Kerala’s Pink Pal Payasam (Rice Pudding) is famous for its rich, creamy texture and caramel flavour. An essential part of Onam Sadya, this slow-cooked rice pudding can be made easily in a Pressure Cooker.
The devotees visiting Kerala’s Ambalapuzha Sri Krishna Temple‘s look forward to the delicious prasadam of Pal Payasam. Rich dusky pink in colour from the sugar that caramelizes during the slow cooking, this rice kheer is simply divine and a great favourite in my home.
In the traditional stove-top method of making this Pal Payasam needs one of slow cook a mixture of milk, rice and sugar over medium heat and takes upwards of 90 minutes (1.5 hours). More importantly, one has to be paying attention to the process and keep stirring the payasam at regular intervals.
Today, I will show you how to make this decadent Pal Payasam in a pressure cooker with no compromise on taste. I find this method particularly convenient on festival days, when I am multi-tasking.
Pal Payasam is a slow-cooked Rice Kheer or Chawal ki Kheer made in South India.
Some Tips to I Use to Make the Perfect Pink Pal Payasam
- I do not cook directly in the pressure cooker. I use a vessel that can hold twice the capacity of the milk that will be used. (For example, for 1 litre of milk, I use a vessel that can hold a minimum of 2 litres of milk). This prevent the milk from overflowing into the cooker, if you cook on high heat.
- I always place a lid on the vessel.
- I add the water to the cooker and then pre-heat the cooker before placing the vessel in it. This is an optional step but helps speed up the cooking.
- I cook on high heat for 5 to 10 minutes (to help the pressure build) and then cook on low heat for 45 minutes.
A Caveat!
While the pressure cooker takes away the need to watch over this payasam, you still need about 45 minutes to cook the payasam and then about another 45 minutes of letting it sit in the hot pressure cooker.
There are two reasons why I do not open the cooker for 45 minutes after shutting off the heat:
- The steam inside the cooker tends to be very hot from the 45 minutes of slow cooking. So if you open the pressure cooker as soon it depressurizes, you sometimes risk a burn from the steam, if you are not careful. So letting the cooker cool for an additional 30 to 45 minutes after turning off the heat means you are safe from injury.
- The sugar continues to caramalize even after we switch off the heat and so the Pal Payasam develops a deeper pink colour if you let it rest in the unopened cooker and the caramel flavour is further enhanced. My family loves loves both the colour and the flavour of the rested Pal Payasam and I am sure you would too.
- The payasam also become thicker and more creamier as it continues to cook in the residual heat.
Other Kerala Payasam Recipes You May Enjoy
- Nei Payasam | Sharkara Payasam: Temple Style Rice and Jaggery Kheer from Kerala
- Aravana Payasam | Aravanam | Kerala Red Rice and Jaggery Kheer
- Kadala Parippu Payasam | Parippu Pradhaman | Chana Dal Kheer
How to Make Pal Payasam in a Pressure Cooker
- Wash 1/4 cup rice well under running water, drain all the water and set the rice aside.
- To a heavy-bottomed vessel of 2 litre (or more) capacity, add 1 litre milk and heat it till it is warm. I bring the milk to a boil but that it not necessary.
- Turn off the heat.
- Now add 3/4 cup sugar and mix well till the sugar dissolves completely.
- Add the washed and drained rice, and mix well.
- To a pressure cooker, add enough water to last 45 minutes of slow cooking. I added about 4 cups of water to my 5 litre pressure cooker.
- Place the vessel with the milk inside the pressure cooker and cover the vessel with a lid.
- Close the pressure cooker and cook over high heat for 5 minutes and on low heat for 45 to 60 minutes.
- While 45 minutes is sufficient, I found that cooking it for 60 minutes truly enhances the flavour and texture.
- If you cook on low heat (as I do), you may not hear any whistles (cooker releasing pressure) and that is perfectly OK.
- Turn off the heat and set the cooker aside without opening for 45 minutes.
- After 45 minutes, open the cooker and gently mix the Pal Payasam.
- Serve the Pal Payasam war, at room temperature or chilled.
Recipe for Making Pal Payasam in a Pressure Cooker
Pal Payasam in a Pressure Cooker
The perfect Pal Payasam is sweet, creamy and a delightful pink colour. Making it in a pressure cooker takes away the need to watch and stir constantly while it is cooking without compromising on texture, taste or looks.Just a note, the Sree Krishna Temple in Ambalapuzha (Kerala) is famous for its Pal Payasam and that is the magic I am trying to recreate.
Equipment
- Vessel (2 litre capacity)
- Ladle
- Pressure Cooker (5 litre Capacity)
Ingredients
- 1 litre Milk (Full fat milk preferred)
- 3/4 Cup Sugar
- 1/4 Cup Rice (See Notes)
- Water (For Pressure Cooking)
Instructions
- Wash 1/4 cup rice well under running water, drain all the water and set the rice aside.
- To a heavy-bottomed vessel of 2 litre (or more) capacity, add 1 litre milk and heat it till it is warm. I bring the milk to a boil but that it not necessary.
- Turn off the heat.
- Now add 3/4 cup sugar and mix well till the sugar dissolves completely.
- Add the washed and drained rice, and mix well.
- To a pressure cooker, add enough water to last 45 minutes of slow cooking. I added about 4 cups of water to my 5 litre pressure cooker.
- Place the vessel with the milk inside the pressure cooker and cover the vessel with a lid.
- Close the pressure cooker and cook over high heat for 5 minutes and on low heat for 45 to 60 minutes.While 45 minutes is sufficient, I found that cooking it for 60 minutes truly enhances the flavour and texture.If you cook on low heat (as I do), you may not hear any whistles (cooker releasing pressure) and that is perfectly OK.
- Turn off the heat and set the cooker aside without opening for 45 minutes.
- After 45 minutes, open the cooker and gently mix the Pal Payasam.
- Serve the Pal Payasam war, at room temperature or chilled.
Notes
- In Kerala, they use broken Matta Rice or Red Rice to make the Pal Payasam. You can use any short-grained rice such as Sona Masuri or Surti Kolam.
- Pressure cook on low heat for best results.
- Use a large vessel that is only half-full when you add milk to it and always place a lid on the vessel. This prevents the milk from spilling into the pressure cooker, if there is a release of pressure.
- No dry fruits or flavouring (cardamom, saffron, etc.) are added to a traditional Pal Payasam.
Nutrition
Calories: 124 kcalCarbohydrates: 31 gProtein: 1 gFat: 0.1 gSaturated Fat: 0.02 gPolyunsaturated Fat: 0.01 gMonounsaturated Fat: 0.02 gCholesterol: 0.02 mgSodium: 1 mgPotassium: 10 mgFiber: 0.1 gSugar: 25 gVitamin A: 0.3 IUCalcium: 3 mgIron: 0.1 mg
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