Paal Payasam

Cooks in: 30 Minutes Serves: 2 People

Traditionally Paal Payasam is made with rice which is cooked in milk by simmering for a long time and sugar is added as a sweetner. I used Little Millet for this recipe and a creamy payasam was ready in 30 minutes.

Ingredients:

  • 1/4 Cup Little Millet
  • 1/4 Cup water
  • 1 Tsp Ghee
  • 1/2 + 1/2 Cups Boiled and Cooled Milk in room temperature.
  • 1/8 Tsp Cardamom Powder
  • 4 Saffron Strands
  • 2 Finely Grated Almonds
  • 1 Tbsp Ghee Fried Cashews
  • 4 Tbsp Sugar ( I use brown sugar)

Directions:

  1. Wash and soak millet in water for 30 minutes. Drain.
  2. In a 2 Ltr Pressure Cooker, add ghee, drained millet, water,saffron strands and half cup milk. Cook on low heat for 15 minutes. Switch off.
  3. Open after 5 minutes, slightly mash the cooked millet and add the balance 1/2 cup milk and sugar.
  4. Mix and close the cooker with weight on.
  5. Open after 10 minutes. Creamy payasam ready.
  6. Garnish with cashews and almonds.

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18 Comments

    1. Hi Madhu,
      Thanks so much for trying this recipe and sharing your experience. Glad to know it turned out yummy!

    1. Hi Mallika,
      Thanks so much for sharing your experience. You can replace sugar with jaggery powder and the quantity remains the same.

  1. Delicious! Scaled up beautifully for 1 cup kudo millets in a 4 lt cooker. All cooking instructions followed as per your original recipe. Thank you for sharing this!

  2. Hi Mam,
    Can the big gas burner be used for this. as i have standardised my opos cooker for big burner. in that case how many whistles should i go for.

    1. Hi Vanitha,
      Pearl Millet is not suitable for payasam. You can use either foxtail/Kodo/Little or Barnyard Millet. Pearl Millet takes long time to cook. Best suited for kichdi.

  3. Thank You so much ma’am! Loved trying this recipe. I tweaked it to add jaggery powder instead of sugar. It came out really well 🙂 Family approved 😀

    1. Hi Swati,
      Thanks for trying and validating the recipe. Adding jaggery is a very healthy option! We South Indians have a mental block regarding the pinkish colour of paal payasam!! 😀 I will also add jaggery next time when I make this sweet!! 🙂

    1. Hi Sujatha,
      Thanks for visiting. If you are following the exact measurements mentioned in the recipe, I suggest you use only a 2 Ltr cooker as the quantity is very less. 3 Ltr cooker for this qty is not advisable as you may face burning issue.

    1. Hi Ranju,
      Thanks for trying and validating the recipe. Your payasam looks beautiful with lots of dry fruits!! Happy to know that it was perfect for your taste. Do try other recipes and share your experience.

    1. Hi Gayathri,
      Thanks for visiting. Please do try some easy dishes and share your experience when you have time.Thanks so much for your support.

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