Raks Kitchen

Home » PAYASAM / KHEERS » Paal payasam recipe | Gokulashtami recipes

Paal payasam recipe | Gokulashtami recipes

by 50 Comments

paal-payasam-rice-kheer-recipe
Paal payasam recipe (Milk kheer) Gokulashtami recipes – Easy to make yet delicious payasam/ kheer recipe for Kutti Krishnan! 🙂 Until Jeyashri told me the recipe, I have never tried on my own. Now I have tried this 4-5 times so far and love this a lot. This is rich and exotic dessert recipe. Perfect for this Gokulashtami / Krishna Jayanthi. When I wanted to post here in my blog, coincidentally, Vj asked me make last weekend. So I made and clicked. I clicked the bowl of payasam on my kutti Krishanan’s hands😀. The recipe is so simple and easy to make too.

paal payasam

Paal payasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time: 5 mins    |  Cook time: 35 mins    |  Serves: 4

Ingredients

Milk – 4 cups (1 litre)
Rice (raw rice or basmati) – 2 tbsp
Ghee – 1 tsp
Sugar – 1/2 cup*
*Adjust as per your taste from 1/4 cup to 1/2 cup. We need our payasam to be sweet so I added 1/2 cup sugar
Optional Garnish
Chopped and fried nuts of your choice, saffron, elachi powder

Method

  1. Roast rice in a pan with ghee in medium flame. Powder it to a coarse powder (just break the rice).

    2. 1-paal-payasam

  2. Take a pressure cooker(I used 3.5 litre pot shaped cooker) and grease it with few drops of ghee. Add milk and bring to boil, add the powdered rice and pressure cook for a whistle.(I add a small plate to avoid burnt bottom) After a whistle, keep the flame in lowest possible and continue heating for 10 minutes. After that open the cooker and add sugar and continue boiling in low flame for another 10 minutes until you get a thick consistency.

    3. 2-paal-payasam

Notes

  • You can add 1/2 pinch of salt to enhance the sweetness.
  • When cools down, the payasam thickens, so switch it off accordingly.
  • After opening the lid of the cooker and boiling, stir in such a way you mash the rice to make the payasam thick. I used full cream milk.

Garish if you desire to, we like it as such with the full flavor of milk and rice, divinely!
paal-payasam-recipe

Reader Interactions

Comments

  7. What is is this idea of dropping a plate ? Can someone pls explain .. in what dishes can this idea be used ? Won't a plate inside the cooker cause any problems when the whistle starts?

    Reply

  10. Unknown : the plate will not let the milk to coat(stick) and form a layer at the bottom. As the milk boils, the plate moves here and there and prevents milk forming a layer at the bottom of the vessel. Not that it should be a plate. It can be an eversilver spoon too. My elders in family even say round marbles can be added for same reason(not sure if it is the right way though. It will never cause any trouble, no need to get afraid, I am doing this for all the times I am making.

    Reply

  34. I have never made it like this before. Always on the stove and it takes so much longer. This is a great variation. But I do not have a small cooker. Should get one.

    Reply

  41. This is really a wonderful thing that you are doing!! You make cooking so easy and interesting!! All your recipes are simple to follow and yet comes out so well!! Hats off!! Thank You!! 🙂

    Reply

  42. Lovely visuals! Pal payasam is my fav..although I make it slightly differently. Planning to make the same for my son's anna prashanam. Will try your method this time!

    Reply

  46. The pal payasam was very very yummy.I added 1/2 cup sago too.came out really well and was very very delicious.Thanks for the tip of putting a plate or a spoon inside the cooker to prevent milk from sticking on the bottom.

    Reply

  50. I soak the rice a night before…Grind it coarsely & boil in a cooker with only water….Nothing will stick….Then add full cream milk & cook over low flame…Put cardamum powder & dry fruits & sugar in the end…Serve cold…

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *