Kerala paal payasam recipe - Paal payasam is a must have for Onam sadya and tastes just like the famous Ambalapuzha paal payasam. Paal or ari payasam is made with chemba pachari and not with basmati rice or white rice unlike Kheer.

Making paal payasam in the pressure cooker gives it a pale color and the rice will be cooked perfectly. I like a slightly thicker paal payasam, but if you prefer thinner payasam either reduce the rice by 2 tbsp or add about half cup milk towards the end of the cooking.

Wanted to show, how chemba pachari looks in case you are not familiar with it.

I hope your Onam will be special with my paal payasam. Check out semiya payasam made in pressure cooker and Pazham pradhaman (banana payasam)

Kerala Paal Payasam Recipe

PREP TIME: 05 mins    |  COOK TIME: 40 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Chemba pachari: 1/2 cup
• Milk: 1 1/2 liters
• Sugar: 1 cup
• Ghee: 1 tbsp
• Cardamon: 3-4
• Cashewnuts and raisins: 1 tbsp each

  METHOD:

1. Add milk, sugar, and chemba pachari in a pressure cooker and when steam comes, simmer for 30 mins.
2. After 30 mins switch off the flame, and open the cooker only after another 30 minutes.
3. After 30 minutes open the cooker and put it on low flame. Heat ghee and add in cardamon, cashewnuts, and raisins. Once they are lightly browned pour into the payasam. Serve hot.
4. Enjoy your Onam with homemade paal payasam.

NOTES

• Traditionally chemba pachari is used to make paal payasam; if you use raw rice/basmati rice etc you will not get the authentic Kerala paal payasam taste.
• This payasam has the similar taste of Ambalapuzha paal payasam.
• Adjust the consistency of the payasam with extra milk or less rice.

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