Thiruppullani Paal Payasam
Thiruppullani Paal Payasam, temple paal payasam, tiruppullani milk payasam, temple prasadam recipes, jaggery paal payasam, kalkandu payasam, south indian payasam, tamil nadu temple sweet, paal payasam with jaggery, traditional payasam recipe, prasadam payasam, rice milk kheer, authentic tamil payasam, edible camphor payasam, festival sweet recipes 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
What is Thiruppullani Paal Payasam?
Thiruppullani Paal Payasam is a traditional temple‑style milk payasam from the Thiruppullani temple in Tamil Nadu. It is made with rice grits, milk, jaggery, kalkandu, saffron, and a tiny pinch of edible camphor for an authentic prasadam aroma.
Why do we add both jaggery and rock sugar (kalkandu)?
The combination gives a balanced sweetness—jaggery adds depth and warmth, while kalkandu gives a clean, mild sweetness similar to temple prasadam.
Why should the jaggery syrup be cooled before adding to milk?
Adding hot jaggery syrup directly to boiling milk can cause curdling. Cooling it slightly stabilizes the mixture and keeps the payasam creamy.
What type of rice works best for this payasam?
Regular raw rice works well. It is soaked, dried, and pulsed into coarse grits, which helps the payasam thicken naturally without turning mushy.
Can I skip edible camphor?
Yes, it’s optional. But a tiny pinch gives the payasam its signature temple fragrance. Never add more than a tiny pinch.
Why is the rice pulsed into coarse grits instead of being used whole?
Coarse rice grits cook faster, release starch evenly, and create the creamy, glossy texture typical of temple payasam.
Can I use sugar instead of jaggery?
You can, but the flavor will be different. Jaggery gives a traditional, earthy sweetness that matches the temple version.
How do I prevent the milk from sticking to the bottom?
Cook on medium heat and stir often, especially after adding the rice grits. Using a heavy‑bottomed pan helps, too.
Can I make this payasam ahead of time?
Yes. It thickens as it cools, so add a splash of warm milk before serving to adjust consistency.
What can I garnish the payasam with?
Cashews and raisins roasted in ghee are optional, but they add richness and texture.
CAN I USE LOW-FAT MILK FOR PAYASAM?
For the best Rice kheer, always use whole-fat milk. You can use 2% milk, but avoid 1% milk.
SHOULD I USE HOT MILK FOR PREPARING PAYASAM?
I have used cold milk right from the fridge. Since we are going to cook rice and milk, we can use chilled milk for preparing payasam
See more Payasam recipes
INSTANT POT RECIPES IN TMF
KRISHNA JAYANTHI RECIPES
INDIAN SWEET RECIPES IN TMF
KERALA BASED RECIPES IN TMF
MILK-BASED RECIPES IN TMF
PAAL PAYASAM WITH CONDENSED MILK
Ingredients
2 tbsp rice
1/3 cup jaggery
2 tbsp rock sugar (kalkandu)
1/2 cup water
4 cups milk
Cardamom powder, a pinch
Saffron, a few strands
Edible camphor, a tiny pinch, optionally
Cashew
Raisins
Ghee
How to make Thiruppullani Paal Payasam with step-by-step pictures
- ️ Wash and soak the rice for 15–20 minutes
- ️ Drain the water, spread it on a towel, and let it dry slightly
- ️ Pulse into coarse rice grits (not too fine)
- ️ Boil milk and add saffron
- ️ Add the rice grits and cook on medium flame, stirring often until the rice is soft
- ️ Add cardamom powder and a little ghee, then switch off the stove and let it rest
- ️ In another pan, boil jaggery, rock sugar, and water for 5 minutes
- ️ Strain the syrup and let it cool slightly (to avoid curdling)
- ️ Add this syrup to the cooked milk mixture and mix well
- Furthermore, add cashew and raisins roasted in ghee, cook for 2–3 minutes
- ️Turn off the stove and add a tiny pinch of edible camphor
Ingredients
- 2 tbsp rice
- 1/3 cup jaggery
- 2 tbsp rock sugar kalkandu
- 1/2 cup water
- 4 cups milk
- Cardamom powder a pinch
- Saffron a few strands
- Edible camphor a tiny pinch, optionally
- Cashew
- Raisins
- Ghee
Instructions
- Wash and soak the rice for 15–20 minutes
- ️ Drain the water, spread it on a towel, and let it dry slightly
- ️ Pulse into coarse rice grits (not too fine)
- ️ Boil milk and add saffron
- ️ Add the rice grits and cook on medium flame, stirring often until the rice is soft
- ️ Add cardamom powder and a little ghee, then switch off the stove and let it rest
- ️ In another pan, boil jaggery, rock sugar, and water for 5 minutes
- ️ Strain the syrup and let it cool slightly (to avoid curdling)
- ️ Add this syrup to the cooked milk mixture and mix well
- Furthermore, add cashew and raisins roasted in ghee, cook for 2–3 minutes
- ️Turn off the stove and add a tiny pinch of edible camphor
Video
Notes
