Paal Payasam is a light, creamy, and fragrant dessert made with milk, basmati rice, saffron, and cardamom. It can be served hot or cold and garnished with dried fruits.
Paal Payasam recipe: The name 'Payasam' in Indian cuisine is enough to make your mouth water. It's not just a dessert, but also a symbol of joy and celebration. Payasam comes in many forms—made with milk, rice, semolina, or sago. But today, we'll talk about Paal Payasam, which is special for its taste, fragrance, and nutrition.
Paal Payasam has a light, creamy, and rich taste. The milk and basmati rice used in it make it soft, while saffron and cardamom enhance its aroma and flavor manifold. This sweet is an excellent source of energy and health for both children and adults.
Ingredients for making Paal Payasam
- 4 1/2 cups milk
- 1/4 cup basmati rice (soaked for 30 minutes)
- 1/4 cup milk (for soaking saffron)
- 1/4 tablespoon saffron
- 1/2 cup sugar
- 1/2 tablespoon cardamom powder
Note: The amount of sugar can be increased or decreased according to your preference.
Method to make Paal Payasam
- Preparing Saffron Milk
First, take lukewarm milk in a small bowl and add saffron to it. Mix it well and set it aside. This mixture will dissolve the saffron's color and aroma in the payasam. - Cooking Rice and Milk
In a deep non-stick pan, add the remaining milk and heat it over medium heat. Now add the soaked rice and cook for 7 minutes, stirring continuously. Keep mixing the rice and milk in between so that the milk does not stick to the sides of the pan. - Thickening the Payasam
After this, cook the payasam for another 4 minutes. Mash the rice lightly with your hand so that it dissolves well in the milk. This improves the taste and texture of the payasam. - Adding Flavor and Fragrance
Now add sugar to it, then add the saffron milk and mix well. Finally, add cardamom powder. Cook for 2 minutes on medium heat and keep stirring continuously. This will completely dissolve the sweetness, fragrance, and color in the payasam. - Serving
Paal Payasam can be served both hot and cold. Hot payasam tastes more delicious, while cold payasam gives freshness and coolness. It can be garnished with pieces of cashew, almonds, or pistachios.
Tips for making Paal Payasam
- Cook the payasam on low heat so that it becomes thick and creamy.
- It is important to stir the payasam frequently so that the rice does not stick to the sides of the pan.
- If you want, you can add dry fruits to the payasam to make it more delicious and nutritious.
- Soaking saffron in lukewarm milk allows its color and aroma to spread completely.
Paal Payasam is a delicious and nutritious Indian dessert, which symbolizes happiness on special occasions and festivals. With the right ingredients and method, it becomes creamy, fragrant, and delicious. Saffron, cardamom, and dry fruits enhance its taste and nutrition. It can be served hot or cold and is enjoyable for people of all age groups.
