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Pal Payasam, Milk Payasam Recipe, traditional pal payasam recipe

December 21, 2015 by Suguna Vinodh 18 Comments

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pal-payasam-recipe

Traditional Pal Payasam recipe. Milk payasam / kheer recipe with step by step pictures. Old fashioned, Classic recipe.

The sweet ending to any lunch is not complete without Payasam. My grand mother loved pal payasam and my dad says her favorite way of eating payasam was with appalam. I can never get enough of this recipe. This is a very old fashioned recipe and one of the simplest ones you will ever come across. But as with all authentic Indian desserts, this too is a labor of love and time. The milk cooks for long and gets slowly caramelized and takes on a light creamy colour. There isn’t any better way to end your south Indian lunch than this pal payasam. One serving can never be enough. I like to serve it warm. Here is how to do old fashioned classic pal payasam.

This payasam is going to be on the stove for nearly one and half hours. If you are planning to serve it for lunch, first start the payasam on the stove and then start cooking your main meal. By the time the main cooking is over, the payasam also will be done. There is no need for constant stirring. The milk will not bubble over during cooking due to the water added while cooking. So don’t worry. We need to keep the flame in medium high at all times.

Take a wide deep bottomed heavy pan. Add in the water and the milk. For every litre of milk, we will be adding 1.5 litres of water. Let it come to a boil. Once it comes to a boil add in the washed rice to the pan. Keep cooking on medium high flame. Because of the large quantity of water used, the milk will not bubble over. Just make sure to have a wooden spatula. You need not keep stirring all the time. Once in 5 minutes is perfectly fine.

pal-payasam-recipe-add-rice

The milk mixture will start evaporating and reducing in volume. The milk mixture would have approximately reduced by half after 30-40 minutes. Keep stirring once in a while.

pal-payasam-recipe-keep-boiling

After about one hour and 15 minutes, the mixture would have become creamy in colour and thicker in consistency. Most of the liquid would have been evaporated by now. Add in the sugar and mix well. Let it boil for 2 minutes. Switch off the flame and add in powdered cardamom. Mix well to combine.

pal-payasam-recipe-add-sugar

For Tempering
Heat ghee in a pan and add in the broken cashew nuts. Fry on low flame until the nuts are slightly golden. Add it to the pal payasam.

pal-payasam-recipe-cashew

pal-payasam-milk-pudding

Serve warm.

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pal-payasam-recipe

Pal Payasam / Milk Payasam Recipe


★★★★★

4.8 from 5 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 1 hour 35 mins
  • Yield: 5 persons 1x
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Description

Traditional Pal Payasam recipe. Milk payasam / kheer recipe. Old fashioned, Classic recipe.


Ingredients

Scale

Main Ingredients

  • 1 litre Milk
  • 1.5 litres Water
  • 3 tablespoon Raw Rice
  • 1/2 cup Sugar
  • 3 Cardamom, powdered fine

For Tempering

  • 2 teaspoon Ghee
  • 7–8 cashew nuts, broken

Instructions

  1. Take a wide deep bottomed heavy pan. Add in the water and the milk. Let it come to a boil. Once it comes to a boil add in the washed rice to the pan. Keep cooking on medium high flame.
  2. The milk mixture will start evaporating and reducing in volume. The milk mixture would have approximately reduced by half after 30-40 minutes.
  3. After about one hour and 15 minutes, the mixture would have become creamy in colour and thicker in consistency. Add in the sugar and mix well. Let it boil for 2 minutes. Switch off the flame and add in powdered cardamom. Mix well to combine.
  4. Heat ghee in a pan and add in the broken cashew nuts. Fry on low flame until the nuts are slightly golden. Add it to the pal payasam.
  • Prep Time: 5 mins
  • Cook Time: 90 mins
  • Category: Dessert
  • Cuisine: South Indian

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Aravind Thyagarajan says

    November 5, 2021 at 10:04 pm

    I tried doing this in a slow cooker (Cooking overnight) and it came out absolutely excellent. Reminded me of the Pal Payasam we used to have in Guruvayur temple, Thanks much for posting the recipe

    ★★★★

    Reply
    • Suguna Vinodh says

      November 7, 2021 at 9:05 pm

      Thank You!

      Reply
  2. Kaush Rajan says

    August 27, 2020 at 1:24 pm

    Thank you🙏🏽 You make every dish sound so simple and put it across beautifully👌🏽

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 28, 2020 at 12:09 am

      Thank you very much 🙂

      Reply
  3. Mohan iyer says

    May 7, 2020 at 5:36 pm

    Nice recipe

    Reply
  4. Vidhya says

    April 28, 2020 at 9:58 pm

    Wonderful.It tasted heavenly. I followed your recipe to the T.
    Thank you for generously sharing your recipe.Great work!

    Reply
  5. Suresh says

    April 14, 2020 at 4:19 pm

    When to add sugar? Not mentioned.

    Reply
    • Suguna Vinodh says

      April 14, 2020 at 10:41 pm

      Please read again 🙂

      Reply
  6. Vidhu Devaraj says

    August 16, 2018 at 11:17 pm

    Hi SV..Can i use cashew or almond milk instead of regular milk. Will the water ratio still be the same?

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 16, 2018 at 11:27 pm

      Never tried with plant based milk. Do not know about the texture.

      Reply
  7. SG says

    August 25, 2017 at 5:24 pm

    Tried and fell in love with it! Excellent recipie.

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 28, 2017 at 8:30 pm

      Thank you SG

      Reply
  8. Revathi says

    April 18, 2017 at 12:54 pm

    Can i use CONDENSED mILK?

    Reply
    • Suguna Vinodh says

      April 24, 2017 at 2:05 pm

      Sure. you can.

      Reply
  9. Deepika says

    March 4, 2017 at 12:37 am

    Shal i use cane sugar(vellam) as an alternate for sugar?

    Reply
    • Suguna Vinodh says

      March 10, 2017 at 1:48 am

      Jaggery will make the milk curdle.

      Reply
  10. Elizabeth says

    May 10, 2016 at 5:12 am

    It sounds similar to rice kheer.Is it?

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 10, 2016 at 9:44 am

      Yes. It is similar!

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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