Recipe: Paal Payasam (Indian Rice Pudding) ππ₯
Description: This traditional South Indian dessert, known as Paal Payasam, holds a special place in my family’s heart, and I’m delighted to share our cherished recipe with you. “Paal” means “milk” in Tamil, and “Payasam” refers to “pudding.” While my mom prefers a simpler version without raisins and pistachios, these additions enhance the richness of the dish, making it even more delightful. I hope you savor every spoonful of this creamy, aromatic delicacy!
Ingredients:
- 1/2 cup basmati rice
- 4 1/4 cups skim milk
- 3/4 cup sugar
- 4 cardamom pods
- 1/2 teaspoon cardamom powder
- 1 tablespoon cashews
- 1 tablespoon pistachios
- 1 tablespoon raisins
- 1 tablespoon ghee (clarified butter)
Nutritional Information:
- Calories: 714.1
- Fat: 6g
- Saturated Fat: 2.6g
- Cholesterol: 15.9mg
- Sodium: 321.1mg
- Carbohydrates: 141.7g
- Fiber: 1.9g
- Sugar: 76.3g
- Protein: 24.9g
- Servings: 2
Instructions:
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 8 minutes | 42 minutes | 50 minutes |
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Wash the rice thoroughly: Begin by rinsing the basmati rice under cold water until the water runs clear. This helps remove excess starch and ensures fluffy grains.
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Boil rice with milk: In a heavy-bottomed vessel or pot, bring the 4 1/4 cups of skim milk to a boil over high heat. Add the washed basmati rice to the boiling milk and stir continuously to prevent sticking.
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Simmer for 40 minutes: Once the milk starts boiling, reduce the flame to low and let the rice simmer gently for about 40 minutes. Remember to stir every 3 minutes to prevent the rice from sticking to the bottom of the vessel.
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Check rice consistency: After 40 minutes, check if the rice is cooked to perfection. The pudding should have a slightly thick consistency, resembling that of a milkshake.
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Add sugar: Once the rice is cooked, add 3/4 cup of sugar to the pot. Stir well until the sugar is completely dissolved, infusing sweetness into the creamy pudding.
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Prepare the nutty garnish: In a separate small frying pan, heat 1 tablespoon of ghee over low heat. Add the cashews and pistachios to the pan and roast them until they turn a light golden brown, which should take approximately 2 minutes.
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Incorporate raisins: As the cashews and pistachios start to brown, toss in the raisins. These will plump up almost instantly, adding a burst of sweetness and texture to the dish.
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Combine with the pudding: Quickly pour the contents of the frying pan, including the roasted nuts and plump raisins, into the cooked rice pudding. Mix everything together thoroughly to ensure that the flavors are evenly distributed.
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Add final touches: Sprinkle the pudding with 1/2 teaspoon of cardamom powder, infusing it with a fragrant aroma that complements the sweetness of the dish.
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Serve hot: Transfer the Paal Payasam to serving bowls and serve it piping hot, allowing your taste buds to revel in the comforting warmth and rich flavors of this indulgent Indian dessert.
Enjoy your Paal Payasam, and may it bring you as much joy as it has brought to my family over the years! π
