Paal Payasam

The sweet end of any lunch is not complete without Payasam. My grandma loved my mate payasam and my dad says his favorite way to eat payasam was with appalam. I never get tired of this recipe. This is a very old recipe and one of the simplest you will ever come across. But as with all authentic Indian desserts, it’s also a labor of love and time.

Ingredients Of Paal Payasam 

  • 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

Direction of Paal Payasam 

  • Heat 1 tablespoon of ghee in a large heavy-bottomed saucepan or some kadai.
  • Add 3 tablespoons of basmati rice. Stir the rice grains and sauté for about 30 seconds over low to medium heat or until you get a nice fragrant aroma from the rice.
  • Do not let the rice brown. Then add the already boiled milk. Pre-cooked milk can be hot, lukewarm or refrigerated. Mix well.
  • First, bring the milk to a boil over low to medium heat. Stir when the milk heats up, so that the bottom of the milk is not burnt.
  • Once the milk has boiled, continue to simmer until the grains of rice are cooked. For quick cooking of the rice, I kept a lid on the pot.
  • But in this case, you have to be in the kitchen to open the lid when the milk starts to froth. Or you can cook the rice uncovered. But stir regularly.
  • Another trick is to cover the pan so that some of the steam can pass through. Continue to cook until the rice grains are completely cooked.
  • Once the rice grains are cooked, you can even crush them by stirring them with a spoon or spatula. Once the rice grains are cooked through, add more sugar.
  • Stir so that the sugar is dissolved. Simmer another 8 to 10 minutes until the milk has reduced and the payasam has thickened.
  • Keep in mind that when this payasam cools down it will thicken more, so you can decide what consistency you want.
  • Serve the paal payasam plain or garnished with saffron, rose petals or slivered almonds.

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