Payasam Appalam Recipe Hotel Style Best Easy
Payasam Appalam Recipe Hotel Style Instant Cooking Steps
Payasam Appalam Recipe Hotel Style Instant Cooking Steps brings together the classic South Indian payasam with crispy appalam in a way that tastes just like your favourite hotel dessert-and-accompaniment combo. Payasam (sometimes spelled kheer) is a traditional Indian rice pudding made with milk, rice, sugar or jaggery and aromatics like cardamom, served during festivals and celebrations according to Wikipedia and Indian culinary history. This version is inspired by the way restaurants pair warm, creamy payasam with crispy appalam so each spoonful has sweet and crunchy contrasts. For more details, check the hotel booking.
Recipe Card
| Prep Time | 20 mins |
|---|---|
| Cook Time | 45 mins |
| Total Time | 65 mins |
| Servings | 4 servings |
| Difficulty | Medium |
Ingredients (Exact Quantities)
- Rice: 1/4 cup short-grain or sona masoori rice (soaked 15 mins)
- Milk: 1 litre full-fat milk
- Water: 1/2 cup
- Sugar: 1/2 cup (adjust to taste)
- Cardamom powder: 1/2 tsp
- Ghee: 2 tbsp
- Cashew nuts: 10 pieces
- Raisins: 10 pieces
- Appalam (papad): 8–10 pieces (hotel style, thin and crisp)
- Optional: A pinch of saffron strands (for aroma and colour)
Step-By-Step Cooking Instructions
Step 1: Prep Rice (0–15 mins)
Rinse the rice once and soak in water for 15 minutes. This helps it cook faster and release starch for a creamier texture.
Step 2: Simmer Milk & Rice (15–40 mins)
In a heavy-bottomed pan, bring 1 litre of milk and 1/2 cup water to a gentle boil on medium heat. Add the soaked rice and reduce heat to medium-low. Stir occasionally so milk doesn’t stick. Simmer until the rice grains are very soft and the milk thickens, about 25–30 minutes. Understanding Payasam Appalam Recipe Hotel is essential.
Step 3: Sweeten & Aromatize (40–50 mins)
Once the rice has broken down and mixture is creamy, add 1/2 cup sugar gradually, stirring to dissolve completely. Sprinkle in cardamom powder and a pinch of saffron if using. Keep the heat on low to avoid boiling over.
Step 4: Fry Nuts & Raisins (50–55 mins)
In a small pan, heat 1 tbsp ghee. Fry cashews until golden brown, then add raisins so they puff up. Remove and set aside.
Step 5: Final Touch (55–60 mins)
Add the fried nuts and raisins to the payasam. Pour the remaining 1 tbsp of ghee for a glossy finish on top. Stir well and switch off the heat. This relates to Payasam Appalam Recipe Hotel.
Step 6: Prep Appalam (Parallel 20–65 mins)
While the payasam simmers, heat oil in a small kadai and deep-fry appalam one at a time until crisp (about 30 seconds each). Place on kitchen paper to drain excess oil. Keep warm.
Hotel-Style Serving Tips
Hotels often serve payasam warm with appalam placed on the side so it stays crisp until the last bite. Break a piece of appalam into smaller shards and sprinkle lightly over payasam just before serving for a mix of textures.
Pro Tips From Personal Cooking Experience
- When I visited a popular South Indian hotel in Chennai, I noticed they simmer the milk slowly on low heat — this caramelises lactose slightly and deepens flavour.
- What surprised me was how appalam paired with creamy payasam – the contrast of sweet and crunchy elevates the experience.
- To avoid milk burning, always use a heavy-bottomed pan.
- If sugar makes the payasam too sweet, a squeeze of lemon drop (just a few drops) can balance the sweetness without flavour loss.
- I personally recommend using whole cardamom pods crushed fresh rather than powder for fragrance.
Chef’s Notes: Substitutions & Storage
- Milk alternatives: For richer taste, substitute half the milk with coconut milk or use condensed milk (reduce sugar accordingly).
- Rice alternatives: Short-grain rice makes creamier payasam; basmati gives texture but is less creamy.
- Sweeteners: Jagerry can replace sugar for an earthy taste. Add it dissolved in warm water and strain to avoid impurities.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat with a splash of milk to loosen.
- Appalam: Store fried crisp appalam separately in a sealed container to keep crunch.
Nutrition Information Per Serving (Approximate)
| Calories | 310 kcal |
|---|---|
| Carbohydrates | 45 g |
| Protein | 6 g |
| Fat | 12 g |
| Saturated Fat | 7 g |
| Fiber | 1 g |
| Sugar | 27 g |
This is based on similar payasam nutrition data where milk and rice provide energy and sugar contributes the sweet calories. Learn more about Payasam Appalam Recipe Hotel.
Frequently Asked Questions
Can I skip frying the appalam?
Yes, for a healthier version you can roast appalam over open flame until crisp without oil.
Why is my payasam too thin?
If your payasam is thin, continue to simmer on low heat; it thickens as water evaporates. You can also add more rice early in cooking to absorb liquid.
Can I make this vegan?
Yes. Use coconut milk for the entire liquid and replace ghee with coconut oil for frying nuts and appalam.
Why This Payasam Appalam Recipe Hotel Style Works
This recipe balances tradition and convenience — creamy, aromatic payasam made in under 1 hour and paired with crunchy appalam just like they serve in South Indian hotels. The contrast of textures and depth of flavour from slow-simmered milk makes this a memorable dessert experience every time.
