Friday, April 13, 2012

Pal Payasam

This is the most loved payasam and very easy to make but it just takes a long time. It is also one of the must have dish in a Kerala Sadhya.

  • 1/2 cup Raw Rice
  • 2- 3 litres Milk
  • 1 1/2 cup Sugar (Adjust to taste)
  • A pinch of Cardamom
  • A pinch of Saffron strands
  • 1 tsp Ghee (Optional)
  • 4 tbsp Raisins and Broken Nuts (Cashews, Almonds) - (Optional)
  1. Wash the rice and add it to a pressure cooker along with around 1 1/2 ltr milk, cardamom powder and saffron and allow it to cook for 6 whistles.
  2. When the steam subsides, open the cooker and add the remaining milk and simmer it stirring occasionally. Let it cook till the milk has reduced and the desired consistency achieved.
  3. Add the sugar and simmer for 10 more min.
  4. You may serve it as it is, or optionally heat a small pan with the ghee and roast the nuts and raisins in it and add it to the payasam and serve.
Suggestions/ Notes
  1. Generally the nuts and raisins are not added to the pal payasam but I like to add it and give a crunchy taste to it.
  2. This Payasam can be served hot as well as cold. It is nice in any way!


  1. Replies
    1. Sorry I had missed to add that. I have updated it now. Thanks for letting me know.


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