Pal Payasam Recipe Instant Easy Home Cooking Steps Items

Pal Payasam Recipe Instant is one of the most adored South Indian dessert recipes, bringing rich creamy milk with rice and sweet flavours that instantly soothe the soul and satisfy the sweet tooth. This traditional paal payasam or milk payasam is essentially a type of kheer — a classic Indian rice pudding with simple ingredients like rice, milk and sugar simmered to creamy perfection. What makes this version “instant” is the smart approach to reducing cook time while retaining the authentic taste and texture that households cherish. I personally recommend this method for home cooks who want the traditional flavours without hours at the stove.

Recipe Card

Ingredients With Exact Quantities

• 1 cup (200 g) raw rice (basmati or short-grain)
• 5 cups (1200 ml) full-fat milk (fresh cow’s milk for best taste)
• 1 cup (200 g) granulated sugar (adjust as preferred)
• 2 tbsp (30 g) ghee (clarified butter)
• 10–12 cashew nuts
• 2 tbsp raisins
• ½ tsp cardamom powder (ground fresh)
• A pinch of saffron (optional for aroma and colour)

Step-By-Step Instructions

1. Prep The Rice

Rinse the raw rice under cold water until the running water is clear (about 1–2 mins). Soak the rice in water for 20–30 mins. Soaking helps the rice grains cook faster and more evenly.

2. Heat The Milk (5 mins)

In a heavy-bottomed pan, pour 5 cups of full-fat milk and warm it on medium flame. Stir occasionally to prevent the milk from sticking to the bottom. Warm milk helps speed up the cook time and delivers more creaminess. Understanding Pal Payasam Recipe Instant is essential.

3. Add Rice To Milk (5 mins)

Drain the soaked rice and add it to the warm milk. Turn the flame to low and let it come to a gentle simmer. Stir continuously for the first few minutes so the rice doesn’t stick.

4. Simmer To Cook (25–30 mins)

Reduce the heat to low and simmer the milk and rice mixture for about 25–30 mins. Keep stirring gently every few minutes. You’ll notice the rice grains soften and the milk begins to thicken beautifully — a sign of creamy texture forming.

5. Sweeten The Payasam (5 mins)

Once the rice is fully cooked (soft and creamy), add 1 cup of granulated sugar. Stir well until the sugar dissolves completely. Simmer for an additional 5 mins until the payasam thickens slightly. This relates to Pal Payasam Recipe Instant.

6. Roast Nuts & Raisins (5 mins)

In a small pan, heat 2 tbsp ghee. Roast cashew nuts until golden brown, then add raisins and fry for 30–40 seconds until they puff up. Pour this ghee-nut mixture into the payasam.

7. Final Flavouring

Add ½ tsp cardamom powder and a pinch of saffron strands (if using). Give it a final stir. The aromatic cardamom and saffron will improve the payasam’s flavour to festive heights.

Pro Tips From Personal Cooking Experience

• When I visited Kerala last winter, I noticed they simmer this payasam on a low flame for deeper flavour — patience pays off!
• Always use a heavy-bottomed pan; milk can scorch on thin pans, especially when thickening.
• If you want extra creaminess instantly, add a splash (¼ cup) of evaporated milk in the last 5 mins.
• Rice consistency matters — long-grain like basmati keeps grains separate, while short-grain yields creamier thickness.
• Adjust sugar based on sweetness preference; traditional versions can be sweeter than modern tastes.

Chef’s Notes: Substitutions, Storage, Variations

Ingredient Substitutions

• Milk: You can use low-fat milk, but the texture will be less creamy.
• Rice: Short-grain rice cooks faster and gives thicker results; broken rice also works.
• Sweetener: Substitute jaggery (grated) for sugar for a wholesome twist — add it after rice is fully cooked.

Storage Tips

• Store leftover payasam in an airtight container in the fridge for 2–3 days.
• Reheat gently on low flame; add a splash of milk if too thick. It tastes wonderful warm or chilled.

Variations You Can Try

• Temple Style Payasam: Some temples in Kerala prepare Paal Payasam without cardamom and nuts for pristine simplicity.
• Saffron Rich Payasam: Soak a few saffron strands in warm milk, then add for luxurious colour and aroma.
• Nutty Delight: Add almonds and pistachios for more texture and richness.

Nutrition Information Per Serving

Note: Nutrition can vary widely based on milk fat content and nuts added. Typical payasam servings range ~158–408 kcal depending on portion and ingredients. Learn more about Pal Payasam Recipe Instant.

Why Pal Payasam Is A Beloved Traditional Dessert

Pal Payasam isn’t just food; it’s culture. In many South Indian states, payasam is served during festivals, temple offerings and family celebrations alike. The creamy texture and sweet aroma of cardamom evoke nostalgia and comfort — something that many home cooks, including myself, cherish deeply when I prepare this dessert for special occasions. Its roots connect to ancient Indian traditions documented through history as part of celebratory meals across regions. TTD Official Website lists traditional sweets prepared for temple offerings, highlighting the importance of desserts like payasam in rituals.

Frequently Asked Questions (FAQs)

Can I Make This Pal Payasam Recipe Instant Without Constant Stirring?

Yes. Cover the pan with a lid while simmering and stir every 5–7 mins to prevent burning. Slow simmer yields richer texture.

Can I Use A Pressure Cooker To Speed Up Cooking?

Yes, pressure cooker methods exist — cook on low flame for 30–45 mins safely (ensure vessel fits and avoid spillage).

Can I Serve It Cold?

Absolutely. Some people serve payasam cold after refrigerating; it thickens more and tastes delicious.

Enjoy your creamy, aromatic pal payasam — this easy, instant home recipe delivers classic flavour with simple steps and accessible ingredients for cooks of all levels.