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JACKFRUIT AND RICE PAYASAM - PONSA GHARAI

     Jackfruit and Rice Payasam is a tasty dessert prepared with Jackfruit slices, Rice, Coconut Milk/Milk & Jaggery/Sugar, flavoured with Cardamoms and garnished with Cashews & Almonds. Authentic Chakka Pradhaman/Jackfruit Pradhaman is the one which is quite prevalent and popular pradhaman prepared with Jackfruit. This type of Payasam is unique to Udupi/Konkani Cuisine, and it is called 'PONSA GHARAI'. This Jackfruit Rice Payasam recipe can be prepared with Milk/Coconut Milk and can be sweetened with Sugar/Jaggery.
     Jackfruit and Rice Payasam is a recipe which I jotted down in my first recipe book during my school days. The first time I tried this recipe, I didn't get a chance to even taste the Payasam. The moment I finished preparing this Payasam with few left-over Jackfruit Pods, few of our relatives visited our home unexpectedly, and there you go I served them with fuming hot Jackfruit & Rice Payasam. The whole lot just vanished off within minutes, and I had to wait for the next Jackfruit season to even taste my first trial version of this Payasam.
     Though there are different versions of the same recipe, I always use Basmati Rice for this Payasam. But the overwhelming aroma of the Jackfruit takes off the show. Soaked, slightly dried, and coarsely ground Basmati Rice is cooked in coconut milk along with tiny Jackfruit slices in this Payasam recipe. This dessert is an absolute treat for people who love Jackfruit.

Cuisine - Konkani (Mangalore), India
Recipe Type - Payasam/Pradhaman/Kheer, Dessert
Difficulty -Medium
Serves - 3 - 4
Author - SM

Soaking Time - 20-30 Minutes
Preparation Time - 25-30 Minutes
Cooking Time - 30-45 Minutes

For more PAYASAM/PRADHAMAN/KHEER Recipes, Click here ...

HOW TO COOK JACKFRUIT AND RICE PAYASAM

- PONSA GHARAI

JACKFRUIT AND RICE PAYASAM - PONSA GHARAI

INGREDIENTS :

Jackfruit - 1 Cup
Basmati/Raw Rice - 3 Teaspoons
Jaggery - 1/2 Cup
Thick Coconut Milk - 1 Cup
Thin Coconut Milk - 1 Cup
Cardamom - 3–4 Nos.
Water - 1/2 Cup

To Garnish :

Ghee - 1 Tablespoon
Cashew Nuts - Few
Almonds - Few

METHOD:

Wash and Soak the Basmati Rice for about 20–30 Minutes.
Once soaked, drain the rice and allow it to dry on a clean kitchen towel for 20–30 Minutes.
Dry grind the Rice coarsely in a mixer. It should not be ground into fine powder.
Melt Jaggery in 1/2 Cup of Water, strain for any impurities and keep it aside.
Remove the seeds from the Jackfruit Pods and cut the Jackfruit pods into thin slices.
Grind Cardamoms with few teaspoons of Sugar into a fine powder and keep it aside.
Heat Ghee in a Pan, roast Cashew nuts and sliced Almonds until they turn into golden brown.
Cook coarsely ground Rice in 1/2 Cup of Water & 1 Cup of Thin Coconut Milk.
Cook the rice on a low flame, stirring occasionally.
Make sure the flame is low, and the rice doesn't stick to the bottom and burn.
Once the rice turns soft, add Jackfruit slices to the cooked rice and cook until the jackfruit turns soft.
Add the Cardamom powder and give a quick stir.
Pour in the melted Jaggery to the above and allow it to boil for a few minutes on a very low flame.
Finally, pour in the Thick Coconut Milk to the Jack Fruit & Rice Payasam and mix well.
Cook this on a low flame for a few minutes, stirring occasionally.
Garnish the Jackfruit & Rice Payasam with Cashew Nuts and Almonds roasted in Ghee.
Serve the Jack Fruit & Rice Payasam hot or cold.

For HOW TO MAKE COCONUT MILK, Click here...

