Paal Payasam Recipe – Creamy, Dreamy South Indian Sweet You’ll Crave Again
There’s something about a warm, creamy spoonful of Paal Payasam that just hits differently.
Maybe it's the nostalgia.
Maybe it’s the way rice, milk, and sugar melt into pure magic without trying too hard.
Today, I'm sharing with you the simplest, homiest Paal Payasam — the way it’s been made for generations in Tamil homes. No fancy tricks. No extra drama. Just pure comfort food.
So, What’s Paal Payasam Really?
Paal Payasam (pronounced paal pah-yah-sam) basically means "milk pudding."
It's Tamil Nadu’s answer to a cozy hug — made with just rice, milk, sugar, and ghee.
And trust me, you don’t need a cabinet full of spices to make it shine.
It’s not your average over-sweet kheer — it’s lighter, silkier, and ridiculously addictive.
(If you’re not careful, you’ll find yourself eating it straight out of the pan. I’m not judging.)
Why This Payasam Is a Whole Mood
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Only 4 ingredients — that’s it!
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Slow-cooked flavor — like grandma’s kitchen vibes.
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Can be served hot or chilled — both ways are heaven.
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Perfect for festivals, weekends, or random cravings.
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Honestly? It’s almost too easy and too delicious for how little work it takes.
What You’ll Need
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Full-fat milk – 1 liter (the creamier, the better)
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Basmati rice – 3 tablespoons (or short-grain rice)
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Sugar – about 4 tablespoons (adjust as your sweet tooth demands)
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Ghee – 1 tablespoon (don't skip this, it’s non-negotiable)
Feeling fancy? Toss in saffron, cardamom, nuts — but honestly, the basic version is unbeatable.
Let’s Make It (No Pressure Cooker, No Stress)
1. Toast That Rice
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Warm up a tablespoon of ghee in a heavy-bottomed pan.
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Add your rice — whole or slightly crushed.
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Sauté for just 30 seconds or so.
(You’re looking for a gentle nutty aroma, not popcorn!)
2. Drown It in Milk
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Pour in that glorious full-fat milk you’ve pre-boiled.
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Stir it up lovingly and bring it to a soft boil.
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Once it starts bubbling, drop the heat and let it slow-cook its way into deliciousness.
Heads up: Keep an eye on it. Milk has a nasty habit of frothing up when you’re not looking.
Stay close, maybe with a snack in hand. 😄
3. Stir, Daydream, Repeat
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Stir now and then so nothing sticks or burns.
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After about 30–40 minutes, the rice will turn tender and dreamy.
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Add your sugar now — and watch it melt into creamy bliss.
4. Let It Thicken
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Simmer a bit more until it’s slightly thick (it’ll thicken more after cooling, promise).
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Switch off the heat. Give it a minute to settle.
And that’s it.
You’ve just made a pot of pure joy.
Little Secrets for the Best Paal Payasam
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Full-fat milk is life. Low-fat milk won’t give you that luscious texture.
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Patience is flavor. Slow simmering is what makes this payasam taste real.
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No rush. Stir lovingly. Burnt milk is every payasam lover’s worst nightmare.
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It thickens later. Stop cooking when it’s slightly runnier than you want.
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Want it extra festive? Throw in some fried cashews or saffron if your heart says so.
Fun Tweaks If You’re Feeling Fancy
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A few saffron strands soaked in warm milk.
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A sprinkle of cardamom powder for cozy vibes.
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Some ghee-fried cashews and raisins for the rich version.
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Or a tiny splash of rose water if you’re feeling a little extra.
(But trust me — even plain, it’s 10/10.)
Serving Paal Payasam (and Stealing the Show)
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Warm: Straight from the stove — best eaten curled up on your couch.
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Chilled: Refrigerate and serve for a cool, creamy dessert.
Garnish with a few rose petals, almonds, or just enjoy it plain and pure.
Either way, it’s going to disappear fast.
P.S.: If you accidentally eat half the batch before serving... happens to the best of us.
Quick Tip Before You Go
If you’re planning a proper South Indian feast, don’t forget to check out our Mr. Desi Sambar Podi, Idli Podi, Ellu Podi, and Paruppu Podi —
all crafted to bring home that authentic, heartwarming flavor!