Paal Payasam
Rice milk payasam — raw rice simmered in full-fat cow's milk in a wide, heavy pan over low heat for one to two hours, stirring continuously with a wooden ladle, until the milk reduces by two-thirds and turns a pale pink-ivory colour from caramelisation, the rice completely dissolves, and the mixture thickens to a lightly flowing consistency. Sugar and cardamom are added at the end. No shortening, no condensed milk: the entire process depends on the long, slow reduction of milk. The Guruvayur temple paal payasam — prepared in the temple kitchen continuously — is considered the most sacred and finest version; pilgrims visit specifically for the prasadam payasam offered in small quantities after worship. The quintessential Kerala payasam; the simplest and most revered. Made for all major religious festivals and as the final sweet course of every Travancore feast.
Cuisines
Best for
Recipe
Ingredients
| 1/4 cup | basmati rice |
| 4 cups | full-fat milk |
| 1/2 cup | sugar |
| 1/4 teaspoon | cardamom powder |
| 8-10 | cashew nuts |
| 8-10 | raisins |
| 1 tablespoon | ghee |
Instructions
- 1 Wash the basmati rice thoroughly and soak it in water for 30 minutes.
- 2 Drain the rice and set aside.
- 3 In a heavy-bottomed pan, bring the milk to a boil, stirring occasionally to prevent it from sticking to the bottom.
- 4 Add the soaked and drained rice to the boiling milk.
- 5 Reduce the heat to low and let the rice cook in the milk, stirring frequently to avoid burning.
- 6 Once the rice is cooked and the milk has reduced and thickened, add sugar and stir until it dissolves completely.
- 7 Add cardamom powder and mix well.
- 8 In a small pan, heat ghee and fry the cashew nuts until golden brown, then remove and set aside.
- 9 In the same ghee, fry the raisins until they puff up, then remove and set aside.
- 10 Add the fried cashew nuts and raisins to the payasam and mix well.
- 11 Serve the payasam warm or chilled.
Tips
For a richer flavor, use freshly ground cardamom and ensure the milk is full-fat.