Pal Payasam | Rice Kheer

The delectable SouthIndian Pal Payasam a common sweet served during weddings is quite famous and has a large fan following! This is one easy to make Kheer which is loved by most. Pal Payasam is very special for Lord Krishna and this is normally the prasadam that one gets in any Guruvayur Temple. 

For Annaprashanam | Choroonu - literally meaning "First rice feeding" for a new born, usually when the child is about 6 months old, this Pal Payasam is given.

We normally make Pal Payasam on Mashi Pournimai which is Holi. The tradition is that this special sweet kheer is made in the evening and on moon rise, the same is offered as naivedhyam and then all the kids get to relish this delicacy! Amma follows the same tradition and has made this lovely Pal Payasam, all set for the Naivedhyam.

INGREDIENTS

2 tblsp Rice, raw

500 ml Milk

3 tblsp Condensed Milk

Few Strands Saffron

1 tsp Homemade Ghee | Clarified Butter

4 Kaju | Cashew Nuts

1 tblsp Almond, Chopped

20 Golden Kismis | Raisin

METHOD

• Wash and drain raw rice.
• In a thick bottomed pan, add milk and drained rice.
• As the milk comes to a boil, reduce the flame to low. Place the laddle in the pan, so that the milk does not spil over. 
• Stir occasionally.
• After 15 minutes check if the rice is cooked. Else, cook for additional 5 minutes.
• The milk would have reduced and the colour would have changed slightly.
• Add condensed milk and mix well.
• Let this cook for 2 minutes.
• Switch off the flame.
• In a small pan heat ghee and roast kaju and kismis. Remove and keep aside.
• In the same pan, roast the chopped almonds and keep aside.
• Mix the roasted nuts into the Pal Payasam.
• Serve hot after Naivedhyam.

I love chilled Pal Payasam as it thickens a bit and tastes super delicious!

Note:

a. In case we do not use condensed milk, add 3/4 cup sugar or as per taste. You will need to stir for addtional 15 to 20 minutes, as the sugar will tend to make the milk watery. Since the same needs to get thick, we need to stir for additional time.

We have used:

1. Tamil Ponny Rice

2. Nestle Milkmaid Condensed Milk

3. Taj Mahal Saffron

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.