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.