Paal Payasam is a classic South Indian dessert that embodies the richness of tradition and the simplicity of ingredients. A rich, velvety pudding crafted from the simplest kitchen essentials—milk, rice, and sugar—slow-cooked to perfection for a melt-in-the-mouth indulgence. This beloved sweet dish is a must-have during festivals like Onam, Tamil New Year, and other auspicious celebrations. It is also commonly prepared for temple offerings and family gatherings, where its comforting taste brings people together.
The word “Paal” in Tamil translates to “milk”, while “Payasam” refers to a sweet, pudding-like dessert typically made by slow-cooking rice or lentils in milk or coconut milk, sweetened with jaggery or sugar. What makes Paal Payasam stand out from other types of payasam is its simple yet divine flavor, achieved by patiently simmering full-fat milk until it thickens and acquires a creamy texture.
Unlike some other versions of kheer found in North India, Paal Payasam is known for its subtle elegance—it is not overloaded with nuts or spices but focuses on the richness Would you like to expand it into a full sentence or keep it short and descriptive. A handful of cardamom or a few saffron strands may be added for extra aroma, but the soul of this dish lies in its slow-cooked, caramelized sweetness and melt-in-the-mouth consistency.
Prepared with love and devotion, Paal Payasam is not just a dessert—it’s a soulful experience that connects generations. From temple prasadams to wedding feasts, it holds a special place in South Indian culinary heritage.
Whether you’re making it to celebrate a festival or simply craving something indulgent yet soothing, this timeless dessert never fails to impress.
❤️ You’ll Love This Paal Payasam Recipe
- Paal Payasam is a beloved South Indian dessert that comes together in just 30 minutes—yes, from start to finish! With only five simple pantry ingredients, this instant version still delivers that luxurious, creamy, and indulgent flavor that traditional payasam is known for. Despite its simplicity, the result is nothing short of divine—each spoonful feels like a celebration.
- Traditionally, paal payasam is made by slow-cooking rice in milk over low flame, patiently stirring until the rice turns soft and the milk reduces to a rich, aromatic consistency. While that method produces wonderful results, it also takes a good amount of time and attention. That’s why this modern, time-saving version is a game changer!
- Here, we use a pressure cooker on the stovetop to cut down the cooking time significantly without compromising on taste or texture. Prefer an electric pressure cooker like the Instant Pot? No worries! We’ve also included step-by-step Instant Pot instructions in the recipe card below for your convenience.
- This Instant Paal Payasam is perfect for festive occasions, temple offerings, or simply to satisfy a sweet craving on a regular day. It’s quick, it’s fuss-free, and it promises the same comfort and richness that your grandmother’s version did—with half the effort!
🧾 Ingredient Notes
Here’s a look at the simple ingredients you’ll need to make paal payasam — just five pantry staples that come together to create magic: milk, sugar, rice, ghee, and cashews.
- Rice: Different regions across South India use their own preferred type of rice in this traditional dessert. For instance, Kerala often uses matta rice (a red, partially polished variety), while others may choose sona masoori or even basmati. For this version, we’re using sona masoori rice — a medium-grain variety known for its soft, fluffy texture.
- Milk: To achieve that luxurious, thick consistency, it’s essential to use full-fat whole milk. Skimmed or low-fat milk just won’t deliver the richness or body that’s characteristic of an authentic payasam.
- Ghee: Just a spoonful of ghee can work wonders—infusing the dish with richness, aroma, and a touch of traditional magic.. Since this payasam doesn’t rely on additional flavorings like cardamom or saffron, the ghee provides the dessert with a subtle, nutty aroma and depth, tying all the ingredients together beautifully.
- 1 tablespoon Ghee (Clarified Butter): This golden, aromatic fat not only enhances the flavor but also adds a rich, traditional touch to the dish. Use pure homemade or high-quality store-bought ghee for the best results.
- 5 to 6 Whole Cashew Nuts: Gently sautéed in fragrant ghee until they turn golden and irresistibly crisp, these cashews add a delightful crunch and rich, nutty depth that perfectly balances the smooth, velvety consistency of the payasam.
- ¼ cup Short-Grain Rice (Sona Masoori Recommended): Sona masoori rice is soft and fragrant, making it ideal for milk-based desserts like payasam. Its tender grains absorb the milk beautifully, giving the dish its signature velvety consistency.
