What is paal payasam made of?

Only 4 ingredients – rice, milk, sugar and ghee – simmered together into a thick, creamy concoction of deliciousness. This South Indian sweet dish can literally be the dessert of your dreams because it is so easy to make and a 10/10 on taste. Paal Payasam can be served hot or cold as a sweet or an after-meal dessert.

What to do if payasam is too thick?

If your seviyan payasam becomes too thick, add more milk and cook it for a few minutes over a low flame to thin it out .

Which country invented payasam?

Mythical roots. Many legends surround the humble payasam, known as kheer in northern India. The dessert, made by boiling milk, sugar and rice, is said to have originated 2,000 years ago in the eastern Indian state of Odisha , and is associated with the building of the Konark Sun Temple there.

Which state made Paal Payasam?

Recipe of Pal Payasam - Kerala Dessert, Cuisine, Kerala Food | Kerala Tourism.

Why does milk curdle in payasam?

If the milk is too hot or cold , either ways, the chances of milk curdling are higher. Add milk gradually. This prevents from forming lumps. Also, keep scraping the sides of the pan while cooking.

How to reduce sugar level in payasam?

Payasam with moong dal, ghee and coconut milk . This has a low glycemic index because of the protein in the dal, the use of good fat and ghee, which again has a low glycemic index, jaggery and coconut flakes. Similarly, you can use alternative ingredients without compromising on taste.

How long does payasam last in the fridge?

Storage. If there any leftovers, then refrigerate for 3 to 4 days in a covered container. I would not recommend freezing as the taste and texture changes and becomes way off. After refrigeration, you can reheat the payasam on low heat if you want to eat it hot or warm.

What is Palada payasam made of?

About Palada Payasam (Pradhaman) This payasam is made with rice ada, sugar and milk unlike my ada pradhaman which uses jaggery & coconut milk. Both recipes can be used in onam sadya platter. This pink palada payasam is made just three ingredients. All you need is rice ada (store bought is fine), milk and sugar.

What is the origin of Paal Payasam?

A food of the gods, payasam is believed to have been first prepared several thousand years ago in temples , with numerous references in Vedic texts and other literary sources. The most famous tale, of course, is from Valmiki Ramayana, where a golden bowl of payasam emerges from the sacrificial fire.

What is rice payasam made of?

Rice Payasam also known as Bellam Paramannam, Ksheerannam or Annam Payasam is traditional South Indian pudding made with rice, milk and jaggery . It is flavoured with ground cardamom and sweetened with jaggery. Rice Payasam is garnished with ghee fried cashews, raisins and sometimes sliced copra (dried coconut).

What is the difference between kheer and payasam?

Kheer is a term used all over India while Payasam is a word used in South India . Though there are few variations in the recipes that are made in different regions, they are almost made on the same lines using milk, as it is the main ingredient.

Paal Payasam Recipe(Easy Method) | Cook Click N Devour!!! (2024)

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Paal payasam is a delicious south Indian milk kheer with rice. This quintessential south Indian dessert is made for all festivals like Diwali, navratri. With just three main ingredients you can make this super rich dessert for all festivals. The traditional paal payasam recipe takes some time to make but here I am sharing an easy method. Here is how to make best paal payasam recipe.

What Is Paal Payasam?

Paal payasam is a traditional south Indian dessert you will find all festivals as well as wedding feasts. It is essentially a sweet rice pudding cooked in milk and garnished with fried nuts.

There are many variations with paal payasam recipe like using sugar, jaggery, coconut milk etc. Also you make this milk kheer is pressure cooker, in a pot and also microwave.

Payasam as it is known south India or kheer as known in north India is a simple milk pudding made with rice, vermicelli, semolina, sago pearls or various veggies at times. There are literally more than 100 varieties of payasam recipes made with various ingredients. This paal payasam or milk payasam is the most basic and popular one.

In south India we make payasam not only for festivals like Diwali, Ganesh chathurti, navratri but also for quick Friday poojas. So having some quick methods and shortcuts come rally handy. We make carrot kheer, badam kheer, pumpkin kheer depending on the availability of the ingredients.

As I mentioned above traditional method of making paal payasam might take especially if you are doing in large scale. Here I am sharing an easy method to make paal payasam using pressure cooker.

Fragrant basmati rice combined with milk and sugar is sure a treat to the taste buds. Addition of teeny amount of ghee absolutely elevates the flavor and experience. Adding dry fruits and nuts are optional but I recommend.

Rice based desserts are very popular in India. If not paal payasam I sometimes make sweet pongal or even phirni.

Just 4 ingredients and 20 minutes are all you need to make this quick version of paal payasam and I am telling you will love this.

Serve paal payasam hot or warm as dessert. You can serve it cold if you prefer.

This Paal Payasam Recipe Is

Rich, flavorful & delicious

Quick method that takes only 20 minutes

Vegetarian & gluten free

Can be made vegan easily

kid friendly dessert with wholesome ingredients

Ingredients For Paal Payasam

To make paal payasam you will need

Milk- use full fat whole milk for best tasting payasam. This payasam tastes best when made creamy and rich.
Sugar– Sugar is my preferred sweetener for this dessert. If you are making this payasam with coconut milk you can add jaggery. Adding jaggery to dairy milk will curdle the milk though.
Ghee– a small amount of ghee truly elevates the flavor and taste of this dessert but you can skip it if you wish.
Saffron– I like to infuse my paal payasam with a pinch of saffron. rather than pure white payasam, we like this orange hued one. Again saffron is an optional ingredient. You can just add some cardamom powder.

How To Make Paal Payasam In A Pot?

Making paal payasam in a pot is easy but takes time. Actually it is the traditional method of making this payasam.

To make this payasam in a pot, the recipe basically remains the same. Use a sturdy pot with heavy bottom and lid.

Heat 2 tablespoons in the pot. Add the basmati rice and roast till it turns fragrant. let cool and grind to a coarse powder.

In the same add the milk and bring to a boil. Add the rice powder and mix well. Simmer the flame and cook for 30-40 minutes until the rice is completely cooked. Add the sugar, saffron and nuts.

Simmer for 10 more minutes and remove from flame.

Paal Payasam With Coconut Milk

To make paal payasam recipe with coconut milk you need 1.5 cups thin coconut milk and 1/2 cup thick coconut milk.

Cook the rice grits in thin coconut milk until done. Add the sugar and simmer till sugar dissolves. Add cardamom powder, saffron and nuts.

Finally add thick coconut milk and remove from flame. This is a vegan paal payasam recipe for those who want to avoid milk.

Tips To Make Best Paal Payasam

Use a heave pot or big pressure cooker for this recipe

Do not use more rice than mentioned in the recipe

I like to infuse the payasam in saffron. If you want to make white payasam just leave out saffron

If you are looking for milk based desserts do check chocolate burfi, badam kheer, milk peda in 15 minutes, chocolate peda, rasmalai

More payasam or kheer recipes

thengai payasam

matar ki kheer