Paal Payasam
Veg
A simple, ivory-white rice payasam — raw rice simmered slowly in full-fat milk for hours until the milk thickens and turns slightly golden with natural caramelisation, sweetened with sugar and perfumed with cardamom. No saffron, no condensed milk — just milk, rice, and patience. The temple payasam of Tamil Nadu, ladled out in tiny portions as temple prasadam at Guruvayur and Madurai, revered for its purity.
Cuisines
Chettinad
Tamil Brahmin
Kongunadu
Madras
Udupi
Kerala
Andhra
Best for
Dessert
Lunch
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1/4 cup | basmati rice |
| 4 cups | full-fat milk |
| 1/2 cup | sugar |
| 1/4 teaspoon | cardamom powder |
| 1 tablespoon | ghee |
| 8-10 | cashew nuts |
| 8-10 | raisins |
| 1 pinch | saffron strands |
| 2 tablespoons | water |
Instructions
- 1 Wash the basmati rice thoroughly and soak it in water for 20 minutes.
- 2 In a heavy-bottomed pan, bring the milk to a boil.
- 3 Drain the soaked rice and add it to the boiling milk.
- 4 Reduce the heat to low and cook the rice in the milk, stirring frequently to prevent sticking.
- 5 Once the rice is cooked and the milk has thickened, add sugar and stir well.
- 6 Add cardamom powder and mix thoroughly.
- 7 In a small pan, heat ghee and fry the cashew nuts until golden brown, then add the raisins and fry until they puff up.
- 8 Add the fried cashew nuts and raisins to the payasam.
- 9 Soak saffron strands in 2 tablespoons of warm water for a few minutes, then add to the payasam and mix well.
- 10 Simmer for another 5 minutes, then remove from heat.
- 11 Serve warm or chilled as desired.
Tips
For a richer flavor, use freshly ground cardamom and ensure to stir the milk continuously to prevent it from burning.