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Paal payasam | Rice Kheer | Milk Payasam | Best Paal payasam with step-by-step pictures and video. Check out the paal payasam video recipe, and if you like the video pls SUBSCRIBE to my channel

Paal Payasam is a classic South Indian milk‑based dessert made with rice, sugar, and cardamom, and cooking it in a pressure cooker makes the process quicker while still giving you that creamy, traditional taste. This pressure‑cooker method ensures perfectly soft rice, rich texture, and consistent results every time, making it ideal for festivals, celebrations, or simple sweet cravings. Whether you’re a beginner or an experienced cook, this easy recipe helps you prepare authentic paal payasam with minimal effort and maximum flavor.

Can I make paal payasam in a pressure cooker?

Yes, you can make paal payasam in a pressure cooker. It speeds up cooking and softens the rice perfectly while still giving a creamy texture.

How many whistles for paal payasam in a pressure cooker?

Usually, 1–2 whistles on low heat is enough, depending on the rice variety and desired consistency.

Should I add milk before or after pressure cooking?

Add milk before pressure cooking for a richer, creamier payasam. You can add extra milk later to adjust consistency.

Why did my paal payasam curdle?

Curdling happens if the heat is too high or if the milk is not fresh. Always cook on a low flame and avoid adding acidic ingredients.

Which rice is best for paal payasam?

Short‑grain rice like pacha arisi, jeeraga samba, or raw rice works best for creamy texture.

Can I use condensed milk in paal payasam?

Yes, condensed milk can be added after cooking to enhance sweetness and richness.

How to thicken paal payasam?

Simmer the payasam on low heat after pressure cooking until it reaches your desired thickness.

Can I make paal payasam without sugar?

Yes, you can replace sugar with jaggery, but add it after the payasam cools slightly to prevent curdling.

See more Payasam recipes

Paal payasam | Rice Kheer | Milk Kheer

Usual milk payasam takes long time to cook this delicious rice payasam can be prepared easily but no compromise in taste. Whole fat milk, evaporated milk and condensed milk gives yummy flavour to Rice Kheer.

5 from 2 votes

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Ingredients

Raw Rice - 1/4 cup
Whole Milk – 4 + 1/2 cup
Sugar - 1/2 cup + 2tbsp adjust according to your sweetness
Condensed Milk - 3 tbsp
Evaporated milk - 1 can
Ghee - 1 tsp
Salt - pinch

Instructions

Wash rice well and drain the water
Add ghee/butter to the pan, sauté rice, and in medium flame for a min. Let the rice turns dry, No need to cook till it changes colors. Let it cool down
In a mixer pulse the rice 2 or 3 times to make a coarse mixture (just break the rice)
In a cooker, separator add the rice, 1 cup of milk. Close with the lid and pressure cook and cook for 3 - 4 whistles
Once the pressure is realized check if the rice is done
Add the remaining boiled milk to the cooked rice and mix well. Make sure the mixture is lump-free
Turn on the stove and cook for 20 minutes in medium heat; stirring in between
Add evaporated milk and mix well. Cook for 5 minutes
Add condensed milk and continue cooking for another 10 minutes
Add sugar and cook for 3 minutes
Finally, add salt and mix well; switch off. If desired garnish with roasted Cashew/roasted almonds/ pistachio and serve warm or cold

Video

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Notes

You can use Basmati Rice instead of Raw Rice
Saffron can be used for extra flavor
Condensed milk makes Milk Kheer thicker over time so adjust the consistency accordingly
Paal payasam can be cooked directly in the pan but it takes a longer time
Paal payasam can also be cooked in the instant pot. Saute the rice in saute mode and cook milk and rice for 18 minutes at a high temperature. continue the remaining process in saute mode
Heavy cream can be added for richness
Adjust the milk according to the consistency you desire
Pulsing the rice gives a nice texture to the payasam. Avoid making the rice into powder
Cardamom powder can be added for extra flavor
If desired add nuts of your choice for extra flavor
Depending on the rice, milk quantity may vary slightly. If you think Payasam is turning thick add 1/2 - 1 cup milk extra.

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Ingredients:

Raw Rice – 1/4 cup

Whole Milk – 4 + 1/2 cup

Sugar – 1/2 cup + 2tbsp (adjust according to your sweetness)

Condensed Milk – 3 tbsp

Evaporated milk – 1 can

Ghee – 1 tsp

Salt – pinch

How to make Paal Payasam with step-by-step pictures:

Wash rice well and drain the water
Add ghee/butter to the pan, sauté rice, and cook on a medium flame for a min. Let the rice turn dry. No need to cook till it changes color. Let it cool down
In a mixer, pulse the rice 2 or 3 times to make a coarse mixture (just break the rice)
In a cooker, separator, add the rice and 1 cup of milk. Close with the lid and pressure cook and cook for 3 – 4 whistles

Once the pressure is realized, check if the rice is done
Add the remaining boiled milk to the cooked rice and mix well. Make sure the mixture is lump-free
Turn on the stove and cook for 20 minutes at medium heat, stirring in between
Add evaporated milk and mix well. Cook for 5 minutes
Add condensed milk and continue cooking for another 10 minutes

Add sugar and cook for 3 minutes
Finally, add salt and mix well; switch off. If desired, garnish with roasted Cashew/, roasted almonds,/ pistachio and serve warm or cold