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Kerala paal payasam

matta rice payasam
5 from 1 vote
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Ingredients

  • 1/4 cup Matta broken rice
  • 4 cups + 1/2 cup whole fat milk
  • 1 cup sugar

Instructions

  • Take broken matta rice in a colander. wash well till the water turns clear. Drain the water and keep it aside
  • Add Broken matta rice, cold milk, and sugar; mix well
  • Make sure the vent is in the “sealing “ position. Press “steam” mode and cook for 30 minutes. Do natural pressure release
  • After pressure subside naturally carefully open the pot and mix well
  • Make sure rice is perfectly cooked
  • 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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Notes

  1. Matta rice grits give an amazing texture to the Paal payasam. I used store-bought instead you can pulse matta rice
  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. If you prefer runny payasam increase the milk
  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 additional ingredients  but payasam tastes yum on its own
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