How to make Pal Payasam -

Milk and rice kheer. Sweet, creamy, south indian kheer or pudding made with milk and rice. Payasam or kheer is akin to a rice pudding. This is the simplest payasam recipe. Pal Payasam is a classic dessert made with rice, milk and sugar. It is prepared on special occasions and festivals. It is rich, creamy and tastes heavenly.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Full Cream (फुल क्रीम ), Kolum Rice

Cuisine : Kerala

Course : Desserts

For more recipes related to Pal Payasam checkout Kesari Indrayani, Perfect Phirni. You can also find more Desserts recipes like Sitaphal Baked Yogurt - SK Khazana Caramel Fruit Tarts Lagan Nu Custard Crepe Cake - SK Khazana

Pal Payasam

Pal Payasam Recipe Card


The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 0-5 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Pal Payasam Recipe

  • Full Cream 1 litre

  • Kolum Rice 3 tablespoons

  • Saffron (kesar) 6-8 strands

  • Pure ghee 2 teaspoons

  • Cashewnuts chopped 10-12

  • Raisins 2 teaspoons

  • Sugar ½ cup

  • Green cardamom powder ½ teaspoon


Step 1

Soak the saffron in one tablespoon of warm milk and set aside.

Step 2

Heat the ghee in a non-stick pan and lightly sauté the cashew nuts and raisins. Set aside.

Step 3

Bring the remaining milk to boil in a thick-bottomed pan, add the rice and reduce heat.

Step 4

Cook, stirring continuously, till the rice gets cooked and the milk reduces to one-third its original quantity.

Step 5

Add the sugar and mix well. While stirring crush the rice slightly.

Step 6

Add the green cardamom powder and saffron milk and mix well. Add the sautéed cashewnuts and raisins and mix.

Step 7

Serve hot or cold.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.