Paal Payasam
Jan. 24, 2016, 2:39 p.m.

Paal Payasam-9

Paal Payasam / Indian rice & milk Kheer recipe with step by step pictures - Paal payasam is one of the beginner's payasam. A magic you can whip up, with few common ingredients in your pantry. Yes, paal payasam is very simple to make - rice cooked in evaporated milk with added sugar. The not-so mushy rice granules in the condensed milk makes a nice light dessert for any occasion. Do try it out definitely and surprise your spouse :) 

Check out my other milk based recipes below:

Paal kozhukatai

Kesari Rasmalai

Angoori Rasmalai


#FoodforSoul - The truth about waiting. 

There are two choices kept before you during your waiting period, one is to worry and another is to worship. The later gives you strength so when the promise is finally fulfilled you will have the strength to enjoy the fruit of it.

The main reason behind the delay of the promise getting fulfilled is us humans because most of the time we choose to worry about the situation whereby we raise up mental blocks of doubt and fear as an obstacle for the promise to be fulfilled. - Great Pr. Solo.. Watch full message here. Short, sweet and powerful!


Paal Payasam or Indian rice & milk kheer recipe


Cooking time : 40 mins |  Serves 4 to 5




1 liter Milk 


0.5 liter water


3 tbspns rice


2 tbspns ghee


dried rose petals to garnish ( optional )


pinch of cardamom powder




Step 1 - Heat a tspn of ghee in a thick kadai and slightly saute the rice in it. The rice need not be browned. Remove the rice from heat and let it cool.


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Step 2 - Coarse blend the rice to break the rice granules into two.


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Step 3 - Heat remaining ghee in same kadai, add water to it. Let it boil on high heat for next 2 minutes.


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Step 4 - Add milk and let it boil on a medium flame until it reduces to 3/4th. Stir in between.


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Step 5 - Add the rice granules to milk at this point. Let it cook on a low flame until it is 75 % cooked. 


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Step 6 - Add sugar and cardamom powder. Cook on a high heat until you see bubbles frothing. You could also observe the change in color to light pink. Switch off flame. Serve in individual glasses. Garnish with dried rose petals if you would like them colorful :) 


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    1. Payasam rice is most preferred. However you can use any variety.


    1. Use of the kerala red rice gives a nice pinkish shade. In that case, take care to soak the rice for an hour before you start process.


    1. Slow cooking the rice is very important. 


    1. Take care not to overcook the rice. It tends to make the dessert sticky. 


    1. Chunky rice granules give a nice taste rather than mushy ones.


    1. The payasam is delicious as plain itself. Adding nuts is optional

Please do try out this delicious traditional Paal payasam and let me know your comments. Your comments help me grow. You can reach out for any doubts via mail or FB msg. Also, do not forget to send a picture when you try them, so that I can feature your creation on my FB page :)

Love & Shalom,


Step by Step pictures were clicked by my Asus Zenphone 2 Laser.  

Jofy Abraham
Food Stylist, Food Photographer, Food Enthusiast
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