Sweet and Creamy Paal Payasam Recipe
Sweet… creamy… satisfying… Sound good? Those words perfectly describe paal payasam. Paal payasam, also known as milk payasam, is a traditional South Indian sweet dish that is often served as a dessert after meals. It is a creamy and sweet dish made with dal, fragrant basmati rice or semiya (vermicelli), milk, ghee, and sugar. The dish is usually flavored with cardamom, raisins, and nuts and served with a side of sliced bananas. This paal payasam recipe uses moong dal and is one of my favorite south Indian recipes.
Paal payasam is an essential part of most South Indian feasts and festivals and is common as a dessert or special treat. Rice payasam or kheer payasam, semiya payasam, and dal payasam are all very common versions of paal payasam. The starchy grains create a porridge-like consistency that envelopes the flavors of cardamom powder, jaggery, and ghee. This simple recipe will show you the moong dal version as it is my favorite. The high protein and fiber content of the dal balances out the intense sweetness which makes it even more delicious. Paal payasam is equally tasty whether you serve it hot or cold, and is fantastic if you make it with jaggery (unrefined cane sugar) instead of regular sugar, which gives it a unique flavor.
Brief History of Paal Payasam
Paal Payasam is an ancient recipe. It was served to the kings of Kerala as a royal dish. The dish was served to the kings during special occasions and festivals. The dish was later adopted by the common people as a part of their everyday meal. It is a very popular dish during the Onam festival in Kerala. Paal Payasam is now a staple in all parts of South India. People believe that Paal Payasam is a symbol of prosperity and fertility. They also serve it as an offering to gods and goddesses in temples. Traditionally, many people also serve it to newly married couples as a symbol of a prosperous married life.
Ingredients for Paal Payasam Recipe
Dal or Rice
Dal or Rice (or sometimes vermicelli or tapioca) is an essential ingredient for Paal Payasam. It provides a creamy texture and adds a satisfying flavor to the dish.
Milk
Milk makes the dish creamy and rich. It also contributes to the sweetness of the dish.
Jaggery or Sugar
Jaggery or Sugar creates the irresistible sweetness of this dish. It also balances the other flavors. The sugars create a syrup that integrates with the starches and lends a delicious gooiness to the dish.
Cardamom
Cardamom adds a distinct and uniquely Indian flavor and aroma to the dish.
Ghee
Ghee, oh wonderful ghee! It is a clarified butter that contributes a full flavor and deep richness to this sweet dessert.
Cashews and Raisins
Cashews and Raisins add a crunchy and chewy texture and nutty sweet flavor that interrupts the porridge like consistency of payasam.
Coconut
Shredded Coconut imparts a nice texture and gives the dish that distinct coconut fragrance and flavor.
Salt
Salt helps to balance the flavors in the dish. Without salt, paal payasam just doesn’t achieve its full potential.
Step By Step Instructions For Paal Payasam
Roast 1 cup of moong dal in a pan on low heat / low flame.
Dry roast it until it is fragrant and light brown. Allow to cool.
In a pressure cooker, add 3 cups of water and 1 cup of moong dal.
Cook on medium heat / medium flame until you hear 2 whistles and then turn the heat to low and simmer for 4 minutes. Release pressure naturally.
Add 2 loosely packed cups of grated jaggery.
Then add 1/2 tsp of fresh crushed cardamom, and 1/4 tsp of salt. Simmer for 5 minutes.
Add 1/2 cup of whole milk (full fat milk) or full cream coconut milk.
Continue to cook and stir well until the milk boils. This should take about 2-3 minutes.
In a separate heavy bottom pan, heat ghee on medium heat unitl the ghee melts and becomes fragrant.
Add 1/4 cup of broken cashews and 3-4 tbsp of golden raisins. Cook until the cashews are brown and the raisins have puffed up.
Pour the tempering over the dal mixture and mix in.
Add 1/4 cup of frozen or fresh grated coconut to the payasam and mix well.
Serve hot and Enjoy your Paal Payasam!
Sweet and Creamy Paal Payasam Recipe
Course: DessertCuisine: South Indian, IndianDifficulty: Medium4
servings10
minutes30
minutesPaal payasam, also known as milk payasam, is a traditional South Indian sweet dish that is often served as a dessert after meals.
Ingredients
1 cup 1 Moong dal
3 cups 3 Water
2 cups 2 Grated, loosely packed jaggery
1/2 tsp 1/2 Fresh crushed cardamom
1/4 tsp 1/4 Salt
1/2 cup 1/2 Whole milk or full cream coconut milk
4 tbsp 4 Ghee
1/4 cup 1/4 Broken cashews
3-4 Tbsp 3-4 Golden raisins
1/4 cup 1/4 Frozen or fresh grated coconut
Directions
- Roast 1 cup of moong dal in a pan on low heat / low flame until fragrant and light brown. Allow to cool.
