📝 About This Recipe
Paal Payasam is the soul of South Indian celebrations, a quintessential dessert famously served as 'Prasadam' in the temples of Kerala. This elegant pudding relies on the magical transformation of just three main ingredients—milk, sugar, and rice—into a creamy, pinkish-hued nectar through patient, slow reduction. Its beauty lies in its simplicity, offering a rich, velvety texture and a delicate caramelized aroma that defines the essence of traditional Indian hospitality.
🥗 Ingredients
The Base
- 1.5 liters Full-fat whole milk (Fresh, high-quality milk is essential for the creamy texture)
- 1/4 cup Unpolished Matta rice (Unakkalari) (Traditional short-grain red rice; can substitute with Basmati broken rice)
- 3/4 cup Granulated white sugar (Adjust slightly based on desired sweetness)
Aromatics & Flavorings
- 5-6 pieces Green cardamom pods (Freshly crushed into a fine powder)
- 1 pinch Saffron strands (Optional, for a golden hue and floral note)
- 2 teaspoons Ghee (Clarified butter) (For roasting the rice and garnishes)
The Garnish
- 10-12 pieces Cashew nuts (Split into halves)
- 1 tablespoon Golden raisins (Sultanas)
👨🍳 Instructions
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1
Begin by washing the rice thoroughly under cold running water until the water runs clear. Soak the rice in enough water for 15-20 minutes to soften the grains, then drain completely.
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2
In a heavy-bottomed pan or a traditional bronze 'Uruli', heat one teaspoon of ghee over medium-low heat. Add the drained rice and sauté gently for 2 minutes until it becomes fragrant, but do not let it brown.
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3
Pour the 1.5 liters of full-fat milk into the pot with the rice. Increase the heat to medium-high and bring the milk to a gentle rolling boil, stirring occasionally to prevent the bottom from scorching.
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4
Once the milk boils, reduce the heat to the lowest setting. This slow-cooking process is crucial for achieving the characteristic pink tint and thick consistency.
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5
Simmer the mixture for about 45-50 minutes. Stir every 5 minutes, scraping the milk solids (malai) that collect on the sides of the pot back into the milk.
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6
Check the rice grains; they should be completely cooked, soft, and almost dissolving into the milk. The milk should have reduced to nearly half its original volume.
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7
Add the sugar to the pot. Stir well until the sugar is completely dissolved. You will notice the consistency thin out slightly before thickening again.
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8
Continue to simmer for another 10-15 minutes after adding the sugar. The color of the payasam will transition from bright white to a beautiful pale cream or light pink.
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9
Stir in the freshly crushed cardamom powder and the optional saffron strands. Let it simmer for 2 more minutes to allow the flavors to infuse.
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10
In a separate small tempering pan, heat the remaining teaspoon of ghee. Fry the cashew nuts until golden brown, then add the raisins and fry until they plump up like balloons.
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11
Pour the ghee, cashews, and raisins over the simmering payasam. Turn off the heat immediately.
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12
Cover the pot with a lid and let it rest for at least 10 minutes before serving. This allows the flavors to settle and the texture to become even more velvety.
💡 Chef's Tips
Always use a heavy-bottomed stainless steel or cast iron pot to prevent the milk from burning at the bottom. For an authentic Kerala Temple style flavor, use 'Unakkalari' (dried raw rice) which gives a unique earthy taste. Do not add the sugar until the rice is fully cooked; otherwise, the rice grains will remain hard and won't soften. If the payasam becomes too thick upon cooling, you can stir in a little warm milk to adjust the consistency before serving. Constant stirring and scraping the sides of the pan is the secret to a rich, 'rabri-like' depth of flavor.
🍽️ Serving Suggestions
Serve warm in traditional clay bowls to enhance the rustic aroma of the milk. Pair it with 'Boli' (a sweet lentil flatbread) for the classic Thiruvananthapuram wedding feast experience. Serve chilled on a hot summer afternoon as a refreshing, creamy dessert. Accompanied by a small piece of ripe banana (Palayamkodan variety) to balance the sweetness. Enjoy it alongside a salty snack like 'Medhu Vada' for a delightful sweet-and-savory contrast.