Pal payasam is a thick and creamy pudding prepared with rice and milk. It has the flavor of ghee and cashews. As is kheer in North India, so is Payasam in South India. There are a number of variations of payasam, Moong Dal Payasam, pada payasam and many more. This reminded me of kesari. Just as payasam there are so many variations of kesari, such as rava kesari, pineapple kesari, mango kesari and more. Pal payasam is the simplest of all payasam recipes. It is an easy sweet recipe which can be prepared with few easily available ingredients. In North India the kheer recipe changes as we go from one kitchen to another, likewise I read a number of variations of pal payasam recipe too which I will discuss in the coming sections.
Pal payasam recipe is very close to kheer recipe. Just as kheer, pal payasam calls for rice, milk, and sugar. Payasam further calls for ghee and cashews as the sweet dish is tempered with these ingredients. Let’s have a look at the ingredients for Pal Payasam recipe:
Milk: Like for any kheer recipe, payasam recipe too calls for milk. Well, I observed one thing. The consistency of kheer could be a bit thin, but the consistency of payasam is so creamy and rich. And for that, it is important to use full cream milk.
Rice: Basmati rice works best for kheer recipes as well as payasam recipes. Well, I like to use broken basmati rice instead of whole-grain for my kheer recipes and therefore I have used the same for the payasam recipe too. Some recipes ask for frying rice in ghee and then adding to milk. I had soaked the rice instead of frying.
Sugar: Regular or granulated sugar has been used for the sweetness and same can be adjusted as per taste.
Flavoring: I have tempered payasam with ghee and cashews. Raisins can also be used to temper pal payasam. However, we don’t like raisins and therefore I have not added the same. Little cardamom powder has also been added.
Recently on Thiru Onam, I saw many sadhya posts on Instagram and was tempted to make something. Pal payasam is the simplest payasam and therefore I prepared it. This is the first payasam recipe on the blog. However, there are a number of kheer recipes from the very popular rice kheer to urad dal ki kheer recipe. Find the collection of kheer recipes here.
Just like kheer, payasam can be served hot, at room temperature or cold. I prefer it at room temperature. Make it on an auspicious occasion and serve as prasad.
1.This recipe serves 6-8 persons.
2.Take a cooking pan. Add little water. This prevents the milk from sticking to the bottom.
3.Add 4 cups of milk. Let the milk come to a boil. Even if you are using boiled milk, let it boil once.
4.Add 3 tbsp of soaked rice.
5.Cook on low flame, stirring occasionally, till the rice is cooked and soft.
6.Thereafter mash with a potato masher.
7.Cook on low flame till payasam reaches the desired consistency, i.e. thick and creamy. Add ½ cup sugar or as per taste and ½ tsp cardamom powder. Cook for 2 minutes. The payasam will thicken once it comes to the room temperature, therefore decide accordingly.
8.Heat 2 tsp ghee/clarified butter. Add 5-6 cashews. Cook till golden.
9.Add to the prepared payasam.
10.Serve hot/warm/cold. Bon appétit!
PREP TIME 10 minutes + 30 minutes soaking time
COOK TIME 30 minutes
TOTAL TIME 40 minutes + 30 minutes passive time
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