Ambalapuzha paal payasam | How to make Ambalapuzha paal payasam

By Chitra Sundaram  |  24th Apr 2016  |  
4 from 1 review Rate It!
  • Ambalapuzha paal payasam, How to make Ambalapuzha paal payasamChitra Sundaram
Ambalapuzha paal payasamby Chitra Sundaram
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About Ambalapuzha paal payasam Recipe

Being a native of the Ambalapuzha, I love this payasam. Ambalapuzha krishna temple payasam is very fmaous in Kerala. My mother makes amazing payasam. i leant this from my amma. Dedicating this payasam to her.

Ambalapuzha paal payasam, a deliciously amazing recipe to treat your family members. This recipe of Ambalapuzha paal payasam by Chitra Sundaram will definitely help you in its preparation. Surprisingly the preparations for Ambalapuzha paal payasam can be done within 10 minute. Isn't it interesting. Also, the time taken for cooking Ambalapuzha paal payasam is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 5 people.A lot of times making Ambalapuzha paal payasam can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Ambalapuzha paal payasam is just too tempting. Cooking Ambalapuzha paal payasamat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Ambalapuzha paal payasam is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofAmbalapuzha paal payasam from Better Butter.

Ambalapuzha paal payasam

Ingredients to make Ambalapuzha paal payasam

  • 4 glasses of full fat milk
  • 1 cup of sugar
  • Handful of broken matta rice

How to make Ambalapuzha paal payasam

  1. In 1/2 tsp ghee fry the matta rice for 30 to 40 seconds. Then take it out. (Do not fry for longer time.) In a pressure cooker cook the rice (3 or 4 whistle) with 1/2 cup water and 1/4 cup milk. ( for this I used plain milk, not boiled).
  2. In a big vessel, add the remaining milk, sugar and cooked rice. Mix it very well till the sugar is melted very well in the milk.
  3. In a big pressure cooker (I used 7 liter cooker) add water and keep the Payasam vessel inside the cooker, close the pressure cooker and put weight. In a very low flame, keep the cooker and pressure cook it.
  4. It will take minimum 45 minutes till the first whistle blows. Turn off the gas. Let the pressure release itself. Open the cooker when the full pressure is released.
  5. Check the consistency of the Payasam. If you feel it is not thick or the color has become pinkish then keep the vessel directly on the flame. (this depends on the texture of your milk). Mix the Payasam, be careful as it will burn very fast.
  6. It may take 10-15 minutes only to get a thick and creamy Payasam.

My Tip:

If you are using normal raw rice then heat clarified butter, add 2 tsp sugar. Fry till it caramalises but do not over do it. Bitter taste may come to payasam.

Reviews for Ambalapuzha paal payasam (1)

Sukhmani Bedi3 years ago

hi Chitra, looks like your ingredients are incomplete. Can you please complete. Thank you

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