Paal payasam | Rice Kheer | Milk Kheer

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

Rich and tasty Paal payasam prepared with Rice and milk. Usual milk payasam takes a long time to cook this delicious rice payasam is cooked with a shortcut but no compromise in taste.   Whole fat milk, evaporated milk and condensed milk give yummy flavor 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 the U.K. I wanted to cook paal payasam for Diwali, called my Amma for the recipe. It sounded lengthy 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 give an attempt with a 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. Since we are using evaporated milk and condensed milk you can also call it semi homemade 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.

Check out other payasam recipes in TMF,

• Arisi Thengai Payasam
• Carrot Almond Paysam
• Rice Kheer (Paal Payasam)
• Macaroni Payasam
• Badam kheer
• Paruppu Payasam
• Sago kheer
• Macaroni Payasam

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 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 for 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 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

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 + 2 tbsp 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 for 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 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

1. You can use Basmati Rice instead of Raw Rice
2. Saffron can be used for extra flavour
3. Condensed milk makes Milk Kheer thicker over time so adjust the consistency accordingly
4. Paal payasam can be cooked directly in pan but it takes longer time
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 the 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 gives a nice texture to the payasam. Avoid making the rice into powder 
9. Cardamom powder can be added for extra flavor
10. If desired add nuts of your choice for extra flavor
11. Depending on the rice, milk quanity may varies slightly. If you think Payasam is turning thick add 1/2 - 1 cup milk extra.

 

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