Pal Payasam | Milk Kheer | Rice Kheer | Pressure Cooker Pal Payasam | TipyTops

Traditional Temple-Style Pal Payasam – Rich, Creamy & Divine 💛🥛🍚

Pal Payasam, also known as Milk Kheer or Rice Kheer, is a classic and traditional South Indian dessert prepared using milk and rice. This rich and creamy payasam is commonly made during festivals, poojas, and special occasions, especially in temples 😍.

Ingredients

  • Milk – 1 litre

  • Raw Rice (Kacha Chawal) – 1 handful (30 g)

  • Cardamom (powdered) – 2 pods

  • Sugar – ¾ cup

  • Water – 3–4 glasses

Preparation Method 👩‍🍳

"Yaan Petra Inbam Peruga Ivvaiyagam"

(Let's the World get the same Bliss that I got from our lord)

Tirumular

Made with slow-cooked milk, raw rice, sugar, and cardamom, this pressure cooker method gives a beautiful pinkish temple-style colour and deep flavour. It is simple, aromatic, and absolutely divine 🍽️✨.

In this recipe, let’s see how to make authentic Pal Payasam at home in a few easy steps.

Prepare the Milk

I am using toned milk. You may use full cream milk, toned milk, or any brand available.

Note: Using full cream milk gives the best rich and creamy pal payasam.

Use a big, thick-bottomed vessel (2 litres) with a small mouth. This helps prevent milk from spilling.

Once boiled, switch off the stove, close with a lid, and keep aside.

Pour 1 litre of milk into the vessel and bring it to a boil.

Pressure Cooker Method

Note: Using a pressure pan or cooker saves time and gives quick results. It also helps achieve the pinkish colour seen in temple-style pal payasam.

(Alternatively, you can cook directly in a kadai or non-stick pan, but continuous stirring is required.)

Take a large pressure pan/cooker (5 litres). Pour three glasses of water into it.

Place the stand inside the cooker. Place the milk vessel on the stand.

The water level should be up to half of the milk vessel.

Add a little more water if required.

Add 1 handful (30 g) raw rice (kacha chawal) to the milk.

Close the lid and cook for 20–25 whistles.

Check the Milk & Rice

Once the pressure is completely down, remove the whistle and open the lid.

Carefully remove the milk vessel from the cooker.

Check that:

  • The milk has turned a nice pinkish colour

  • The rice is well-cooked

Add Flavour & Sweetness and Final Cooking

Add 2 powdered cardamom pods (optional).

Add ¾ cup sugar.

Mix well and close with a lid.

Note: The milk can be cooked in the same vessel.
Here, it is transferred only to show the process clearly.

Transfer the milk to another vessel.

Turn the flame to medium-low.

Check again that the milk has turned pinkish.

Bring the pal payasam to a boil.

Stir continuously to avoid sticking or burning at the bottom.

Cook for 5–10 minutes.

Once the payasam turns slightly thick and creamy,
Switch off the stove and close the lid.

That’s it! Your rich and creamy Pal Payasam is ready ✨ 🥛🍚💛

Serving Suggestions 🍽️

  • Serve warm or slightly chilled

  • Perfect for festivals, poojas, and special occasions

  • Tastes best as temple-style prasadam

Final Note ❤️

I hope you enjoyed this traditional South Indian Pal Payasam recipe and try it at home soon. Thank you for being part of the TipyTops family 💛.

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