pal payasam

Pal Payasam | Rice Kheer Recipe | Chawal Ki Kheer

What is Pal Payasam?

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.

Let’s talk about the ingredients for Pal Payasam recipe:

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.

Similar recipes on the blog

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.

How to serve Pal Payasam

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.

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How to make Pal Payasam

1.This recipe serves 6-8 persons.

pal payasam

2.Take a cooking pan. Add little water. This prevents the milk from sticking to the bottom.

pal payasam

3.Add 4 cups of milk. Let the milk come to a boil. Even if you are using boiled milk, let it boil once.

pal payasam

4.Add 3 tbsp of soaked rice.

pal payasam

5.Cook on low flame, stirring occasionally, till the rice is cooked and soft.

pal payasam

6.Thereafter mash with a potato masher.

pal payasam

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.

pal payasam

8.Heat 2 tsp ghee/clarified butter. Add 5-6 cashews. Cook till golden.

pal payasam

9.Add to the prepared payasam.

pal payasam

10.Serve hot/warm/cold. Bon appétit!

pal payasam

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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