Pal Payasam | Doodh ki Kheer

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Pal Payasam | South Indian Style Kheer
Pal Payasam | South Indian Style 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


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


  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.


  • 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.

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