Paal Payasam Recipe (How to make Paal Payasam Recipe)

  • on 12 August 2020
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Paal Payasam Recipe! It is a perfectly rich and creamy sweet dish with irresistible flavor! This South Indian sweet dish is prepared during festivals and special occasions. If you translate, paal means milk and payasam term is used for a pudding-like milk-based dessert.

Paal payasam served in a bowl with garnish of ghee-fried cashew nuts.

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❤️Why I Love This Recipe

  • It takes only 30 minutes (from start to finish).
  • You’ll need only 5 ingredients still the end product too divine.
  • This is the Instant version of paal payasam. Much quicker to prepare compared to the authentic method (slowly simmering milk-rice till rice is cooked).
  • It is made in the pressure cooker on the stovetop. You can use electric PC like instant pot (Instructions given in the recipe card below)

🧾Ingredients

Here is the pic of the ingredients you’ll need to make paal payasam. The basic, easy to available 5 ingredients only (milk, sugar, rice, ghee, cashews).

Ingredient Notes

Rice: Different region of South India has its own version. E.g. In Kerala, they use matta rice (red broken rice), some part uses sona masoori rice. Even some use basmati rice. Here I have used sona masoori rice.

Milk: Please use full-fat whole milk to get a nice creamy texture. Low-fat or fat-free milk does not give creamy, rich, thick texture.

Ghee: It adds a nice flavor to the payasam. There are no other flavoring ingredients (e.g. saffron, cardamom) are used as many other Indian sweets. So the addition of ghee lends nice aromatic flavor to the sweet.

🍳Step By Step Photo Instructions 

1) Heat the ghee in a pressure cooker on medium heat. Once hot add cashews and fry till golden brown.

2) Drain excess ghee and remove it to a bowl and keep it aside.

Collage of 2 images showing frying cashews in ghee and fried cashews in a bowl

3) In the remaining ghee, add rice. Fry with stirring constantly for 2-3 minutes only. You’ll notice a slight color change.

4) Now add 1 cup of milk and mix. 

5) Cover the cooker with lid, put the weight on and cook on medium for 4-5 whistles. Let the pressure go down by itself then open the lid. Check the rice, it should be soft and cooked.

6) Now add remaining milk and turn the heat back on medium. Simmer for another 10-12 minutes or until the mixture thickens and rice becomes softer. You can mash some rice with the back of the spatula to help it thicken more.

7) Now add sugar and simmer for 3-4 minutes.

8) How do you know payasam is ready? Take a ladleful of payasam mixture and pour it back into the cooker, rice & milk should flow together. That means it has the right consistency. While pouring back, milk and rice stay separated meaning it needs more simmer to thicken. At the time of serving, garnish with fried cashews.

Collage of 6 images showing roasting rice, adding milk, cooked rice, added more milk, sugar, ladleful of payasam

FAQs

What is the difference between Paal payasam and kheer?

Kheer is the north Indian dessert very similar to the payasam. There are few differences in a cooking method like no need to roast the rice in kheer. No ghee required in making kheer. Plus, few flavoring ingredients are added like cardamom and saffron vs payasam is plain.

How to make paal payasam in Instant pot?

After roasting rice, add all the milk at once, also add sugar. Close the instant pot with lid, keep the vent to sealing. And cook on PORRIDGE mode for 20 minutes. Let it NPR. 

Close up image of paal payasam in a bowl with garnish of fried cashews.

Check Out Other Similar Desserts

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📋 Recipe Card

Step by Step Photos AboveWant to make it perfect first time? Don’t forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

Paal Payasam

Tried this recipe? Leave a comment and/or give ★ ratings

This perfectly rich and creamy sweet paal payasam made in a jiffy in the pressure cooker.

Course: Dessert

Cuisine: South Indian

Calories: 489kcal

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

US measuring cups are used (1 cup = 240 ml) See details

Instructions 

  • Heat the ghee in a pressure cooker on medium heat. Once hot add cashews and fry till golden brown.

  • Drain excess ghee and remove it to a bowl and keep it aside.

  • In the remaining ghee, add rice. Fry with stirring constantly for 2-3 minutes only. You’ll notice a slight color change.

  • Now add 1 cup of milk and mix.

  • Cover the cooker with lid, put the weight on and cook on medium for 4-5 whistles. Let the pressure go down by itself then open the lid. Check the rice, it should be soft and cooked.

  • Now add remaining milk and turn the heat back on medium. Simmer for another 10-12 minutes or until the mixture thickens and rice becomes more softer. You can mash some rice with the back of the spatula to help it thicken more.

  • Now add sugar and simmer for 3-4 minutes. It is ready. As it cools it will thicken more.

Notes

How do you know payasam is ready?
Take a ladleful of payasam mixture and pour it back into the cooker, rice & milk should flow together. That means it has the right consistency. While pouring back, milk and rice stay separated meaning it needs more simmer to thicken. At the time of serving, garnish with fried cashews. How to make in Instant pot? After roasting rice, add all the milk at once, also add sugar. Close the instant pot with lid, keep the vent to sealing. And cook on PORRIDGE mode for 20 minutes. Let it NPR.

Nutrition

Calories: 489kcal | Carbohydrates: 64.2g | Protein: 14.3g | Fat: 20.5g | Saturated Fat: 11.9g | Cholesterol: 69mg | Sodium: 189mg | Potassium: 44mg | Fiber: 0.8g | Sugar: 43.2g

*Nutrition information is a rough estimate for 1 serving




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