Paal Payasam Recipe With Jaggery Easy Home Cooking Steps

Know the details about the Paal Payasam Recipe With Jaggery Easy Home Cooking Steps, Paal Payasam Recipe With Jaggery Easy Cooking Process

Paal Payasam Recipe with Jaggery: A Sweet Delight from South India


Paal Payasam, also known as Milk Kheer, is a traditional dessert from the Southern part of India. It’s typically served during festivals and special occasions. The unique twist in this recipe is the use of jaggery, which lends a rich, earthy sweetness to the dish, making it even more delectable.

Paal Payasam Recipe With Jaggery Easy Home Cooking Steps

Items Required & Quantity

  1. Basmati rice – 1/2 cup
  2. Jaggery – 1 cup
  3. Full cream milk – 1 litre
  4. Ghee (clarified butter) – 2 tablespoons
  5. Cardamom powder – 1 teaspoon
  6. Cashews – 10 pieces
  7. Raisins – 10 pieces

Nutritional Information

The estimated nutritional content per serving (approximately 1 cup) is:

  • Calories: 250
  • Fat: 7g
  • Carbohydrates: 40g
  • Protein: 6g

Preparation Time & Cooking Time

  • Preparation Time: 10 minutes
  • Cooking Time: 40 minutes

Cooking Steps Overview

  1. Roasting the rice
  2. Cooking the rice in milk
  3. Preparing the jaggery syrup
  4. Combining the syrup and rice mixture
  5. Adding the final touches

Step-by-step Cooking Procedure

  1. Roasting the Rice: Heat ghee in a heavy-bottomed pan, add basmati rice and roast until it turns slightly golden.
  2. Cooking the Rice in Milk: Pour in the milk and let the rice cook on a low flame, stirring occasionally. This process may take 20-25 minutes.
  3. Preparing the Jaggery Syrup: In a separate pan, melt the jaggery with a little water until it forms a thick syrup. Strain the syrup to remove any impurities.
  4. Combining the Syrup and Rice Mixture: Once the rice is cooked, add the jaggery syrup and mix well. Let it simmer for 5-10 minutes.
  5. Adding the Final Touches: Fry cashews and raisins in ghee till they turn golden brown. Add these along with cardamom powder to the Payasam. Stir well and serve hot or chilled.


  • Constant stirring is key to prevent the milk from burning at the bottom.
  • You can adjust the quantity of jaggery based on your preferred level of sweetness.
  • Always strain the jaggery syrup to ensure there are no dirt particles.

Things to Know

Paal Payasam is a versatile dish that can be served both hot and cold. It’s often eaten as a dessert after meals, but can also be enjoyed as a sweet treat at any time.


  1. Can I use brown sugar instead of jaggery? Yes, you can substitute jaggery with brown sugar, but it will slightly alter the taste and color of the Payasam.
  2. Can I use any other type of rice? Basmati rice is preferred for its fragrance and texture, but you can also use other types of long grain rice.
  3. Can this dish be made vegan? Yes, by substituting dairy milk with coconut milk and ghee with a plant-based alternative, you can make a vegan version of this dish.

Enjoy the rich and creamy Paal Payasam with a hint of jaggery. It’s a simple recipe loaded with flavors that will leave you wanting more!

Happy cooking!

Pal Payasam Recipe Kerala Style Easy Home Cooking Procedure

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