Pal Payasam or Milk Kheer (South Indian Dessert) in Pressure Cooker Method | How to make Pal Payasam or Milk Kheer (South Indian Dessert) in Pressure Cooker Method

By Vidya Narayan  |  27th Feb 2018  |  
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  • Pal Payasam or Milk Kheer (South Indian Dessert) in Pressure Cooker Method, How to make Pal Payasam or Milk Kheer (South Indian Dessert) in Pressure Cooker Method
Pal Payasam or Milk Kheer (South Indian Dessert) in Pressure Cooker Methodby Vidya Narayan
  • Prep Time

    10

    mins
  • Cook Time

    50

    mins
  • Serves

    8

    People

23

0





About Pal Payasam or Milk Kheer (South Indian Dessert) in Pressure Cooker Method Recipe

It is a quintessential dessert in every South Indian household and especially for weddings. Festivals like Onam or Vishu often have sadya meals (meals in banana leaf) which are incomplete if they don't end with a cup of Pal Payasam. No one can resist this milk pudding or kheer after you have tasted some and believe me, the process is extremely long as it involves a lot of stirring. Hence, the easy pressure cooker method recipe enables you stay off the work and does all the work on your behalf in an hour flat.

Pal Payasam or Milk Kheer (South Indian Dessert) in Pressure Cooker Method

Ingredients to make Pal Payasam or Milk Kheer (South Indian Dessert) in Pressure Cooker Method

  • Raw Milk – 1 Litre (Cow Milk)
  • sugar – 1 cup
  • rice – ¼ cup

How to make Pal Payasam or Milk Kheer (South Indian Dessert) in Pressure Cooker Method

  1. Wash the rice 1 -2 times with water and drain all the excess water.
  2. Pour 1 litre cow milk in a vessel (unpasteurized milk / raw milk) and then add the washed rice.
  3. Close the vessel with a lid. Ensure the vessel that you use to make the kheer or payasam should be a thick bottom vessel and large enough so that when the milk heats up in the cooker, it won’t completely spill out.
  4. Place the cooker over heat until you hear the first whistle.
  5. When you hear one whistle from the cooker, reduce the gas flame to the lowest. From this point on, let the kheer or payasam cook for 45 minutes. Setting a timer helps in this case.
  6. In between the 45 mins of cooking time, you will hear 4-5 whistles which is ok. Don’t increase the flame at any point.
  7. After 45 mins, switch off the gas and allow the cooker to completely cool. Don’t be in any rush to open the cooker. PS – If you are in a rush for the pooja, switch on the fan which ensures the cooling is faster.
  8. Once cooled slightly, remove the vessel, open the lid and with a clean dry spoon mix everything well. You will notice a nice pinkish brown milk colour & the texture of the milk would be thick with the rice completely broken and cooked well
  9. Add the sugar and mix well. Keep it aside for 5 mins for the sugar to completely dissolve before serving warm or you can refrigerate it once it reaches room temperature and serve it cold too.
  10. This method allows you to finish other chores rather than standing & stirring the milk (which is the traditional method) else it might burn.

My Tip:

Use a big cooker, say 10 litre cooker. Small cookers say 5 litre ones would be ok for ½ a litre of payasam. Also, ensure you use steel cooker instead of aluminum ones, as they have a thicker coating at the bottom. If you have an aluminum cooker, ensure your vessel for making the payasam has a thick bottom. Many cases safety valves or gasket damage etc happens only because the cooker has been kept on heat for a long time and is not capable to hold the contents with continuous heat and pressure. The big or large cooker allows space, heat to travel and continuous pressure release via the whistle.

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