Meal Prep · South Indian
Pal Payasam
A creamy, fragrant South Indian rice pudding that’s a celebration in every spoonful.
Ingredients
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Step-by-step- Drain the soaked rice. In a heavy-bottomed pan, heat 1 tbsp ghee. Add the soaked rice and sauté for 2-3 minutes until lightly fragrant. Remove and set aside.
- In the same pan, add the full-fat milk and bring it to a boil over medium heat, stirring occasionally to prevent scorching.
- Once the milk boils, reduce the heat to low, add the sautéed rice, and cook, stirring frequently, until the rice is soft and the milk has thickened considerably (about 30-35 minutes). The mixture should have a creamy, porridge-like consistency.
- Stir in the sugar and cardamom powder. Continue to cook for another 5-7 minutes, stirring until the sugar dissolves completely and the payasam thickens further.
- In a small pan, heat the remaining 1 tbsp ghee. Add cashew nuts and fry until golden brown. Then add the raisins and fry until they puff up. Turn off the heat.
- Pour the fried cashews and raisins along with the ghee into the payasam. Add saffron strands if using, stir well, and serve warm or chilled.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 10 g |
| Carbohydrates | 50 g |
| Fat | 12 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store in an airtight container. The payasam may thicken upon chilling; add a splash of milk when reheating if desired.
Freezer Not recommended
Freezing is not recommended for Pal Payasam as it can alter the texture of the rice and milk, making it watery or grainy upon thawing.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over low heat, stirring frequently, or in the microwave in short bursts, stirring in between. Add a little milk to achieve desired consistency.
Chef’s Corner
- Use full-fat milk for the richest, creamiest texture. Don’t rush the simmering process; slow cooking is key to a thick, flavorful payasam.
- For an extra aromatic touch, slightly crush a few green cardamom pods and add them directly to the milk while it’s simmering, removing them before serving.
