Paal Payasam, also known as Rice Payasam, is a rich and creamy South Indian dessert made with rice, milk, and sugar. Slow-cooked until thick and fragrant, this sweet dish is often prepared during festivals, celebrations, and temple offerings. Paal payasam | rice payasam is known for its comforting flavor and smooth texture.
Origin of Paal Payasam
Paal Payasam has deep roots in South Indian cuisine and is especially popular in the state of Kerala, where it is served as a traditional dessert during festive meals. The dish is commonly prepared in temples and special occasions as part of celebratory feasts.
Why It’s Loved
This paal payasam | rice payasam recipe is loved for its creamy texture and delicate sweetness. The slow cooking process enhances the flavor of milk and rice, while cardamom and nuts add aroma and richness.
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Paal Payasam | Rice Payasam
4
servings10
minutes35
minutes250
kcalIngredients
1/4 cup basmati rice
1 liter milk
1/2 cup sugar
1/4 tsp cardamom powder
2 tbsp ghee
10 c ashews
10 raisins
Directions
- Wash the rice and soak it for about 10 minutes.
- Heat milk in a heavy-bottomed pan and bring it to a gentle boil.
- Add soaked rice and cook on low heat until the rice becomes soft.
- Stir occasionally to prevent sticking.
- Add sugar and mix well until dissolved.
- Sprinkle cardamom powder and stir.
- In a small pan, heat ghee and fry cashews and raisins until golden.
- Add the fried nuts to the payasam.
- Serve warm or chilled.
Notes
- Serving Suggestion: Best served as a dessert after a festive meal.
- Tip: Stir frequently to prevent milk from sticking to the pan.
- Storage: Refrigerate up to 2 days.
