Paal payasam | Rice Kheer | Milk Kheer

Rich and tasty Paal payasam prepared with Rice and milk. Usual milk payasam takes long time to cook this delicious rice payasam can be prepared within 40 minutes but no compromise in taste.   Whole fat milk, evaporated milk and condensed milk gives yummy flavour to Rice Kheer.

I start drooling whenever I think about the rice kheer my mom makes. One of my favorite desserts ever since childhood days. Rice kheer was my first choice for the special delicacy that I get on birthdays when I was a kid. More than me my sister loves Paal payasam. Whenever I cook milk Kheer these days I always wish I could send her a big cup.

I have enjoyed milk kheer all through my life but when it comes to cooking it I took a step back after knowing the procedure.  When we moved to U.K. I wanted to cook paal payasam for Diwali, called my Amma for recipe. It sounded leangthy for me so I ended up doing Semiya payasam. Every time I think about paal payasam the lengthy method  scares me.

My recent addiction for pressure cooker made me to give a attempt with pressure cooker. I first tried cooking rice payasam in cooker but somehow I felt something was missing. I didn’t get the Milk Kheer color.

Usually milk is cooked hours together and the color is easily achieved. I was looking for some alternative way for quick paal payasam. I started using evaporated milk a lot in my cooking.  While making gravy instead of heavy cream, I add evaporated milk. After using evaporated milk for peas gravy I thought why not use it for payasam.

It worked like a magic. Tres leches cakes tastes great with three milk, this is Indian rich tasty take with whole fat milk, condensed milk and evaporated milk. 

Sometime pictures doesn’t justify a dish, I have proved it with my payasam. Payasam tastes super delicious I couldn’t succeed to show it with my clicks. Try this rich payasam. Paal payasam occupies a special role in Tamil Brahmin wedding and Kerala sadhya.

Ingredients:

Raw Rice – 3 tbsp
Whole Milk – 3 cups + 1/2 cup
Sugar – 3/4 cup (adjust according to your sweetness)
Cardamom – 2 pods
Condensed Milk – 2 tbsp
Evaporated milk – 1 can
Ghee – 2 tsp
Saffron – pinch (optional)
Salt – pinch
Cashew/almonds/ Pista – as needed, to garnish

Method:

• Add ghee/butter to the pan, sauté rice and cardamom in medium flame for a min. No need to cook till it changes colors. Let it cool down
• In a mixer grind the rice to a coarse mixture  (just break the rice)

• Add the coarse grain rice and 3/4 cup + 1 tbsp of milk into the pressure cook and cook till you hear 3 whistles

•  Once the pressure is naturally realized, transfer the milk and rice mixture
• Add the remaining boiled milk to it and cook for 15 minutes in low – medium heat; stirring in between 
• Add evaporated milk and condensed milk and continue cooking for another 10 minutes

• Add sugar, salt and saffron and cook for 2 minutes; switch off. Garnish with roasted Cashew/roasted almonds/ pistachio and serve warm or cold

Paal payasam | Rice Kheer | Milk Kheer

 

Save Print

Paal payasam | Rice Kheer | Milk Kheer Recipe Type : Payasam Cuisine: Indian Author: Vidya Srinivasan Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Serves: 5 Rich and tasty Paal payasam prepared with Rice and milk. Usual milk payasam takes long time to cook this delicious rice payasam can be prepared within 30 minutes but no compromise in taste. Whole fat milk, evaporated milk and condensed milk gives yummy flavour to Rice Kheer.

Ingredients

• Raw Rice - 3 tbsp
• Whole Milk – 3 cups + ½ cup
• Sugar - ¾ cup (adjust according to your sweetness)
• Cardamom – 2 pods
• Condensed Milk - 2 tbsp
• Evaporated milk - 1 can
• Ghee - 2 tsp
• Saffron – pinch (optional)
• Salt - pinch
• Cashew/almonds/ Pista – as needed, to garnish

Method

1. Add ghee/butter to the pan, sauté rice and cardamom in medium flame for a min. No need to cook till it changes colors. In a mixer grind the rice to a coarse mixture (just break the rice)
2. Add the coarse grain rice and ¾ cup + 1 tbsp of milk into the pressure cooker and cook till you hear 3 whistles
3. Once the pressure is naturally realized, transfer the milk and rice mixture
4. Add the remaining boiled milk to it and cook for 15 minutes in low – medium heat; stirring in between
5. Add evaporated milk and condensed milk and continue cooking for another 10 minutes
6. Add sugar, salt and saffron and cook for 2 minutes; switch off. Garnish with roasted Cashew/roasted almonds/ pistachio and serve warm or cold

Notes

1.You can use Basmati Rice instead of Raw Rice
2.Saffron is optional
3.Condensed milk makes Milk Kheer thicker over time so adjust the consistency accordingly
4.Paal payasam can be cooked directly in cooker. Since my cooker was small i transferred into a wide pan to give enough room while boiling
5.Paal payasam can also be cooked in instant pot. Saute the rice in saute mode and cook milk and rice for 18 minutes in high temperature. continue remaining process in saute mode
6.Heavy cream can be added for richness
7. adjust the milk according to the consistency you desire
8. Pulsing the rice give nice texture to the payasam. Avoid making the rice into powder
9. If you are doubtful about milk spilling out while direct pressure cooking, add the milk and rice in a vessel and place it in cooker with water; cook for 3 whistles
3.5.3229

3.5.3229