Paal Payasam – Is a simple yet tasty South Indian payasam prasadam made with milk and rice. This is one of the traditional recipe made during festivals. Paal Payasam is a rich rice and creamy sweet/pudding made by simmering rice in milk and sugar slowly until it achieves a creamy-like consistency. This recipe of the pal payasam or the kheer is very easy to prepare in just a few steps, making it easy for working women who have less time to prepare..
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201016_131025.jpg?w=840)
Other prasadam recipes you may like:
- Sweet Coconut Powder Prashad|Sweet Kobbari Podi Prasadam
- ThriMadhuram Prasadam
- Prasadam Nuvvula Pulihora/Prasadam Puliodarai
- Bhakshalu/Puran Poli/Holige/Oliga
How to make Paal Payasam
SOAK TIME: 1 HR COOK TIME: 30 MINS TOTAL TIME: 30 MINS COURSE: DESSERTS/SWEETS CUISINE: SOUTH INDIAN SERVINGS : 3-4
Ingredients
- rice – 1/4 cup
- milk – 1.5 cups (adjust, may take more)
- water – 1/2 – 1 cup (adjust)
- sugar – 1/4 cup
- cardamom/elaichi – pinch
- dry fruits – few
- fresh coconut pieces – few (optional)
- ghee – 1 tsp
Instructions
- Rinse and soak rice for 1 hr. This step helps the rice to cook faster.
- Boil milk, add water and soaked rice.
- Cook rice in milk on med low flame to prevent burning. Stir occasionally. Cook until the kheer turns creamy.
- Adjust milk and water to adjust the consistency.
- Cook rice until rice becomes soft and cooked.
- Add sugar, cardamom. Cook 3 more mins until the sugar dissolved completely.
- Heat a pan with ghee, add dry fruits and roast them till golden.
- Pour the roasted dry fruits over kheer and mix well.
Tips
- Soaking the rice helps to cook rice faster.
- The kheer should not be made too thick as it thickens once cooled.
- Boil the milk on medium low flame to prevent from burning.
- Adjust water and milk as needed.
Step by step photo instructions
- Rinse and soak 1/4 cup rice for 1 hr. This step helps the rice to cook faster.
- Boil 1 cup milk, add 1//2 cup water and soaked rice.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201016_165633.jpg?w=1024&resize=512%2C512)
3. Cook rice in milk on medium low flame to prevent burning. Stir occasionally. Cook until the kheer turns creamy.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201016_170833.jpg?w=1024&resize=512%2C512)
4. Adjust milk and water to adjust the consistency.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201016_170543.jpg?w=1024&resize=505%2C354)
5. Cook rice until rice becomes soft and cooked.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201016_170623.jpg?w=1024&resize=507%2C366)
6. Add 1/4 cup sugar, pinch of cardamom. Cook 3 more mins until the sugar dissolved completely.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201016_171101.jpg?w=1024&resize=510%2C381)
7. Heat a pan with 1 tsp ghee, add dry fruits and coconut pieces, roast them till golden.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201016_171244.jpg?w=1024&resize=505%2C392)
8. Pour the roasted dry fruits over kheer and mix well.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201016_171350.jpg?w=1024&resize=504%2C370)
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