Pal Payasam

Ingredients

• 960 ml (4 cups)Milk
• 720 ml (3 cups)Water
• 130 g (⅔ cup)Rice, preferably red rice
• 200 g (1 cup)Sugar
• 2–3Cardamom pods, crushed
• 10Cashew nuts
• As neededGhee, for toasting the cashews

Instructions

1. 1

   Combine ingredients

   Put the milk, water and washed rice into a heavy-based pan or pot.

2. 2

   Cook the rice

   Cook over a low to medium heat until the rice is thoroughly cooked and soft, stirring occasionally to stop it catching on the bottom.

3. 3

   Add flavourings

   Stir in the sugar and crushed cardamom pods until the sugar has dissolved.

4. 4

   Thicken the payasam

   Let the mixture simmer until it reaches the consistency you want.

5. 5

   Toast the cashews

   Toast the cashew nuts in ghee until golden brown, then scatter them over the payasam before serving.

What is pal payasam?

Pal payasam is a South Indian milk-based pudding, traditionally made by cooking rice slowly with milk and sweetening it with sugar. It is often served at festive meals and special occasions.

This version uses red rice, which brings colour and a more substantial bite. Cardamom and toasted cashews provide fragrant, crunchy contrast to the soft rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 399 calories, 9g protein, 71g carbs, 9g fat.

The rice and sugar provide most of the carbohydrates, while milk contributes much of the protein and fat. Cashews and ghee add extra fat. For a more balanced plate, serve a moderate bowl after a meal that includes vegetables and a protein-rich main.

Choosing the rice

Red rice: this is the variety specified for the recipe and gives the pudding its characteristic appearance. It may take longer to soften than white rice, so check the texture as it cooks.

Rinse first: washing the rice removes surface starch and any loose debris. Drain it before adding it to the pan.

Slow cooking the milk

Gentle heat: keep the pan at a low to medium temperature so the milk can cook without scorching. Stir now and then, paying particular attention to the base of the pan.

Room to simmer: use a heavy-based pan large enough to hold the milk, water and rice without filling it to the brim. The mixture needs room to bubble gently.

Getting the consistency right

Soft rice: cook until the grains are thoroughly tender before adding the sugar. The rice should be soft but still recognisable in the pudding.

Final thickness: simmer after adding the sugar until the payasam looks as thick as you like. It will continue to thicken a little as it cools.

Cardamom and cashews

Cardamom: crushing the pods releases their aroma into the milk. Use two pods for a subtle flavour or three for a more pronounced one.

Golden cashews: toast them in ghee until lightly browned, watching closely because nuts can colour quickly. Add them just before serving to keep their texture.

Serving the payasam

Serve pal payasam warm or chilled, depending on your preference. It can be enjoyed on its own as a dessert or as part of a larger Indian meal.

For a contrasting plate, pair a small bowl with fresh fruit or serve it after a savoury meal. Stir gently before serving if it has thickened while standing.

Recipe notes & tips

• Use a heavy-based pan to help prevent the milk from catching.
• Stir occasionally while the rice cooks, especially across the bottom of the pan.
• Check the rice for tenderness before mixing in the sugar.
• Add the sugar only after the rice has softened, as directed.
• Toast the cashews shortly before serving for the best crunch.
• Allow for a thicker texture after cooling when deciding when to stop simmering.

Variations

• White rice: use white rice instead of red rice for a paler pudding.
• More cardamom: use three crushed pods for a stronger aromatic note.
• Less sweetness: reduce the sugar to suit your taste.
• Extra crunch: add a few more toasted cashews as a topping.
• Chilled serving: cool the payasam and refrigerate it before serving.

Common mistakes to avoid

• High heat: the milk can scorch before the rice softens; keep the pan over low to medium heat.
• Skipping the stirring: rice and milk may catch on the base; stir occasionally during cooking.
• Adding sugar too soon: the rice may not soften as intended; wait until it is thoroughly cooked.
• Stopping too early: the pudding may be thinner than you want; simmer until it reaches your preferred consistency.
• Overtoasting the cashews: they can turn bitter; remove them as soon as they are golden brown.

How to store

Cool the payasam, cover it and refrigerate for up to 3 days. Reheat gently in a pan, stirring and adding a little milk or water if it has become too thick; add the toasted cashews just before serving.

Frequently asked questions