Paal Payasam, South Indian Rice Kheer recipe, Kerala (2024)

Paal Payasam Video by Tarla Dalal

पाल पायसम रेसिपी | ट्रेडिशनल पाल पायसम | चावल की खीर | केरल पाल पायसम - हिन्दी में पढ़ें (Paal Payasam, South Indian Rice Kheer in Hindi)

પાલ પાયસમ રેસીપી | દક્ષિણ ભારતીય ચોખાની ખીર | કેરળ સ્ટાઇલ પાલ પાયસમ - ગુજરાતી માં વાંચો (Paal Payasam, South Indian Rice Kheer in Gujarati)

Like Paal Payasam

1. Likepaal payasam recipe | South Indian rice kheer | Kerala style paal payasam |then check our other paal payasam recipes on the website.
   • Moong Dal Payasam
   • Carrot and Cashew Payasam
   • Semiyan Payasam

How to make Paal Payasam

1. To make the rice kheer recipe | South Indian Rice Kheer I Paal Payasam| chawal ki kheer | Indian rice pudding | wash and soak the long grained rice for 30 minutes. If you don’t wish to soak or forgot to soak the rice then alternatively you can even roast the basmati rice in 1 tsp of ghee for 2-3 minutes on a slow flame till they are golden brown in colour, release an aroma then keep it aside. Soaking/roasting makes the cooking of rice easier.
   
2. Drain the rice completely using a strainer. If you don’t like the mouthfeel of the long grained rice, you can even use the broken long grained rice (basmati) variety.
   
3. Rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from burning from the bottom as the water forms a protective layer between the pan and milk. Also, it is advisable to use a heavy bottom pan to make Indian desserts like basundi, kheer, rabdi.
   
4. Now, add the full-fat milk in that deep non-stick pan and bring it to a boil on a high flame. This would take around 6-8 minutes. Stir it occasionally to avoid milk from sticking to the bottom of the pan or browning. It is very important to use full-fat milk as it will provide the rice-kheer a rich and creamy texture.
   
5. Add the drained rice to chawal ki kheer and mix well.
   
6. CookSouth Indian Rice Kheeron a slow flame for 7 minutes while stirring and scraping the sides of the pan occasionally. It is always better to stay near the stove when the milk pot is on, to avoid cleaning up later. Use a flat spoon or a whisk so, it reaches all the corners of the pan easily while scraping.
   
7. Combine the warm milk and saffron in a bowl mix well. You will start seeing the yellow color releasing from the saffron. Keep the saffron-milk mixture aside.
   
8. Cook until rice is soft and breaks easily with a spoon or on pinching with your finger on a medium flame for 4 minutes. Do not add sugar before the rice has turned mushy or else your rice will take forever to cook.
   
9. Add the sugar and mix well. You can increase the quantity of sugar if you prefer it sweeter.
   
10. Simmer the milk on a slow flame for 3-5 minutes while stirring and scraping the sides of the pan occasionally.
    
11. Add the saffron-milk mixture topaal payasam | South Indian rice kheer | Kerala style paal payasam |This provides a yellowish colour to the kheer and pleasant smell and flavour.
    
12. Add the cardamom powder and simmer on a slow flame for 2 minutes while stirring occasionally.
    
13. Servepaal payasam | South Indian rice kheer | Kerala style paal payasam |warm or chilled.
    

Click here to view calories for Paal Payasam, South Indian Rice Kheer