Paal payasam recipe for a celebration! yes, right my first cookbook of 32 kootu varieties has been published in the most famous Tamil magazine, Mangayar Malar of Kalki Group. It is a separate supplementary book that covers all my recipes and you can get the book in all shops from August 1 – 15 edition. This milk kheer recipe is the simplest and a classic dessert that is made with only 4 ingredients. The speciality of this kheer is no cashews, raisins or cardamom is needed, it tastes so divine and creamy with milk alone. Do try it for today’s varamahalakshmi vrat, serve as a prasad….
Check out my other recipes for Varamahalakshmi vrat
Milk kheer recipe / Paal Payasam Recipe is a classic dessert that is made with only 4 ingredients and it tastes so divine and creamy with milk alone.
- 1/2 Litre Milk
- 2 tbsp Basmati Rice
- 1/4 Cup Sugar
- 2 tsp Ghee Link for ghee
First, measure all the ingredients and keep it ready.
Pour ghee in a heavy bottomed pan and then add basmati rice.
Fry it slightly, just for half a minute till a nice aroma arises. Don't burn the rice or change the colour, else the whole taste will be spoiled.
Now pour boiled milk. Simmer the flame and bring the milk to boil.
Stir it now and then, when the milk is boiling to avoid the burnt bottom.
Continue to boil the milk for about 10 minutes till the rice is cooked. Mash one rice grain with your fingers and ensure it is cooked.
Mash the rice slightly with a masher and continue to boil the milk for another 10 minutes till the milk is reduced to half. Don't forget to stir in the middle.
Then add sugar and stir well, so the sugar dissolves. Boil for 5 more minutes till the payasam thickens a little.
Serve this delicious rice kheer either hot or cold.
Tips for Paal Payasam Recipe
1. For easy cooking of rice, after frying it can be grinded in a mixer coarsely. In this version no need of mashing the rice.
2. If you have cooked basmati rice in hand, you can use that too.
3. Don’t add rice more than mentioned, else it becomes paal pongal.
4. Also don’t burn the rice when frying, otherwise the whole taste gets spoiled.
5. Use a heavy bottomed pan / pressure cooker only, greased with ghee to avoid burnt bottom.
6. A small spoon / plate can be placed at the bottom of the pan / cooker to avoid scorched bottom. It also helps the milk from over boiling and splashing.
7. Do the whole process in low flame and don’t forget to stir it in the middle for this milk kheer recipe.
8. Ensure that the rice is cooked well and add sugar only after the rice is cooked.
9. No raisins, cashews, almonds is needed for taste and garnishing for this paal payasam recipe.
10. If preferred cardamom powder, nutmeg powder or saffron can be added for more flavour.