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Kerala pink paal payasam

Instant pot paal payasam
5 from 1 vote
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To pulse

  • 1 teaspoon ghee
  • 1/4 cup rice

To cook

  • 5 cups whole fat milk
  • 1 cup sugar
  • Pinch of salt


  • Take rice and wash well. Drain the water and keep it aside
  • Turn in IP in “saute” mode add ghee
  • When the display shows “Hot” add rice
  • Saute for 1 minute and press “cancel”
  • Transfer the rice to a plate and let cool. Meanwhile, wash the inner pot and wipe clean
  • After the rice is cool, pulse the rice for rice grits. Avoid grinding. Mix well in-between the pulse
  • Add rice grits, cold milk, sugar, and a pinch of salt; mix well
  • Make sure the vent is in the “sealing “ position. Press “steam” mode and cook for 15 minutes. Do natural pressure release
  • After pressure subside naturally carefully open the pot and mix well
  • Turn on IP in “saute mode” and cook for 15 more minutes. Boiling payasam in an open pot makes it rich and flavorful so don't skip this step. Mix well in between
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  1. Rice grits give an amazing texture to the Paal payasam. Never grind rice always pulse 
  2. If you grind rice it might turn into powder and payasam will turn thick 
  3. Preferably use whole fat milk to prepare Kerala paal payasam
  4. Adjust the sugar according to your sweetness
  5. Always wash the inner pot after sauteeing the rice
  6. You can add nuts of your choice
  7. Boiling the payasam for additional 15 minutes makes it flavorful so don't skip it
  8. You can add cardamom powder, saffron, or any add on but payasam 
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