NOTES :

Can use Basmati Rice/Raw Rice for the recipe.
Some recipes do not powder the Rice and some recipes use Rice Flour, use as preferred.
The soaked rice should not be allowed to dry totally. Allow it to dry only for about 20–30 minutes.
Grind the Rice Coarsely.
Can substitute Rice with White Rava/Semolina. Dry roast the Semolina before adding it into the Payasam.
Can substitute the Coconut Milk with Milk and Jaggery with Sugar/Rock Sugar.
Adjust the consistency of the Payasam to suit your preference.
Jackfruit imparts a natural sweetness into the Payasam, adjust the amount of Jaggery/Sugar to suit your sweet tooth.
Once you add the Coconut Milk, start cooking on a very low flame and stir occasionally, otherwise, it may curdle.
Make sure the flame is low, and the rice doesn't stick to the bottom and burn, which will spoil the taste of the Payasam.

Aravana Payasam cooked in a Uruli, surrounded by Unakkalari in a para, and a Kindi with tulasi kathir and red ixora flowers.

Aravana Payasam - Traditional Kerala Dessert

Aravana Payasam: A Tribute on a Special Anniversary

Name: Aravana Payasam Recipe
Cuisine: Kerala
Ingredients: 1 Cup Raw Rice (Unakkalari); 1.5 - 2 Cups Water; 4 Cups Jaggery; 1/2 Cup Ghee; 1/2 Cup Coconut Slices; 4-5 Cardamom Pods; 1/2 Teaspoon Dry Ginger Powder

Today marks a momentous occasion—the 50th Wedding Anniversary of my beloved parents. Unfortunately, circumstances prevented me from celebrating this special day alongside them. To honor their love and this significant milestone from afar, I've decided to revisit a cherished recipe that resonates deeply with every Malayali heart: Aravana Payasam.

Aravana Payasam isn't just any dessert; it's a divine offering, deeply ingrained in Kerala's temple traditions, particularly famous as the Prasadham at Sabarimala. This thick, luscious dessert is meticulously slow-cooked, combining raw rice (Unakkalari) with generous amounts of ghee and jaggery. Each spoonful of this payasam carries the essence of devotion and tradition, designed to be savoured slowly, in small quantities, reflecting its rich and intense flavours. It is also called as Kadumpayasam/Kadumadhura Payasam or the strong payasam in terms of its sweetness.

This dish not only celebrates a union but also connects us through flavours to our spiritual heritage, making each bite a tribute to both divine and earthly love.

Aravana Payasam: A Divine Recipe from Sabarimala

Aravana Payasam isn't just a dish; it's a cherished memory of divinity from my childhood visits to Sabarimala. This revered sweet dish is the quintessential Prasadham at the Sabarimala Shree Ayyappa Swami Temple, representing an important offering during the Mandalam-Makaravilakku pilgrimage season. Reflecting on the past, I vividly recall how my father would bring home this delightful payasam in small plastic containers—a tradition that marked every visit.

Traditionally, Aravana Payasam was prepared in large stone and brass wares at the temple, though now it is more commonly tinned to meet the high demand and ensure longer shelf life. This adaptation highlights its importance and the evolving practices of its preparation.

The recipe for Aravana Payasam is deceptively simple, requiring only three ingredients: Unakkalari (raw rice), Jaggery, and Ghee. Yet, its preparation is imbued with devotion and care, especially when my father makes it. Not only does he prepare it for our neighbourhood temple during Mandala Kaalam, but it also serves as a vital part of Mandalakala(Ayyappa) Puja and Annadhanam.

Having finally persuaded my father to write down his method, I treasure his handwritten recipe, especially the succinct final note that beautifully encapsulates the essence of this divine dish. His ability to distil complex processes into simple, memorable steps is what makes him an excellent teacher.

Achan's Handwritten Aravana Payasam Recipe

Perfecting Aravana Payasam: A Guide to Proportions

When crafting the traditional Aravana Payasam, understanding the right proportions of ingredients is crucial for achieving its unique taste and texture. For those who may struggle with deciphering handwritten recipes, here’s a clear breakdown of the essential measurements needed to prepare this divine dessert.

