Paal payasam is a comforting South Indian rice pudding slowly cooked with milk, sugar and fragrant cardamom. The gentle cooking time gives it a creamy texture and makes it a popular dessert for festivals, temple offerings and family celebrations.
Ingredients
- 1/4 cup short-grain rice, rinsed
- 1 litre full-fat milk
- 1/3 to 1/2 cup sugar, to taste
- 4 green cardamom pods, crushed
- 2 tablespoons cashews and raisins
- 1 teaspoon ghee
Method
- Bring the milk to a gentle boil in a heavy-bottomed pan.
- Add the rinsed rice and simmer on low heat, stirring often, until the grains are soft and the milk is reduced.
- Stir in sugar and cardamom and cook for another five minutes.
- Fry cashews and raisins in ghee and fold them through the payasam.
Tips and variations
Use low heat and scrape the base regularly to prevent scorching. The pudding thickens as it cools, so leave it slightly loose in the pan. A few strands of saffron or a spoonful of condensed milk can be added for a richer festive version.
Serving
Serve warm or chilled in small bowls. It keeps refrigerated for up to three days; loosen with a splash of milk before reheating.
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