Indulge in the classic Indian dessert, Paal Payasam, a luxurious rice pudding that combines simmered milk, gently roasted rice, and sugar for a smooth, creamy treat. Often prepared for festivals and celebrations, this comforting dish carries a subtle sweetness with a rich, aromatic flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ghee | 1/4 teaspoon |
| Raw Rice | 3 tablespoons |
| Milk (low fat or full fat) | 2 liters |
| Sugar (adjust to taste) | 1/2 cup |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 5g |
| Carbohydrates | 30g |
| Fat | 7g |
| Calcium | 180 mg |
Instructions
-
Prepare the Rice
Start by washing the rice thoroughly in cold water. Spread it on a clean cloth and allow it to dry. This helps the rice absorb the flavors better when cooked in milk. -
Roast the Rice
In a heavy-bottomed saucepan, heat the ghee over low flame. Add the dried rice and roast on medium heat. Stir occasionally until the rice emits a nutty aroma, taking care not to brown it, as we only need a gentle roast. -
Add the Milk
Pour in the milk and bring it to a boil on medium heat. Once it starts to bubble, reduce the heat to a low simmer. -
Simmer the Mixture
Allow the milk and rice to cook together, stirring occasionally to prevent sticking. Continue to simmer until the milk thickens and reduces to half its original volume. This usually takes about 30-40 minutes. Make sure the rice is soft and fully cooked; if not, let it cook a bit longer. -
Sweeten the Payasam
Once the milk has condensed and the rice is tender, add in the sugar. Stir until the sugar dissolves completely, blending well with the milk and rice. At this stage, you may add a pinch of saffron or garnish with nuts like almonds or pistachios for extra flavor, if desired. -
Serve
Paal Payasam can be enjoyed warm or cold, based on your preference. Serve it as a dessert following a hearty meal of Chettinad Vegetable Biryani and refreshing Tomato Onion Cucumber Raita for an authentic South Indian dining experience.
Chef’s Tips
- For Extra Creaminess: Use full-fat milk or a mix of regular and condensed milk to give the kheer a richer taste and texture.
- Garnishing: Top with a few saffron strands, chopped cashews, and almonds for a festive presentation and added crunch.
Relish each spoonful of this classic Paal Payasam—a timeless dessert that brings the authentic flavors of South Indian cuisine right to your table.