Paal Payasam, South Indian Rice Kheer
by Tarla Dalal
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- हिन्दी में पढ़ें (Paal Payasam, South Indian Rice Kheer in Hindi)
- ગુજરાતી માં વાંચો (Paal Payasam, South Indian Rice Kheer in Gujarati)
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Paal Payasam is a must-serve item during south Indian festivals, weddings and other auspicious occasions. Made of rice cooked in full-fat milk and sweetened with sugar, this kheer has a very rich flavour and creamy texture, which are boosted further by spices like cardamom and saffron. This South Indian Rice Kheer is something that kids and adults look forward to enjoying on special occasions. It is also one of the offerings made at Kerala temples, and you can find a long queue of people waiting at the prasad counter after mid-morning puja time to buy a portion of this kheer. In temples, the kheer is cooked in large, heavy-bottomed bronze vessels, which gives it an even more intense flavour and richer texture.
- Combine the warm milk and saffron in a bowl, mix well and keep aside.
- Heat the milk in a deep non-stick pan, add the rice, mix well and cook on a medium flame for 7 minutes, while stirring occasionally.
- Continue cooking on a medium flame for another 4 minutes, while stirring occasionally and mashing the rice lightly with the back of a spoon and scraping the sides of the pan.
- Add the sugar, saffron-milk mixture and cardamom powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve warm or chilled.
Paal Payasam Video by Tarla Dalal
Paal Payasam, South Indian Rice Kheer recipe with step by step photos
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To make the rice kheer recipe South Indian Rice Kheer I Paal Payasam| chawal ki kheer | Indian rice pudding |, wash and soak the long grained rice for 30 minutes. If you don’t wish to soak or forgot to soak the rice then alternatively you can even roast the basmati rice in 1 tsp of ghee for 2-3 minutes on a slow flame till they are golden brown in colour, release an aroma then keep it aside. Soaking/roasting makes the cooking of rice easier.
Drain the rice completely using a strainer. If you don’t like the mouthfeel of the long grained rice, you can even use the broken long grained rice (basmati) variety.
Rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from burning from the bottom as the water forms a protective layer between the pan and milk. Also, it is advisable to use a heavy bottom pan to make Indian desserts like basundi, kheer, rabdi.
Now, add the full-fat milk in that deep non-stick pan and bring it to a boil on a high flame. This would take around 6-8 minutes. Stir it occasionally to avoid milk from sticking to the bottom of the pan or browning. It is very important to use full-fat milk as it will provide the rice-kheer a rich and creamy texture.
Add the drained rice to chawal ki kheer and mix well.
Cook South Indian Rice Kheer on a slow flame for 7 minutes while stirring and scraping the sides of the pan occasionally. It is always better to stay near the stove when the milk pot is on, to avoid cleaning up later. Use a flat spoon or a whisk so, it reaches all the corners of the pan easily while scraping.
Combine the warm milk and saffron in a bowl mix well. You will start seeing the yellow color releasing from the saffron. Keep the saffron-milk mixture aside.
Cook until rice is soft and breaks easily with a spoon or on pinching with your finger on a medium flame for 4 minutes. Do not add sugar before the rice has turned mushy or else your rice will take forever to cook.
Add the sugar and mix well. You can increase the quantity of sugar if you prefer it sweeter.
Simmer the milk on a slow flame for 3-5 minutes while stirring and scraping the sides of the pan occasionally.
Add the saffron-milk mixture to Paal Payasam. This provides a yellowish colour to the kheer and pleasant smell and flavour.
Add the cardamom powder and simmer on a slow flame for 2 minutes while stirring occasionally.
Serve Paal Payasam warm or chilled.
Nutrient values (Abbrv) per serving
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