Kerala Paal Payasam Recipe | Rice Pudding | Rice Kheer Recipe
Kerala Paal Payasam is one of the easiest dessert for the sweet lovers. Its one of the various payasam served in onam sadhya. Unlike all other sadhya payasam which uses coconut milk, this Paal Payasam requires cow’s milk.
Traditionally its cooked in an open heavy bottomed pan or what we call in Malayalam ‘Urali’, stirring continuously till the milk reduces to half and thickens. But, here I’m going to tell you the easiest way to prepare payasam as we will be preparing in a pressure cooker. Yes! you heard it right. So, no more standing for long hours in the kitchen to fulfill your sweet cravings. Just enjoy your time and your tastebud.
You can also prepare this using leftover cooked rice, much more easier to make than using raw rice. If so, use double the quantity of the rice mentioned here.
More Onam Sadya Recipes you must try:
Notes:
1. Pressure cooker should be big enough so that the milk won’t spill out.
2. You can use your normal rice, no need of basmati.
3. If you don’t have broken rice (which is optional), you can pulse the rice once in a mixie. Here , I have used whole rice grains.
How to make Kerala Paal Payasam, Rice kheer:
1. Put all the ingredients mentioned under Part I into a pressure cooker on high flame. Close the lid without the weight on.
2. Wait for the steam to come out, and then put whistle. Lower the flame.
3. Now cook on low flame for exact 30 minutes. After 30 minutes, switch off the flame. Let it remain undisturbed for an hour. Once open, add in cardamom powder and mix well. The color of the milk will change to light golden.
4. Heat ghee in a seasoning pan. Fry the nuts. Add raisins at last as it takes less time to fry. Add this to the payasam. Mix and serve it warm or chilled.
Kerala Paal Payasam Recipe | Rice Pudding | Rice Kheer Recipe
Ingredients
Part I :
- 1 litre Cow's milk / 4 cups milk cup measurement 250 ml
- 1 handful Payasam rice / broken red rice / about 3-4 tbsp
- 1 cup Sugar
Part II:
- 1 tbsp Ghee
- 1/2 tsp Cardamom powder
- handful of Nuts cashews, raisins, almonds
Instructions
- Put all the ingredients mentioned under Part I into a pressure cooker on high flame. Close the lid without the weight on.
- Wait for the steam to come out, and then put whistle. Lower the flame.
- Now cook on low flame for exact 30 minutes. After 30 minutes, switch off the flame. Let it remain undisturbed for an hour. Once open, add in cardamom powder and mix well. The color of the milk will change to light golden.
- Heat ghee in a seasoning pan. Fry the nuts. Add raisins at last as it takes less time to fry. Add this to the payasam. Mix and serve it warm or chilled.
Notes
2. You can use your normal rice, no need of basmati.
3. If you don't have broken rice (which is optional), you can pulse the rice once in a mixie. Here , I have used whole rice grains.