For every cup of Unakkalari (raw rice) used, the recipe calls for four cups of Jaggery, enhancing the sweetness that characterizes this beloved prasadham. Complementing these are half a cup of Ghee and half a cup of coconut slices, which introduce a rich, creamy texture and a subtle tropical flavour to the dish.

In simpler terms, the ratio for making Aravana Payasam can be remembered as: 1 part rice, 4 parts Jaggery, 0.5 part Ghee, and 0.5 part coconut slices. This guideline ensures that even novice cooks can achieve the authentic taste that makes Aravana Payasam a standout dish during religious festivities and temple offerings in Kerala.

Close-up of Aravana Payasam with rice texture, featuring Thulasi Kathir and Ixora flower for symbolic presentation.

A Symbolic Presentation of Aravana Payasam as Temple Offering

Exploring the Historical Roots of Aravana Payasam and its Spiritual Significance

Before delving into the recipe for Aravana Payasam, it's essential to appreciate its rich historical and spiritual background. This cherished dish, synonymous with the sacred Ayyappa Prasadham, boasts a profound origin that resonates deeply with devotees.

There are two predominant tales that explain the inception of Aravana Payasam. The most celebrated narrative involves Aravana Rishi. According to legend, this revered sage first prepared the dish as an offering to Lord Ayyappan at the Sabarimala Temple, which is nestled deep within a lush forest. In ancient times, pilgrims would journey for days, navigating through dense woods to reach the temple, carrying basic provisions like Unakkalari (raw rice). The Payasam was likely concocted from these simple ingredients to not only serve as an offering, but also to sustain the devotees due to its longer shelf life.

A second story suggests the name ‘Aravana’ derives from an old interpretation for 'God'. In this view, the sweet Payasam cooked for the deity was thus fittingly named Aravana Payasam, emphasizing its divine purpose.

Both stories highlight the Payasam's enduring significance as more than just food; it's a divine offering steeped in tradition and devotion, integral to the worship practices at Sabarimala. This background enriches the cultural and spiritual value of Aravana Payasam, making it a pivotal element of the temple's lore and festivities.

Close-up of Aravana Payasam in traditional brass ladle with Thulasi Kathir and Ixora flowers.

Delicious Aravana Payasam for Prasadham

The exquisite blend of Unakkalari (raw rice) and Sarkkara (jaggery) in Aravana Payasam never fails to amaze me. It's a testament to how prasadhams, or offerings, transcend mere taste to satisfy both palate and soul. At home, my parents excel in crafting the finest Neypayasam and Aravana Payasam, often preparing them for Annadhanam, a noble tradition of feeding the community.

The aroma of Aravana Payasam simmering with ghee and jaggery fills my entire house with a divine essence. Yet, its essence truly shines in temple settings, where its sweetness and richness are unparalleled. Remember, this delicacy is best enjoyed in small servings, with just a spoonful enough to relish its robust flavours.

Explore more delightful recipes on Payasam, Pradhamans, and Kheers to discover the diverse flavours and cultural heritage they offer.

Cuisine - Kerala (India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 15-25 Minutes
Cooking Time - 20 -30 Minutes

For more Divine Delicacies of Naivedhyam & Prasadhams, click here...

How to Cook Sabarimala Aravana Payasam at Home

Aravana Payasam: Kerala's Sacred Dessert Recipe

Ingredients for Traditional Aravana Payasam Recipe:

To Cook the Rice:

1 Cup Raw Rice(Unakkalari)
1.5 - 2 Cups of Water

For Aravana Payasam:

4 Cups Jaggery
1/2 Cup Ghee
1/2 Cup Coconut Slices
4-5 Cardamom Pods
1/2 Teaspoon Dry Ginger Powder

Delicious Aravana Payasam for Prasadham

Step-by-Step Method to Prepare Aravana Payasam

To ensure your Aravana Payasam turns out perfect every time, follow these detailed steps:

Preparations:

Grind cardamom into a fine powder and set aside.
Grind Dry Ginger into a fine powder and set aside.
Slice coconut into small pieces.

