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May 14, 2013


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paal payasam copy

I had noted down this recipe long back from Vanitha magazine with my neighbour’s help.When i posted Onam sadhya recipes , i couldn’t try this one.This is also one of the most important payasam recipe which keralites prepare on onam day.Its a very simple recipe but very rich & tasty. I loved it a lot.It tasted more like “sweetened condensed milk “ Smile.. Just a handful of rice is enough to make payasam for 4 – 5 people.In kerala, they make this payasam in a wide opened uruli..I tried in pressure cooker.. Usually i make paal paysam for gokulashtami by roasting & grinding the rice.But this has a very simple procedure.I used good quality raw rice but i heard red rice would be the best..Do try this payasam for ur guests. They will love it for sure.. It can be served warm or cold , it tastes the best either ways !
Last but not the least , after 4 years of blogging, somehow I reached my 300th post ;). So i thought of sharing this delicious n rich sweet recipe with u all..Thanks for all ur encouragement & support  Smile

paal payasam 1

1 cup - 200ml
  • Raw rice (good quality) – 4 tbsp (1/4 cup)
  • Milk – 5 + 1.25 cups ( 1.25 litres)
  • Water – 2.25 cups ( 500 ml)
  • Sugar – 1/2  - 3/4 cup (Adjust as per ur sweetness )
  • Cardamom – 2 nos (optional)
  • Ghee – 1 tsp
  • Cashews & dry grapes – few to roast & garnish

  • In a cooker base or big vessel , take 5 cups of milk and  2.25 cups of water ( totally 7 cups). Allow it to boil in high flame till it is reduced to 6 cups. Now wash and add the rice & pressure cook in low flame for 3-4 whistle.
paal payasam tile1
  • After the rice is cooked well, open the cooker lid and mash the rice with a whisk or ladle.
paal payasam tile2
  • Add sugar , half cup of milk (if necessary) & let it boil for another 4-5 minutes & switch off the flame.
paal payasam tile3
  • As time proceeds , this payasam will thicken.So add  the remaining 3/4 cup of milk according to ur desired consistency..Garnish with roasted cashews & dry grapes , enjoy !

paal payasam

  • Adjust the quantity of milk and sugar given here as per ur taste..
  • I used low fat milk. U can use whole milk or full fat milk to make the dish more rich.
  • Saffron can be used instead of cardamom powder. Color of this payasam will be in yellow side. If u add more milk at the end , u’ll get the white color..
  • U can add sugar anytime if u feel the sweet is less..

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  1. This is really a richy rich payasam,I too make it. never knew its called kerala payasam.. Congrats on 300th post!! :)

  2. Congrats on the 300 post and a yummy payasam to celeberate.btw this is the only way we make paal payasam for every ocassion as I do mostly palakkad chamayal As my mom hails from Palakkad , I picked up her style of cooking. keep it up!

  3. Congrats on the 300th Post .Payasam looks delicious and perfect for the occassion

  4. Its very tempting akka... one of my fav...

  5. dear chitra,
    kerala paal payasam never has any spices like cardomem and cashew and all and is done only in milk u need to cook the rice after washing i use jeera sambha the smell is divine and cook it for 6 to 7 whistles in milk for one pidi handful of rice i use one litre of milk and once the cooker is opened blend it in mixie or with a hand blender adding some milk once it is coming to boil add 2 ladle of sugar not more if u can go for unrefined ones they are very good and add some brown sugar jaggery i mean just a tablespoon full to give that light coffee brown effect to the payasam and as u keep mixing it will thicken because of the rice now just boil the remaining milk and add it and bring it down as it is cooling it will become even more thicker...now this is my way of doing it and i am in no way finding fault about your way...sunkan

    1. Thank u so much mam for sharing ur payasam recipe with me..Actually I was looking for authentic kerala recipe and ended up with the recipe i got from vanitha magazine..I'll sure update this post very soon with ur method.Adding little jaggery is really a nice tip to bring that color.. I hope people visting this page would read this & try :) Thanks again mam:)

  6. congrats on 300th post.yummy payasam.

  7. Looking yummy and delicious! Tempting clicks too:)

  8. Congrats on your 300th post! May u reach many more milestones Dear!

  9. congrats on ur milestone.. and all the best for more to come.. Looks yummy.. perfect way to celebrate

  10. Wonderful payasam...i remember guruvayoor for this...veetilekalum avadathe swathu specialannu

  11. Congrats Chitra. Payasam looks very delicious.

  12. congrats......looks sooo tempting..

  13. Congrats on your 300th post.Paal payasam looks delicious.

  14. Payasam looks delicious! Congrats on your milestone n happy blogging! :)

  15. congrats on your 300 th post..lip smacking dish

  16. Congrats on your 300 post, payasam looks so tempting :)
    Thanks for sharing !!!

  17. Delicious payasam looks tempting!
    Congrats on your 300th post!!

  18. Congrats. Paal Payasam looks so tempting.
    Read: http://indianfoodnest.blogspot.com/2013/05/egg-bajji-recipe-muttai-bajji-recipe.html

  19. Paal Payasam was one of our favorite childhood festival dishes while growing up :) Reminds me of my grandmom and her yummy payasam!Love the way you have shot the picture...

  20. Yummy one..one of all time fav payasam n congrats

  21. Hi this is the authentic pal payasam recipe. I donno why 'Sunkan' said that... We use cardamom. Nothing wrong in it!! Good job Ms Chithra


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