Paal Payasam - Milk Kheer

Paal Payasam - delicious creamy dessert with just 3 ingredients in your kitchen. Made with cow's milk, raw rice and sugar. When it comes to payasam dishes, we add ghee and cashew nuts. But for this payasam, no need to add these because it tastes so yummy without any ghee and cashew nuts.




The payasam is prepared with thick cow's milk for 45 to 50 minutes on low heat. The natural flavours in the cow's milk  blends beautifully well with the raw rice and when you drink it, you can feel the taste of the milk in every drop. No need to add any condensed milk or any other cream. Just milk and one hour of patience is enough for this payasam. The cooking method is also very simple and no need for any grinding or pressure cooking works. This paal payasam is thick, creamy and rich. The payasam should not be watery and the rice should not be firm. As the rice cooks and the milk reduces when it cools down so don't add any extra rice for this dish. Ponni raw rice works good for this payasam as it is slightly chewier when compared using other rice.



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Paal Payasam - Milk Kheer  Recipe Details
 
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Prep time : 5 minutes
Cook time : 50 minutes
Serves : 3
Category : dessert
Author : Muthulakshmi Madhavakrishnan

Ingredients

  • 750 ml thick cow's milk
  • 1.5 tbsp ponni raw rice
  • 1/4 cup sugar

Cooking Directions

  1. Take a small bowl and add the raw rice. Rinse it well and soak it with 4 tbsp of water for 10 minutes. After 10 minutes, drain the water.
  2. Add the cow's milk in a heavy bottomed kadai.Bring to a boil over medium heat. When it starts to boil, reduce the heat to low and add in the soaked rice.
  3. Continue cooking for about 25 to 30 minutes on low heat, until the rice turns soft.
  4. Gently stir the rice to prevent the rice from sticking to the bottom.
  5. Next, add the sugar and mix it well. Cook for 15 to 20 minutes on low heat.
  6. When the payasam gets thick turn off the heat. Make sure there is some creamy milk in the payasam. As it cools, it thickens up. 

Paal Payasam - Milk Kheer  with step by step photos

Take a small bowl and add the raw rice. Rinse it well and soak it with 4 tbsp of water for 10 minutes. After 10 minutes, drain the water.


Add the cow's milk in a heavy bottomed kadai.

 
 Bring to a boil over medium heat.

 When it starts to boil, reduce the heat to low and add in the soaked rice.

Continue cooking for about 25 to 30 minutes on low heat, until the rice turns soft. Gently stir the rice to prevent the rice from sticking to the bottom.

 Next, add the sugar and mix it well. Cook for 15 to 20 minutes on low heat.

 When the payasam gets thick as in the picture below turn off the heat.

 Make sure there is some creamy milk in the payasam. As it cools, it thickens up.

If you want to add any flavour, you can add cardamom powder and transfer the payasam to the serving dish. 


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