Pal payasam is also known in the name of Milk Kheer, Rice kheer and Rice pudding. This is a sweet dish with a nice combination of rice, milk and sugar. Rice cooked in milk along with sugar in low flame gives a very authentic taste to this dessert. In South India, this dessert is usually prepared during Gokulashtami and pongal in most of the house kitchen as it is the favorite dish of Lord Krishna. In Guruvayoor (Kerala) & Ambalapuzha (Kerala), this dessert is served as a bhog/ offering to Lord Krishna on a daily basis.
- Basmati rice (small grain) – ½ cup
- Milk – 6cup
- Sugar – 1 ½ cup
- Clean rice nicely in water. Drain the water completely from rice.
- In a deep bottom vessel, add cleaned rice and 1cup milk. Allow it to boil.
- Once the milk comes to boil, low the flame and cook until done. In between stir rice with a spatula.
- When milk starts evaporating from rice, add again 1cup milk and continue the process of stirring milk and rice to avoid rice stick to bottom.
- When the rice is completely cooked in milk, pour 1cup milk and sugar and cook till the sugar gets melted completely. Stir in between.
- When milk has got thicken, Add 1cup milk and continue the process of stirring payasam till milk
- becomes thick in consistency. By this time there will be change in color of the payasam. The payasam will turn slightly cream in color.
- Again add 1 cup milk and continue the same process of stirring payasam till milk becomes thick in consistency.
- Now add the last cup milk and bring it to boil. Switch off the flame.
- Pal payasam/ Milk Kheer/ Rice Kheer are ready to serve.
Note: Sugar quantity can be changed according to individual taste.