Kerala Paal Payasam

Happy New Year wishes to my friends and readers. Let this 2015 bring you all loads of joy, prosperity and good health. Hope all of you are having a wonderful new year celebrations with your loved ones and enjoying some good food too. Let me begin this year’s blog post on a sweet note.

Paal payasam or rice kheer is a traditional sweet made during festivals and special occasions. This Kerala style paal payasam is quite similar to our regular paal payasam. but is made with chemba pachari or unakkalari (refer the pic below). Traditionally the payasam is made in uruli, a heavy round vessel, but you can also make in pressure cooker or a deep-bottomed vessel. Enjoy this paal payasam warm or cold.

Kerala Paal Payasam

Print Pin Recipe

Servings 4

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Ingredients

• ¼ cup chemba pachari / unakkalari
• 1 liter boiled milk
• 1 cup sugar
• ¼ tsp cardamom powder

Instructions

• Wash the rice and soak for 10 minutes. Pressure cook the rice with ¼ cup water and ¾ cup milk for 4-5 whistles.
• Once the pressure subsides, open and transfer the contents to a deep-bottomed vessel. Mash the rice lightly and add remaining milk and sugar.
• Mix well and boil on medium heat till it thickens and reduces to half, stirring in between. Add cardamom powder and simmer for another 2-3 minutes.

Notes

• You can keep a small steel plate inside the pressure cooker to avoid the milk boiling over and spilling.
• Adjust the quantity of sugar according to your taste preference.
• The payasam will thicken as it sits. Add little warm milk if payasam turns too thick while serving.
• I have not used cashew and raisins as they are not added in the traditional recipe.

Course: Dessert

Cuisine: Indian