- 1 cup + 2 cups Full-Fat Milk (Divided): Begin with one cup for pressure cooking the rice and follow it up with two cups during the simmering stage. Using full-cream milk ensures a thick, luscious texture and enhances the overall richness.
- ¼ cup Granulated Sugar (Adjust to Taste): Just the right amount to sweeten the dish without overpowering the natural creaminess of the milk and rice. Feel free to tweak the amount to suit your personal taste—whether you prefer a mildly sweet touch or a more indulgent richness.
👩🍳 How To Make Paal Payasam? (Stepwise)
1) Start by warming ghee in a pressure cooker set over medium heat. As the ghee melts and begins to heat up, drop in the cashew nuts. Stir them gently but constantly to ensure they roast uniformly, turning golden and aromatic without burning. Fry until they turn golden brown and release a rich, nutty aroma. Be cautious not to burn them, as they can turn bitter quickly.
2) Once fried to perfection, use a slotted spoon to remove the cashews, allowing any excess ghee to drain back into the cooker. Transfer the golden cashews to a bowl and set them aside for garnishing later. These will add a delightful crunch and richness to the final dish.
3) In the remaining ghee, add rice. Fry with stirring constantly for 2-3 minutes only. You’ll notice a slight color change.
4) Pour in 1 cup of milk and stir well to combine.. Make sure the rice is evenly spread throughout the milk, with no lumps forming. Stir gently to ensure each grain is separated and immersed, allowing for smooth and uniform cooking. The mixture will begin to warm and the rice will slowly start absorbing the milk, releasing its starch and helping to create a creamy base for the payasam.
5) Secure the pressure cooker lid and place the whistle on top. Simmer on medium flame until you hear 4 to 5 whistles — this typically takes around 10–12 minutes, signaling that the cooking process is complete. Once done, let the pressure release naturally. Open the lid and check if the rice is soft and well-cooked by pressing a grain between your fingers—it should mash easily.
6) Pour in the remaining milk and turn the heat back to medium.Allow it to bubble away slowly over low heat for about 10 to 12 minutes, letting the flavors meld and the texture thicken beautifully.. Stir occasionally as the mixture begins to thicken and the rice softens further. To speed up the thickening, you can lightly mash some of the cooked rice using the back of your ladle or spatula.
7) At this point, stir in the sugar and let it gently simmer for an additional 3 to 4 minutes, ensuring it melts completely and infuses the payasam with its rich sweetness.
8) Wondering how to check if your payasam has reached the perfect texture? Carefully lift a ladleful of the mixture and let it stream slowly back into the cooker, allowing it to blend smoothly and evenly If the rice and milk flow down together in a smooth stream, your payasam is ready. If they separate while pouring, it needs a bit more simmering. Finally, when it’s time to serve, top it off with golden-fried cashews for that perfect finishing touch.
FAQs
What is the difference between Paal payasam and kheer? Paal Payasam and Kheer are both beloved milk-based rice puddings enjoyed across India, yet they have distinct regional identities and subtle differences in preparation and taste. Kheer, traditionally from North India, is simpler in method and flavor profile. In kheer, the rice is typically not roasted beforehand and the dish does not require ghee, making it lighter in texture. Moreover, kheer is often infused with aromatic flavorings such as cardamom, saffron strands, and sometimes even rose water or kewra essence, adding a delightful fragrance and color to the dish.
On the other hand, Paal Payasam, which hails from South India—especially Tamil Nadu and Kerala—is more indulgent and rich. It usually starts with roasting rice in ghee, which deepens the flavor and adds a subtle nuttiness. Unlike kheer, payasam is mostly left plain, relying on the slow simmering of full-fat milk and rice to develop a naturally creamy, caramelized taste over time. The result is a more intense, milky-sweet flavor without the extra spices commonly found in kheer.
How to make paal payasam in an Instant Pot? Making Paal Payasam in an Instant Pot is a time-saving twist on the traditional stove-top version, without compromising on taste or texture. Start by roasting the rice in a little ghee using the SAUTE mode. This step is key to enhancing the aroma and depth of flavor. Once the rice turns slightly golden and releases a nutty aroma, gently pour in all the milk and stir in the sugar right away, allowing it to dissolve and infuse the mixture with sweetness. Give everything a good stir to combine.