- In a pressure cooker, add 3 cups of water and 1 cup of moong dal. Cook on medium heat / medium flame until you hear 2 whistles and then turn the heat to low and simmer for 4 minutes. Release pressure naturally.
- Add 2 loosely packed cups of grated jaggery, 1/2 tsp of fresh crushed cardamom, and 1/4 tsp of salt. Simmer for 5 minutes.
- Add 1/2 cup of whole milk (full fat milk) or full cream coconut milk. Continue to cook and stir well until the milk boils. This should take about 2-3 minutes.
- In a separate heavy bottom pan, heat ghee on medium heat unitl the ghee melts and becomes fragrant. Add 1/4 cup of broken cashews and 3-4 tbsp of golden raisins. Cook until the cashews are brown and the raisins have puffed up.
- Pour the tempering over the dal mixture and mix in.
- Add 1/4 cup of frozen or fresh grated coconut to the payasam and mix well.
- Serve hot and Enjoy your Paal Payasam!
Recipe Video
Serving Suggestions
Paal Payasam is best when you serve it hot, but you can also enjoy it cold later on. Serve it with a side of sliced bananas or other fruits, and a dollop of ghee or clarified butter in order to add a delicious buttery flavor and deep richness to the dish. Pair it with other Indian desserts and sweets like coconut barfi, rasmalai or soan papdi on a platter. It is also delicious when served with a scoop of ice cream. Serve it as a dessert after a traditional Indian meal like Dal fry or bitter gourd. You can also serve Paal Payasam with a side of pappadam or other savory snacks, and even as a breakfast dish – a great way to start your day!
Storage Suggestions
You can store Paal Payasam in an airtight container for up to 3 days in the refrigerator. When storing the dish, make sure to cool it completely before transferring it to the container. Reheat the dish in the microwave or on the stove, stirring until it is hot. For longer storage, you can also freeze the Paal Payasam for up to a month. When reheating the frozen dish, make sure to thaw it in the refrigerator overnight before reheating.
Frequently Asked Questions
Paal Payasam is a traditional Indian dessert that people enjoy all over the country. It is a mixture of dal, rice, vermicelli, or tapioca pearls, milk, and sweeteners and is a staple dessert for many special occasions and festivals.
Yes, you can use brown rice for Paal Payasam, but it takes longer to cook and may result in a slightly different texture compared to using regular white rice.
Yes, you can also use raw rice for Paal Payasam as the starchy base. You should first soak it then cook until its starches are released.
Yes, you can make Paal Payasam in an Instant Pot by using the porridge mode. This makes it easier and faster to prepare the dessert compared to using a traditional pot on the stove.
Yes, we can use red rice for Paal Payasam, but it takes longer to cook and may result in a slightly different texture compared to using regular white rice.
Paal Payasam and Rice Kheer refer to the same dessert, but the name may vary based on the region in India. In some areas, it is referred to as Paal Payasam, while in others it is called Rice Kheer.
Paal Payasam and Chawal ki Kheer refer to the same dessert, but the name may vary based on the region in India. In some areas, it is referred to as Paal Payasam, while in others it is called Chawal ki Kheer.
Yes, we can totally use condensed milk for Paal Payasam to add extra sweetness and richness to the dessert.
Yes, it is highly recommended to use a heavy-bottomed pan for making Paal Payasam. This helps to prevent the milk mixture from burning at the bottom of the pan and ensures a smooth and creamy texture.
Yes, you can use full-fat milk for Paal Payasam to add richness and creaminess to the dessert.
In Kerala, they usually make payasam with rice and flavor it with cardamom, while in Tamil Nadu, people often make it with vermicelli or moong dal, and flavor it with saffron and cardamom. Additionally, in Kerala, jaggery is a common a sweetener, while in Tamil Nadu, people prefer sugar. Despite these differences, both styles result in a creamy, sweet, and delicious dessert pudding.
Paal Payasam is typically served warm, as it is a comforting dessert and the warm temperature makes it even more delicious. However, some people do enjoy it at room temperature as well, as the flavors have time to meld and develop.
Some slight variations that we can make to the Paal Payasam recipe include adding different sweeteners like jaggery, cardamom, saffron, or nuts like almonds or pistachios. Some people even add a splash of rosewater or other flavor extracts to create unique variations.
Yes, Paal Payasam is common in North India and is a popular dessert in the region. It is a staple dessert for special occasions and festivals.
Yes, Paal Payasam is an auspicious dessert for many Indian occasions and is often served during special celebrations and festivals. It is a symbol of good fortune and prosperity.
Hi! I’m Ravi Kumar.
I am a husband, father of 4, board certified neurosurgeon, and a lover of South Indian Food!
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