept a lid on the pan. but in this case, you have to be in the kitchen, so that you open the lid when the milk starts frothing up. or else you can cook the rice uncovered. but do stir regularly. another tip is cover the pan in such a way, so that some of the steam can be passed through.
9. after 30 minutes the rice grains are ¾th cooked.
10. continue to cook further till the rice grains are completely cooked. here i have kept the lid in a way, allowing some space for the steam to pass.
11. here the rice grain are cooked well. after the rice grains are cooked, you can even mash them while stirring with a spoon or spatula.
12. once the rice grains are cooked, then add 4 tbsp sugar. you can add sugar as per your taste requirements.
13. stir so that the sugar is dissolved.
14. simmer for a further 8 to 10 minutes till the milk has reduced and the payasam has thickened. do keep in a mind that as the rice payasam cools it will thicken more, so you can decide the consistency which you want.
15. 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.
Hii, Dassana will u suggest instead of sugar can i add milkmaid in it will it taste good or not….
shweta, if using condensed milk, then use it with milk. it will taste good. but cook the rice first in water + milk. once the rice is cooked, then add the condensed milk. so for 3 tbsp rice, you can use 1/2 litre of milk (2 cups milk) + 1 cup water or overall 3 cups milk. if required you can always add more milk. when the grains are almost cooked, then add the condensed milk. you can add 1/3 cup which i guess will be enough and not making the payasam too sweet. also in case the payasam becomes very sweet, then you can always add some more hot milk to reduce the sweetness.