Jaggery Preparation:

In a separate pot, melt Jaggery in 1.5 cups of water. Boil until fully dissolved, then strain to remove any impurities.

Rice Preparation:

Rinse the Unakkalari (raw rice) thoroughly 2-3 times until the water runs clear to remove excess starch.

Cooking the Rice:

Pressure Cooker - Pressure-cook the rinsed rice with 1.5 cups of water. Bring to high pressure and cook for 1 whistle, then lower the flame and cook for an additional 2-3 whistles. Allow the pressure to release naturally.
Saucepan - Alternatively, cook the rice in a saucepan by boiling 2 cups of water and adding the rice. Cook until it's 3/4 done.

Cooking Aravana Payasam:

Heat ghee in a heavy-bottomed pan (like a brass Uruli) and fry coconut slices until they turn light golden brown.
Pour the melted Jaggery into the pan with fried coconut. Cook on low heat for a few minutes.
Gently add the cooked rice to the mixture, ensuring thorough mixing.
Cook on a very low flame, stirring continuously, until the rice absorbs the Jaggery solution.
Add cardamom powder and dry ginger powder. Continue cooking until the Aravana Payasam begins to leave the sides of the pan.

Adjusting the Consistency:

Adjust the consistency to your liking by adding more water if needed.

Serving:

Once done, switch off the flame and serve the Aravana Payasam hot or warm.
For a delightful twist, serve with a banana on the side.

For delectable delicacies from God's Own Country - Kerala Click here...

Easy Aravana Payasam Recipe with Unakkalari Rice

Key Notes for Perfecting Aravana Payasam

Here are essential tips to enhance your Aravana Payasam preparation:

Choice of Rice: This recipe uses raw rice, ideally Unakkalari. Adjust water and cooking time accordingly for best results.
Alternative Rice Options: Kerala Matta Rice or Unakkalari (Raw Kerala Rice) can also be used. When using Kerala Matta Rice, cook 1 cup of rice with 5 cups of water.
Cooking Methods: Aravana Payasam can be cooked in a saucepan, pressure cooker, or rice cooker. Adjust water levels as needed, especially when using a saucepan, to achieve desired consistency.
Sweetness Adjustment: Aravana Payasam is known for its sweetness. Adjust the amount of jaggery to suit personal taste preferences.
Additional Ingredients: For added richness, consider incorporating fried cashew nuts, raisins, and coconut slices in ghee. *Note, however, that traditionally Aravana Payasam as Prasadham does not include these add-ons.

Mastering the art of preparing Aravana Payasam unlocks a gateway to Kerala's rich culinary heritage and spiritual traditions. Whether using Unakkalari or Kerala Matta Rice, the key lies in balancing ingredients like jaggery, ghee, and coconut to achieve its signature sweetness and depth of flavour. Remember, this beloved prasad can be savored in moderation, making each spoonful a divine experience. Explore the nuances of this timeless dessert, perfect for religious offerings and festive celebrations alike, and bring home the essence of Kerala with every aromatic serving of Aravana Payasam.

Aravana Payasam - Mastering the Taste of Kerala's Divine Delight

Aravana Payasam - Traditional Kerala Dessert

A top-down view of creamy pink Paal Payasam in a traditional bronze vessel with a spoon, garnished with pink flowers on a dark wooden background.

Authentic Kerala Style Pink Paal Payasam

A Quick & Creamy Kerala Paal Payasam for Onam/Vishu

Paal Payasam, also known as Ari Payasam or Kerala-style rice kheer, is a traditional dessert made with rice, milk, and sugar. This easy pressure cooker Paal Payasam recipe gives you the same classic taste and signature pink hue without hours of slow cooking. A staple in Onam Sadhya, this Kerala paal payasam is simple, comforting, and perfect for festive occasions or everyday indulgence.

Today is "Uthradam", the first day of the main four days of Onam. Let’s celebrate with something sweet, simple — quick Paal Payasam, easily made in a pressure cooker.

Cooking Paal Payasam in a pressure cooker makes the process effortless while still giving you that gently caramelised flavour and a rich, creamy texture, just like the traditional wood fire version made in a bronze uruli.

