Paal Paayasam/Milk Kheer

By Priya Srinivasan - I Camp in My Kitchen - Saturday, July 24, 2010

Hooray!!!!! It is my 100th Post!!!! :) So Happy to Celebrate this.  What started as a Simple Time-pass, has grown into a Passion.Thanks a Ton to all my Blogger Friends/Readers for taking their time out, reading my post and  giving  those lovely, encouraging comments. It is these Wonderful Words that feed my Passion!!!
I m Celebrating My First Mile-Stone with this Paal Paayasam/Milk Kheer. Paal payasam is a goto sweet in my home. I make it very often, every fridays, whenever we feel like having a dessert,i make paal payasam. I remember the first time, i made paal payasam, it was for my hubby,rather would be that time. I made like a thick porridge, but he didn't utter a word, he praised that it tasted yumm. But after marriage, when i made it better than the first time, he teased me to his heart content. Thank God, i can make this even in my sleep, and can proudly say that i have mastered our family dessert to perfection! 


3.5 cups of full fat milk
90 grams condensed milk or 1/3 cup of sugar
3 tbsp  Raw Rice 
3 tbsp Badam, roughly chopped
3 tbsp Cashew, roughly chopped
2 generous pinch of saffron or 4 pods of Cardamom
  • Soak the rice in a bowl of water for 20 minutes.
  • Boil Milk in a heavy bottomed Pan. Keep the flame simmer.  Once the milk starts boiling, add saffron. Drain the excess water from the rice and add it to the boiling milk. Keep Stirring and keep the flame low to avoid burning. 
  • I normally add 2 stainless steel spoon to the bottom of the vessel, so it doesn't burn at the bottom. Boiling milk will bring the malai/fat to the sides of the vessel, so scrap the sides of the vessel often and add the malai back to the boiling kheer. 
  • Once the rice is cooked, that is after 15-20 minutes, add condensed milk or sugar and stir well. After 5 minutes, add the chopped nuts and let it simmer for another 5 minutes. Take it off the flame. Serve it warm or cold. 
  • I usually add saffron to my paal payasam, you can avoid saffron and add just cardamom for a white kheer.
  • Instead of using whole rice, you can also pulse the rice in the mixer coarsely and add it to the milk, this will also quicken the process of cooking and will give more thickness to the kheer
  • The kheer tend to thicken, as it cools, if it thickens more, add 1/2 cup of warm milk and a tsp of sugar to the kheer, mix well and serve.

Sending this Kheer to Iftar Moments Event @ Taste of Pearl City by Umm Mymoonah
And Also to Festive Food - Rakhi 2010 @ Indian Khana by Priti

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  1. Congrats dear on your 100th post, wish you many more 100000000.... posts. Perfect to way celebrate your joy, your payasam looks very rich and creamy.
    Thank you so much for sending this delcious entry to my event:-)

  2. Congrats Priya on ur 100th post...i can feel the joy and contentment you have on reaching this milestone...

    I am looking forward to more lovely recipes year after year ... as a new blogger i am excited to have known you and all ur wonderfull recipes...

    this paal payasam is superb for the occasion you are celebrating...keep blogging dear


  3. Congrats and payasam looks yummy!!

  4. Congrats on ur 100th post, a nice way to celebrate with a delicious payasam.

  5. Who will say no to such a rich n yummy pudding...looks yumm

  6. Congrats on reaching a milestone,kheer looks very nice :)

  7. One of my fav desserts.Kheer looks wonderful and tasty.

  8. Congrats on your 100th posts.Wishing you many more wonderful blogging years ahead.

  9. Congrats Priya on reaching this fantastic milestone, wishing u many more beautiful things like this...Payasam looks super delicious, rich and yummy..

  10. Congrats Priya on 100th post. Lovely looking payasam, what a great way to celebrate. Keep rocking like this with wonderful delicacies from your basket :)

  11. Hi,

    First time visiting your blog and i immediately added yours in my blog...

    Really yummy recipies....

    When you find time, do give a visit to my blog and I would like to invite you to participate in the events CID-2010 and DNSW: A by sending your special recipes.


  12. Congrats for the good work. best wishes.

  13. Congratulations on yr 100th post! You must be really excited to reach that mark. Yr kheer looks out of the world!

  14. HI
    Congrats on your 100th post.
    I stayed in UAE for 12 years. Now I am back to India for children's education. I miss everything of UAE. But I am happy to be in India.
    You got lovely blog.
    Thanks for visiting me. Please wait for a week for event announcement.

  15. Congrats on your 100th post and wish you many more to come


Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!