Last Updated on December 7, 2020
Most of the onam recipes that I am posting here this year are from my friend Keerthi(hope you remember her in this post).She called from US to give me the recipes and tips, and not to forget about all my silly doubts…… it was almost an hr chat 😉 She guided me throughout….Did I stop with that? Noo I even nagged her through wats app asking about the consistency checks for few recipes….Thank you so much Keerthi!! for patiently going through all my doubts and clearing them too 🙂 Hope I have done justice to your recipe!
And thanks to my neighbour who introduced me to her mother to give more tips for onam sadya recipes…She only asked me to check unakkalari at Nilgiris and am glad that it was there…Thank you Aasha!! And I am blessed to have such friends to go that extra mile for me… 🙂
Kerala Paal Payasam Recipe – Ingredients
Recipe Category: Sidedish | Recipe Cuisine: Kerala
Unakkalari(Kerala Raw Rice) – 1/2 cup
Full Cream Milk – 1 litre(4 cups)
Water – 1/2 cup
Sugar – 3/4 cup
Cardamom powder – a pinch
Method:
- Take 1/2 cup raw rice , rinse it well and keep aside. I used broken unakkalari.
- Take the raw rice in a pressure cooker, add 2 cups of milk and 1/2 cup water.
- Add sugar, give a quick mix and keep the pressure cooker and switch on the flame…Keep in medium flame, When the steam starts coming out, put the pressure cooker weight and cook for 1 whistle.Once pressure releases open and add cardamom powder.
- Once pressure releases, open and add the remaining 2 cups of milk and simmer in low flame for atleast 20mins and cook till it thickens and the payasam is cream and the color is pale pink.
Serve hot / cold.
My Notes:
- The payasam will thicken after it cools down so switch off accordingly.
- If the payasam gets thick, you can dilute by adding little milk at the time of serving.
- If you have tulsi leaves you can add two or three to give an extra flavor.
- I used full cream milk so added 1/2 cup water to cook the rice.Also if milk alone is added its better to keep the rice milk mixture in a vessel then place it inside the cooker so that milk doesn’t ooze out.
- Make sure the milk rice mixture should at the bottom or atleast half of the cooker else it will overflow while cooking.
- The more time you cook in low flame the payasam gets the flavour of rice and color.
- You can replace unakkalari with basmati rice or sona masoori rice but traditionally in Kerala they use unakkalari / rose matta rice for paal payasam.
- I got unakkalari broken rice so it got cooked easily.You can use either whole unakkalari rice or just coarse grind it to get it broken.
- Usually this payasam is just served without any garnish as my friend said so. So I just added a fried cashew just for photo sake otherwise we had it as such and it tasted delicious with the full flavour of milk and rice.
hi shams
yummmy mouth watering payasam
That's a sumptuous looking payasam! can't wait try it myself.. and super gorgeous clicks
.. you have a knack for it! 🙂
Can we also use condensed milk at the end ?
Traditionally it is not used but if you want you can add for extra flavour
can u pleae tell me at which branch of nilgiris did u get this rice. i am finding it difficult to get it in chennai. Thanking you in advance.
R.S.Puram branch
thank u so much.
Came out very well. Thank you