Published on: November 28, 2022
India has blessed the world with healthy, delicious and sweet recipes for decades, because in the west, sweet mostly means something that decays your teeth and adds pounds to your belly.
Paal payassam is primarily a blend of milk, rice, and dry nuts. It is one of the rice based classic recipes of southern India. These kinds of desserts are also known as kheer in the north. Just like Paal payassam is a rice based delicacy, Kheer is a dessert famous in all of India served in many forms and consistencies and the grain keeps on changing according to the staple diet of every region.
Paal payassam is made mostly on festive occasions like Onam and Pongal it is also consumed as an evening snack in some parts of southern India, although termed a dessert, the ingredients used make it a fulfilling meal at times for a light eater. Two bowls of this can easily be fulfilling enough for the rest of the day. The name itself suggests it to be a pudding where Paal means milk and payasam means pudding/kheer.
Here are the ingredients for making a Paal Payassam -
Boil the milk in a deep pan until it gets simmered to 1/2 its volume, keep stirring to avoid the milk from sticking to the surface. Add the soaked & washed Basmati rice into the milk and keep stirring the mixture on medium flame.
Take a pan and add ghee (clarified butter) into it on medium or low flame. Let the ghee heat up a bit and then add the dry fruits. (The raisins should be added later, after cashews and almonds are roasted.)
Once the rice gets properly blended in milk, add the Jivana Jaggery. Mix the ingredients. Once it gains a perfect consistency, add the dry fruits.
Mix it well and then add up the cardamom powder for flavouring. Stir for a while.
In the end, garnish it with Saffron and serve the sweet and delightful Paal Payasam hot for your loved ones!
|2 Litres of Full-Fat Milk
|2 tbsp Ghee/Clarified Butter
|1 Cinnamon Stick
|Cashew nuts, Almonds and Raisins (Chopped)
|2-3 teaspoon of Jivana Jaggery
|1 teaspoon of Cardamom Powder
|3-4 threads of Saffron for garnishing