Paal Payasam Recipe Milkmaid Hotel Style Easy

Paal Payasam Recipe Milkmaid is a rich, creamy Indian milk pudding made hotel-style using condensed milk (Milkmaid) for extra flavour and sweetness. This version takes inspiration from traditional South Indian kheer and simplified Milkmaid recipes found on the official Milkmaid Recipe Collection and combines it with classic paal payasam techniques to create a decadent dessert that’s both quick and indulgent.

Recipe Card

Ingredients (Exact Quantities)

• 1 litre full-cream milk (fresh or boiled)
• ½ tin (approx 190g) Nestlé Milkmaid Sweetened Condensed Milk
• ¼ cup raw basmati rice, washed and soaked 15–20 mins
• 2 tbsp ghee (clarified butter)
• 2 tbsp cashews
• 2 tbsp raisins
• ½ tsp cardamom powder
• Optional: saffron strands or chopped nuts for garnish

Step-By-Step Instructions

1. Prepare Ingredients (0–10 mins)

Wash the rice under running water and soak in a little water for about 15–20 minutes to soften. Meanwhile, measure the Milkmaid and other ingredients.

2. Roast Nuts (10–15 mins)

Heat 1 tbsp ghee in a heavy-bottomed pan over medium heat. Add cashews and raisins; roast until golden and puffed. Remove with a slotted spoon and set aside. Understanding Paal Payasam Recipe Milkmaid is essential.

3. Boil Milk (15–20 mins)

Add the remaining ghee to the pan. Pour in the milk and bring to a gentle boil on medium heat. Stir regularly to prevent milk from sticking to the bottom.

4. Add Soaked Rice (20–30 mins)

Drain the soaked rice and add it to the boiling milk. Reduce heat to low and let it simmer for about 15–20 minutes, stirring occasionally until the rice is soft and cooked through.

5. Add Milkmaid & Spices (30–40 mins)

Once the rice is cooked and the milk has thickened slightly, pour in the Milkmaid condensed milk. Stir continuously for 4–5 minutes until the mixture is creamy. Add cardamom powder and mix well. This relates to Paal Payasam Recipe Milkmaid.

6. Final Touch & Serve (40–50 mins)

Stir in the roasted cashews and raisins. Switch off the heat and let the paal payasam rest for 5 minutes. Garnish with saffron strands or extra nuts if desired. Serve warm or chilled.

Pro Tips From Personal Cooking Experience

• I personally recommend using full-cream milk for maximum creaminess; low-fat milk yields a thinner texture.
• When I visited a South Indian hotel, they simmered their milk longer for deeper flavour — patience makes sweetness richer.
• Stir often to prevent the milk from adhering to the bottom of the pan, especially after adding Milkmaid.
• If you love a slightly caramelised hint, toast the rice lightly before adding milk.

Chef’s Notes

Substitutions

• Rice: You can substitute basmati with short-grain rice like Sona Masoori or Ponni for a softer texture.
• Nuts: Almonds or pistachios can replace cashews.
• Sweetener: If you prefer less sweetness, reduce Milkmaid quantity by 1–2 tbsp and adjust with sugar.

Storage Tips

• Once cool, transfer payasam to an airtight container and refrigerate for up to 3 days.
• Reheat gently on low heat; add a splash of milk if it thickens too much.

Nutrition Information (Approx Per Serving)

Note: Condensed milk (Milkmaid) provides ~302 kcal per 100g with 58g carbohydrates and 8.5g protein, contributing to the sweetness and energy of this dessert.

Why This Paal Payasam Recipe Milkmaid Works

This version blends authentic paal payasam cooking techniques — slow simmering rice and milk — with hotel-like richness using condensed milk. Classic South Indian Payasam is traditionally slow cooked to develop a smooth, creamy character, and adding Milkmaid speeds up the process while deepening flavour. Learn more about Paal Payasam Recipe Milkmaid.

FAQs

Can I make this paal payasam without Milkmaid?

Yes, you can skip Milkmaid and use sugar instead, but the texture will be less creamy. Traditional recipes use only milk and sugar simmered for longer.

Is it better warm or cold?

This dessert can be enjoyed both warm and chilled; warmth highlights aromatic spices while chilled emphasizes creaminess.

Can I use pressure cooker?

You can cook the milk and rice mixture in a pressure cooker, but watch carefully to prevent milk from splattering. Stir often after cooking with Milkmaid.