❤️ You’ll Love This Paal Payasam Recipe
Paal payasam recipe takes only 30 minutes (from start to finish). You’ll need only 5 ingredients still the end product too divine. This is the Instant version of paal payasam. Much quicker to prepare compared to the authentic method (slowly simmering milk-rice till rice is cooked). It is made in the pressure cooker on the stovetop. You can use electric PC like instant pot (Instructions given in the recipe card below)
🧾 Ingredient Notes
Here is the pic of the ingredients you’ll need to make paal payasam. The basic, easy to available 5 ingredients only (milk, sugar, rice, ghee, cashews).
Rice: Different region of South India has its own version. E.g. In Kerala, they use matta rice (red broken rice), some part uses sona masoori rice. Even some use basmati rice. Here I have used sona masoori rice. Milk: Please use full-fat whole milk to get a nice creamy texture. Low-fat or fat-free milk does not give creamy, rich, thick texture. Ghee: It adds a nice flavor to the payasam. There are no other flavoring ingredients (e.g. saffron, cardamom) are used as many other Indian sweets. So the addition of ghee lends nice aromatic flavor to the sweet.
👩🍳 How To Make Paal Payasam? (Stepwise)
- Heat the ghee in a pressure cooker on medium heat. Once hot add cashews and fry till golden brown.
- Drain excess ghee and remove it to a bowl and keep it aside.
- In the remaining ghee, add rice. Fry with stirring constantly for 2-3 minutes only. You’ll notice a slight color change.
- Now add 1 cup of milk and mix.
- Cover the cooker with lid, put the weight on and cook on medium for 4-5 whistles. Let the pressure go down by itself then open the lid. Check the rice, it should be soft and cooked.
- Now add remaining milk and turn the heat back on medium. Simmer for another 10-12 minutes or until the mixture thickens and rice becomes softer. You can mash some rice with the back of the spatula to help it thicken more.
- Now add sugar and simmer for 3-4 minutes.
- How do you know paal payasam is ready? Take a ladleful of payasam mixture and pour it back into the cooker, rice & milk should flow together. That means it has the right consistency. While pouring back, milk and rice stay separated meaning it needs more simmer to thicken. At the time of serving, garnish with fried cashews. PS Tried this paal payasam recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.
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