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By Categories Diwali Recipes Indian Kerala Recipes Kids Recipes Payasam & Puddings Payasams-Kheers

Pal Payasam Recipe – Kerala Pal Payasam Recipe – Chawal Ki Kheer | Rice Milk Pudding Recipe

Here comes King of Payasam – Pal Payasam /Rice Milk Pudding. Paal payasam (sweetened rice milk pudding) is very popular dessert in South India and it’s typically served at functions and festivals.  Back home in Kerala, Krishna temples notably Guruvayur and Allapuzha are known for pal payasam. Needless to say nothing can beat the unique taste of temple’s Paal Paysam.


Paal payasam is made with milk, raw rice and sugar and this is made in large urulis or charakkus and is stirred with long handled ladles known as chattukam which measure many metres in length. The best thing about this payasam is that it can be consumed boiling hot or ice cold. In fact you can fire up your imagination and make your own version. So, without further ado, lets make  paal payasam! Do try and Enjoy!


Pal Payasam Recipe – Kerala Pal Payasam Recipe – Chawal Ki Kheer | Rice Milk Pudding Recipe

Ingredients :
Whole Milk : 6 cups
Water : 3 cups
Raw Rice : 1/2 cup
Sugar : 2 cups (Increase or decrease according to ur sweet level)
Cardamom Powder : 1/4 tsp (optional)
Cashewnut : 10 (optional) (fried in ghee)

How to make Pal Payasam – Kerala Pal Payasam – Rice Milk Pudding :

1. Wash the rice well under running water,drain and keep it aside.
2. In a heavy bottomed vessel or uruli (Kerala style shallow kadai used for making payasam) add half the milk (3 cups) and half the quantity of water(11/2 cups) and bring it to boil on medium flame till it is reduced to half the volume.
3. Add the washed and drained rice and cook on medium heat till the rice is cooked.
4. Add the rest of the milk(3 cups) and water(11/2 cups),constantly stir untill the payasam thickens. (Note : when the water evaporates there is a tendency for this mixture to adhere to the bottom of the vessel/uruli, so keep stirring continuously).
5. When its almost cooked and its color changes to pale pink that is the time to remove the uruli/vessel from the fire.
6. Add sugar and cover the dish.(Note : Do not stir during this time).
7. Wait for 1/2 hour for the payasam to get homogenised and attain room temperature and now stir well.
8. Yummy Pal Payasam is ready to serve.Serve hot or chilled and enjoy!

Notes : 

  • For authentic taste of pal payasam; what one needs is patience. It takes about 40-50 minutes for the Payasam to get ready. Do not hurry, the end result is worth the wait.

Click here for more Desserts/Pudding recipes

Happy Cooking!
Sangeetha

5/5 (1 Review)
3.3/5 (3 Reviews)


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Comments

  1. sangeetha says

    Thanks Poorinma for trying this as part of your Onam Sadya. I'm so happy that it turned well for you. Adding vanilla and rose sounds nice. I'm sure it must have given an extra punch to the dish 🙂

    Cheers!
    Sangeetha

  2. Poornima Lakshmi says

    Success again..halved the recipe added vanilla and a drop of rose..delicious! ! I would reduce the sugar to 1.5 cups for full recipe..thank you sangeetha my onam was adipoli with this pal payasam

  3. sangeetha says

    Hello, Sorry for the delayed reply. That’s so nice of you to say about my presentations, thanks :-)! I haven't tried with basmati rice yet,so am not very sure about it, however I’ve seen some goods recipes, where they have used basmati rice,so it should be ok…give it try. Good Luck!

    Cheers!
    Sangeetha

  4. Anonymous says

    Hi Sangeetha,
    Pal payasam looks very tempting….and ur presentation rocks…was thinking of preparing today but unfortunately raw rice is out of stock …can we use basmati rice for this recipe?? do reply…waiting anxiously to prepare right away…

  6. Karan Fagne says

    I love this Chawal Ki Kheer recipe. Chawal Ki Kheer are my favorite

    and I love to try different Chawal Ki Kheer. This Chawal Ki Kheer is

    refreshingly new. I am going to try this.Can't wait to try

    it.thank you for shearing your post. Regards, Chawal Ki Kheer

  19. Dolly says

    Rice kheer or Pal Payasam is an all time favorite in our house. Looks yummy and love your instructions. Your right for the Kheer to taste good you have to give it some time and let it cook slowly..and the result as you mentioned is surely worth it.

  22. Saju says

    paal paysam..i love it..we r muslims but still we used to buy this from guruvayoor temple almost every 2 weeks..we r such big fans..entha athinte oru taste…ayyoo..vazhel kappal odikan ulla vellam und..pinnae vere angarullath was palada pradaman..hmmmmm….

  41. Nostalgia says

    Yum… I miss payasam too.. my husband is not a foodie.. there I have said it.. and I am one. So its difficult to make all these yummy stuff cos I will end up eating all of it and then you know the rest.

  44. Ushnish Ghosh says

    Dear Sangeetha
    This is one dish I see has a remarkable similarity with Bong style Payasam. In fact I am eating it just now.
    Next time add a pinch of salt ( 1/4 tsp) and see the difference in taste. The sweetness will be enhanced. This we call salt to (enhance) taste.
    Have a nice weekend

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