Pal Payasam Recipe Kerala Best Easy Milk Dessert
Pal Payasam Recipe Kerala Easy Home Cooking Procedure
Pal Payasam Recipe Kerala is a beloved traditional milk and rice dessert from Kerala that combines creamy milk, tender rice, and sweet flavor for a luscious experience. Kerala-style paal payasam (also spelled paal-payasam) is slow cooked until rich and smooth, making it a staple at festivals like Onam and temple feasts such as at the Ambalapuzha Sri Krishna Temple (famous for its payasam prasadam). Sadya on Wikipedia highlights how pal payasam is a signature dessert in Kerala feasts, served after a rich vegetarian meal. Ada Pradhaman is another Kerala sweet, but pal payasam is distinguished by its use of milk rather than coconut milk.
Recipe Card
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 90–100 minutes (stovetop) or 60 minutes (pressure cooker) |
| Servings | 6–8 servings |
| Difficulty | Moderate |
Ingredients With Exact Quantities
- 1 litre full-cream milk (fresh whole milk preferred)
- 1.5 litres water (if slow-cooking on stovetop)
- 3 tablespoons raw rice (e.g., Kerala red rice or sona masoori)
- ¾ cup sugar (adjust sweetness)
- ½ teaspoon cardamom powder
- 2 tablespoons ghee (clarified butter)
- 10 cashew halves
- 2 tablespoons raisins (optional)
These quantities yield a rich, creamy pal payasam suitable for an authentic Kerala dessert.
Step-By-Step Instructions With Timings
1. Prepare Ingredients (0–10 min)
Rinse the rice thoroughly under running water until the water runs clear. This removes excess starch and ensures a smooth texture. Understanding Pal Payasam Recipe Kerala is essential.
2. Bring Milk To A Boil (10–20 min)
Pour 1 litre of full-cream milk into a heavy-bottomed pan. Heat it on medium flame and stir occasionally to prevent scorching. Once it begins to boil softly, reduce the flame. Keep watch to avoid milk burning on the bottom of the pan.
3. Add Rice And Simmer (20–60 min)
Add the rinsed rice to the milk. Cook on medium-low heat, stirring every 5 minutes. As the milk thickens and rice cooks, the mixture will reduce and turn creamy. A traditional Kerala pal payasam takes about 60 minutes on the stovetop to reach the right consistency.
4. Sweeten And Flavor (60–70 min)
Once the rice is soft and the milk is reduced to a creamy texture, add ¾ cup sugar. Stir well and simmer for 4–5 minutes until sugar dissolves thoroughly. Sprinkle ½ teaspoon cardamom powder and stir gently to incorporate the aroma. This relates to Pal Payasam Recipe Kerala.
5. Temper With Ghee And Nuts (70–80 min)
In a small pan, heat 2 tablespoons ghee on low flame. Add cashew halves and raisins. Fry until they turn golden brown (about 2–3 minutes). Pour this tempering into the payasam and mix. This step adds richness and nutty fragrance, a hallmark of Kerala style pal payasam.
6. Rest And Serve (80–90 min)
Turn off the heat and let the pal payasam rest for 10–15 minutes — this deepens the flavor. Serve warm, at room temperature, or chilled based on preference.
Pro Tips From Personal Cooking Experience
- For even creamier payasam, use farm-fresh milk rather than packaged UHT milk — I noticed the texture is noticeably richer when fresh milk is used.
- Stir gently but regularly when simmering — burnt milk can ruin the delicate sweetness.
- If you want the traditional Ambalapuzha pink hue, slow cook on stovetop and let the caramelization deepen slightly. This produces a subtle but delightful color shift.
- Adding a pinch of saffron can improve the flavor and aroma, reminiscent of temple prasadam.
- If the payasam becomes too thick after cooling, add a splash of warm milk before serving.
Chef’s Notes
Substitutions
- If you don’t have raw rice, broken basmati or sona masoori works well.
- For a lighter sweetness, replace half the sugar with jaggery syrup, though it changes the traditional flavor profile.
- Use almond milk for a lighter vegan version but note the texture and taste differ from authentic Kerala pal payasam.
Storage Tips
Store leftover payasam in an airtight container in the refrigerator for up to 2 days. Gently reheat on low flame with a splash of milk to bring back creaminess. Learn more about Pal Payasam Recipe Kerala.
Nutrition Information Per Serving (Approximate)
| Nutrient | Per Serving* |
|---|---|
| Calories | ~290 kcal |
| Carbohydrates | 40 g |
| Protein | 9 g |
| Fat | 11 g |
| Saturated Fat | 7 g |
| Sugar | 27 g |
| Calcium | ~180 mg |
*Nutrition values are estimated and vary based on ingredients (e.g., milk fat content, sugar amount). Based on similar recipe nutrition info from Sharmilee’s version of Kerala payasam.
Serving Suggestions
Serve Kerala pal payasam as a dessert after lunch or dinner. It pairs delightfully with traditional Kerala meals like rice and sambar, appam, or idiyappam.
Frequently Asked Questions
What is the difference between payasam and kheer?
Payasam is the South Indian term for a sweet milk dessert (similar to kheer). The main ingredients are milk, rice, and sugar — the same basic concept as kheer, but the preparation style and consistency vary regionally.
Can I make this in a pressure cooker?
Yes. A pressure cooker can reduce cooking time. Use a vessel inside the cooker, cook on low heat for ~45–60 minutes, then let rest unopened for 30–45 minutes to develop color and texture.
Can I serve pal payasam cold?
Absolutely! Many families in Kerala enjoy it chilled, especially during hot weather or festivals.
