Milk Payasam, Pal Payasam or Milk Kheer

admin, January 20, 2015


Serving Size: 4


  1. 1/4 teaspoon ghee
  2. 3 tablespoons raw rice
  3. 2 litres milk (i used low fat, but full cream milk gives a rich texture and taste)
  4. 1/2 cup of sugar  or more to taste
  5. Optional Ingredients – The tradtional recipe does not use the optional ingredients, but you can add them if you like an added flavor
  6. a few strands of saffron
  7. 2 tablespoons of roasted cashewnuts



  1. Wash and dry the rice with a dry cloth. Heat ghee in a heavy bottomed sauce pan; add in the rice and roast on medium heat until you get a lightly roasted aroma, taking care not to brown the rice.
  2. Once roasted, add in the milk. Allow the milk to come to boil. Once it comes to a boil, turn the heat to low. Simmer the milk and rice mixture on low heat stirring occationally until the milk condenses to half its quantity, making sure the rice is cooked at this stage, else simmer for a little longer.
  3. Add in the sugar at this stage and stir well until the sugar dissolves. You can add the saffron and nuts at this point and serve hot or cold.
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