Paal Payasam is a traditional dish of Kerala, and is served as a dessert in Kerala Sadya. Here, a traditional ‘Uruli’ with a thick bottom, made of copper and bronze, is used for preparation. When we follow traditions and culture in the preparation of Payasam or Pradhaman, urli is chosen as the cooking vessel. Paal Payasam (Milk Payasam) is an integral part of Kerala cuisine, culture and temple offerings and nivedyams. Its North Indian alternative is Kheer, prepared using milk and rice. But flavours may be different because of the addition of ingredients like rose water, saffron or almonds.
 
If we follow true traditions to prepare Milk Payasam, only milk, sugar and rice are used. Some people may add ghee. But when prepared at home, cardamom, raisins and cashews may be added. It’s all about preferences. In temples, such flavoured ingredients are not added. Read more about the significance of Pradhaman & Payasam in Kerala culture and temple traditions. Also, read about the story behind the famous Ambalalapuzha Paal Paayasam here.

Paal Payasam recipe

Ingredients for Paal Payasam:

  1. Milk – 2 Ltrs
  2. Payasam rice (Nurukk Unakkalari) – 1 cup
  3. Ghee – 3 tsp
  4. Sugar – 100 gm

How to prepare Paal Payasam?

  1. Add ghee to the urli, and add 2 litres of milk. Boil milk and keep stirring.
  2. When milk is reduced to half its content, add rice and cook well. Keep stirring.
  3. When rice is cooked up to 75%, add sugar and keep stirring.
  4. Keep it in flame till the colour of the payasam changes from pure white to light rose colour. Payasam will also turn thick by this time.
  5. Turn the flame off when the rice is well-cooked, and keep stirring for a while.
  6. Serve once the milk payasam is cooled. Stir once again before serving. 

Archive: Vanitha Magazine September 1-14 2011.

Also read a few more payasam and pradhaman recipes. Here is the page link. Click on the images in the gallery to read. 

 

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