Introduction:
Paal Payasam Recipe: Paal Payasam, a traditional South Indian rice kheer, holds a special place in festivals, weddings, and auspicious occasions. This creamy and flavorful dessert is made by cooking rice in full-fat milk and sweetening it with sugar. Enriched with spices like cardamom and saffron, it delights both kids and adults alike. Paal Payasam is also a revered offering in Kerala temples, drawing long queues of devotees seeking its divine taste.
Preparation Tips for Perfect Paal Payasam Recipe:
- Rinse a deep non-stick pan with ¼ cup of water and simmer it for 2-3 minutes to prevent milk from burning.
- Stir occasionally to avoid milk sticking to the bottom of the pan or browning.
- Use full-fat milk for a rich and creamy texture. Cook the kheer on a slow flame for 7 minutes while stirring and scraping the sides occasionally.
Paal Payasam Recipe Ingredients:
For Paal Payasam
- 4 1/2 cups full-fat milk
- 1/4 cup long-grained rice (basmati), soaked for 30 minutes and drained
- 1/4 cup warm full-fat milk
- 1/4 tsp saffron strands
- 1/2 cup sugar
- 1/2 tsp cardamom powder
Paal Payasam Recipe Method:
For Paal Payasam
- Combine warm milk and saffron in a bowl, mix well, and set aside.
- Heat milk in a deep non-stick pan, add rice, and cook on medium flame for 7 minutes, stirring occasionally.
- Continue cooking for another 4 minutes on medium flame, stirring occasionally and mashing rice lightly.
- Add sugar, saffron-milk mixture, and cardamom powder. Mix well and cook for 2 minutes on medium flame, stirring occasionally.
- Serve warm or chilled.
Nutritional Values (per serving):
- Energy: 408 cal
- Protein: 10.9 g
- Carbohydrates: 43.4 g
- Fiber: 0.4 g
- Fat: 15.5 g
- Cholesterol: 38 mg
- Sodium: 45.7 mg
How to Make Paal Payasam Recipe:
- To prepare this South Indian rice kheer recipe, also known as Paal Payasam or Indian rice pudding, begin by washing and soaking the long-grained rice for 30 minutes. If you prefer, you can also roast the basmati rice in 1 tsp of ghee over a slow flame for 2-3 minutes until they turn golden brown and release a fragrant aroma. Soaking or roasting the rice makes it easier to cook.
- After soaking, drain the rice completely using a strainer. If you prefer a smoother texture, you can opt for broken long-grained rice (basmati) variety instead.
- Next, rinse a deep non-stick pan with ¼ cup of water and let it simmer for 2-3 minutes. This step prevents the milk from burning by creating a protective layer between the pan and the milk. It’s recommended to use a heavy-bottomed pan for making Indian desserts like basundi, kheer, or rabdi.
- Now, add the full-fat milk to the deep non-stick pan and bring it to a boil on high flame, stirring occasionally to prevent sticking or browning. Using full-fat milk is crucial as it contributes to the rich and creamy texture of the rice kheer.
- Once the milk boils, add the drained rice to the pan and mix well. Cook the South Indian Rice Kheer on a slow flame for 7 minutes, stirring occasionally and scraping the sides of the pan to prevent sticking.
- While the kheer is cooking, combine warm milk and saffron in a bowl and mix well until you see the yellow color releasing from the saffron. Set this saffron-milk mixture aside.
- Continue cooking until the rice softens and breaks easily with a spoon or on pinching with your finger, which takes about 4 minutes on medium flame. Do not add sugar until the rice has turned mushy to avoid prolonging the cooking time.
- Once the rice is cooked, add the sugar and mix well. Adjust the sugar quantity according to your preference for sweetness. Simmer the milk on a slow flame for an additional 3-5 minutes, stirring occasionally.
- Next, add the saffron-milk mixture to the kheer, providing a yellowish color and pleasant aroma. Add cardamom powder and simmer for 2 more minutes while stirring occasionally.
- Serve the Paal Payasam warm or chilled, as per your preference. Enjoy the rich and creamy goodness of this South Indian delicacy!
Conclusion:
Paal Payasam Recipe, with its rich flavor and creamy texture, is a quintessential dessert in South Indian cuisine, cherished during festivals and special occasions. By following these simple tips and using quality ingredients, you can create the perfect Paal Payasam to delight your loved ones. Whether served warm or chilled, this divine dessert is sure to leave a lasting impression on your taste buds.
FAQs about Paal Payasam Recipe:
What is Paal Payasam?
Paal Payasam is a traditional South Indian rice kheer, also known as Indian rice pudding. It is made by cooking long-grained rice in full-fat milk and sweetening it with sugar. Enriched with spices like cardamom and saffron, Paal Payasam has a creamy texture and rich flavor, making it a popular dessert for festivals, weddings, and auspicious occasions.
Why is full-fat milk recommended for making Paal Payasam?
Full-fat milk is recommended for making Paal Payasam because it provides a rich and creamy texture to the dessert. The higher fat content in full-fat milk adds depth and richness to the kheer, enhancing its flavor and mouthfeel.
Can broken long-grained rice be used instead of whole rice for Paal Payasam?
Yes, broken long-grained rice can be used instead of whole rice for Paal Payasam. Using broken rice can result in a smoother texture, as it tends to cook faster and disintegrate more easily into the milk. It’s a matter of personal preference, and both whole and broken rice varieties work well for making this dessert.
Is it necessary to simmer the milk before adding the rice for Paal Payasam?
Yes, it is recommended to simmer the milk before adding the rice for Paal Payasam. Simmering the milk helps prevent it from burning and sticking to the bottom of the pan. It also allows the milk to heat evenly, ensuring that the rice cooks properly and absorbs the flavors of the milk and spices.
Can Paal Payasam be served warm or chilled?
Yes, Paal Payasam can be served either warm or chilled, depending on personal preference and the occasion. Some people prefer to enjoy it warm, especially during cooler months, while others prefer it chilled, especially during hot weather. Regardless of how it’s served, Paal Payasam is sure to be a delightful treat for dessert lovers.
