Paal Payasam ~ Kerala Style Rice Kheer/ Dessert
Recipe type: Dessert
Cuisine: Kerala
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • ½ cup basmati rice
  • ½ tsp cardamom powder
  • 1 liter full fat milk
  • 1½ cups water
  • 1 cup sugar
  • ½ cup sago (optional but recommended)
  • For tempering:
  • 1 tbsp ghee
  • 10-15 cashew nuts
  • 10-15 raisins
  1. Wash the rice well. Soak in water for 30 minutes. Drain. Soak the sago in water for 30 minutes and drain.
  2. Add half the milk, the water, cardamom powder and the rice into a cooker, without the weight.
  3. Close the lid, and keep on medium flame till steam comes from the top.
  4. Lower the flame to minimum, put on the weight. Leave it like that for 40-45 minutes. The pressure should not go and do not allow it to whistle. If it does, then switch off for some time, and then switch on and cook further on simmer. My cooker did not whistle.
  5. Switch off and allow the pressure to go by itself.
  6. Meanwhile, cook the sago in lots of water till transparent. Drain into a colander and wash nicely in cold water. Reserve.
  7. Open the cooker, you will see a nice pink rice mash (the yippee moment!!!).
  8. Mix well, add the remaining milk and sugar. Stir and cook on low flame. Add the sago and mix. Just cook till the mixture is hot.
  9. Heat ghee, fry the cashews and puff up the raisins. Pour into the payasam and mix. Enjoy hot or cold, both ways, it is delicious!
1. Normally sago is not a part of this payasam. But for an extra crunch, I added it and it tasted awesome! You can avoid it if you don't like.
2. You can serve the paal payasam without the tempering as well.
Recipe by The Big Sweet Tooth at