Pal Payasam Recipe Kerala Style Easy Home Cooking Procedure

Know the details about the Pal Payasam Recipe Kerala Style Easy Home Cooking Procedure, Kerala Style Pal Payasam Recipe Instant Home Cooking

The Authentic Pal Payasam Recipe: Kerala Style

Pal Payasam, a beloved dessert from the southern Indian state of Kerala, is cherished for its creamy, rich texture and subtly sweet taste. This dish is a must-have during festivals, special occasions, and is often served as prasadam in temples. Let’s delve into the authentic Kerala style Pal Payasam recipe.

Pal Payasam Recipe Kerala Style Easy Home Cooking Procedure

About Pal Payasam

Pal Payasam, also known as Milk Kheer or Rice Payasam, is a traditional dessert made from rice, milk, and sugar. The Kerala version of this dish stands out due to its use of local raw rice called ‘Unakkalari’ and its distinctive preparation method.

Items Required and Quantity

  • Kerala Raw Rice (Unakkalari): 1/2 cup
  • Full Cream Milk: 1 litre
  • Water: 1/2 cup
  • Sugar: 3/4 cup
  • Cardamom Powder: 1/4 teaspoon
  • Ghee (Clarified Butter): 2 tsp

Nutritional Information

A serving of Pal Payasam (around 100 grams) typically contains:

  • Calories: 150
  • Carbohydrates: 25g
  • Protein: 3g
  • Fat: 5g

Cooking Time and Preparation Time

  • Preparation Time: 10 minutes
  • Cooking Time: 1 hour

Cooking Steps Overview

The process involves simmering rice, water, and milk together until it reduces to a creamy consistency. Sugar is then added for sweetness, followed by cardamom powder for flavor. The dish is finally garnished with ghee

Step-by-Step Cooking Procedure

  1. Rinse the Kerala raw rice under running water until the water runs clear.
  2. In a large, thick-bottomed pot, add the water and milk. Bring the mixture to a boil.
  3. Add the rinsed rice to the boiling milk and water mixture. Lower the heat and let it simmer, stirring occasionally.
  4. Once the rice is cooked and the milk has reduced to half its original volume, add sugar and stir until it dissolves.
  5. Finally, add cardamom powder and ghee to the mixture. Stir well.
  6. Serve the Pal Payasam hot or chilled, as per your preference.


  • Use a heavy-bottomed pot to avoid the milk from sticking and burning.
  • Stir the mixture occasionally to ensure even cooking.
  • Adjust the amount of sugar according to your taste.

Things to Know

  • Pal Payasam is often served as prasadam in temples across Kerala.
  • The dish can be enjoyed both hot and cold.


Q: Can I use any other type of rice for making Pal Payasam? A: Kerala raw rice (Unakkalari) is typically used for authentic flavor, but you can use any other variety of rice.

Q: Can I add any other spices to the Payasam? A: Cardamom is traditionally used, but you can experiment with other spices like saffron or nutmeg for a unique flavor.

In conclusion, Pal Payasam is a simple yet delicious dessert that holds a special place in Kerala cuisine. This easy-to-follow recipe will help you make the perfect batch of creamy, rich Pal Payasam that is sure to impress your guests.

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