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Paal payasam recipe

Paal payasam recipe (Milk kheer) Gokulashtami recipes - Easy to make yet delicious payasam/ kheer recipe for Kutti Krishnan
Prep Time5 mins
Cook Time35 mins
Course: Dessert
Cuisine: Indian
Servings: 4


  • 4 cups Milk 1 litre
  • 2 tablespoon Rice raw rice or basmati
  • 1 teaspoon Ghee
  • ½ cup Sugar
  • saffron, cardamom powder Optional Garnish


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


  • I have done without powdering too.
  • Use large pressure cooker, enough to hold the payasam. Otherwise it overflows a lot as it is milk 
  • Greasing with few drops of ghee before boiling prevents burnt bottom as well as overflowing.