Pal Payasam | Doodh ki Kheer

There is something about simple Pal Payasam that can gladden the glummest of hearts. The key to good pal payasam is patience, patience, and more patience. 🙂 And of course, full-fat milk.

The recipe is very simple, it is the patience that matters. It takes the milk more than hour to reduce.

How to Make Pal Payasam | South Indian Style Kheer

Ingredients

1. Full-fat Milk – 2 litre
2. Rice – 3 tbsp
3. Cardamom Pods – 6 to 8
4. Sugar – 2/3 Cup

Method

1. In a heavy-bottomed vessel, bring the milk to a boil.
2. Wash and add rice to the boiling milk.
3. Over medium heat, boil the milk and rice together while stirring constantly till:
   • the  rice is cooked
   • the milk is reduced to 1/2 its original quantity and has a pinkish tinge.
4. Add the sugar and mix well.
5. Crush and add cardamom seeds.
6. Mix well.
7. Serve Pal Payasam warm or cold.

Tips

• Use a really heavy vessel otherwise the milk will burn.
• Do not add the sugar while the milk is reducing. If you do, the sugar will cause the mixture to burn.
• Do not add any water.
• Do not add more rice.
• You could add some saffron soaked in milk at the very end.
• You could add some cashews fried in ghee along with the cardamom seeds.
• Use full-fat milk as much as possible.