What is Paal Payasam / Ari Payasam?

Paal Payasam is a traditional Kerala rice pudding made with rice, milk, and sugar, slow-cooked to a creamy consistency with a natural pink hue.

It is one of the simplest and most loved payasams. When prepared in a pressure cooker, the process becomes far more convenient, making it an accessible version of a deeply traditional dish.

Traditionally, Paal Payasam is made using Kerala Rose Matta Rice (Unakkalari / Chembavu Ari) and cooked slowly in a bronze uruli. This gradual cooking process allows the milk to reduce and develop its characteristic flavour and colour.

This version uses basmati rice for convenience while still preserving the essence of the original. The key lies in slow cooking over a very low flame, allowing the milk to thicken and gently caramelise, while the rice cooks to a soft, luscious texture.

Here, the pressure cooker recreates that same slow-cooking effect under controlled heat, giving you a lusciously textured Paal Payasam that comes remarkably close to the traditional Unakkalari version.

Steaming hot rice and milk mixture for Paal Payasam inside an open pressure cooker against a dark background, showing the slow-cooking process.

Pressure Cooker Paal Payasam Cooking Process

This easy Paal Payasam is made with just three main ingredients—Basmati Rice, Milk, and Sugar. Nuts and cardamom can be added for flavour, but they are entirely optional. Prepared in a pressure cooker, this method keeps the process simple while still delivering a deeply satisfying dessert.

It is one of the most common payasams served in a traditional Sadhya. Among sugar based payasams, often referred to as Vella Payasam (white payasam), Paal Payasam and Palada Payasam remain favourites during Onam and Vishu.

When it comes to Paal Payasam, the legendary Ambalapuzha version stands in a league of its own. Offered as naivedyam at the Sree Krishna Temple in Ambalapuzha, it is celebrated for its heritage and unmistakable flavour.

Try the traditional Ambalapuzha Paal Payasam, a classic temple-style dessert made with rice and milk, slow-cooked to perfection for its signature taste and texture.

This quick pressure cooker version, however, holds its own— smooth, comforting in every spoonful. It’s perfect for busy days when you still want to serve something festive and authentic, without spending long hours at the stove.

Love traditional desserts like this? Explore more Payasam, Pradhaman and Kheer Recipes, from quick everyday sweets to festive classics.

Paal Payasam Recipe Overview

Cuisine - Kerala (India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4-6
Author - SM @ Essence of Life - Food

Time Estimate

Preparation Time - 15–25 Minutes
Cooking Time - 30–45 Minutes

How to Cook Paal Payasam in Pressure Cooker - Quick & Easy Ari Payasam Recipe

Temple Style Ari Payasam - Paal Payasam

Ingredients For Paal Payasam/Ari Payasam:

4 tbsp Basmati Rice/Raw Rice
10 tbsp Sugar
2 litres Full-fat Milk
1 tsp Cardamom Powder (Optional)
Cashew Nuts - Few (Optional)

Method - Step-by-step Guide to make Paal Payasam

Preparation

Wash and soak the basmati rice (or raw rice) in 1½ cups water for 20–30 minutes.
Drain and discard the water.
Chop the cashew nuts and set aside.
Grind the cardamom pods with a little sugar into a fine powder.

A steaming pressure cooker filled with creamy milk and rice for Paal Payasam, showcasing the slow-cooking technique against a dark background.

Steaming Pink Paal Payasam in Pressure Cooker

Cooking Paal Payasam in Pressure Cooker

In a clean pressure cooker, add the soaked rice, sugar, milk, cardamom powder, and chopped cashews. Mix well.
Close the lid and cook on high flame until pressure begins to build.
Reduce the heat to the lowest setting and cook for 30–45 minutes.
Switch off the heat and allow the pressure to release naturally. Do not open immediately.
Once fully cooled, open the lid and gently stir the Paal Payasam.
Serve it hot or cold.

Want to recreate a full Sadhya Menu? Explore Traditional Onam Sadhya Recipes—a collection of traditional Kerala dishes perfect for a festive meal.

Serving Suggestions

The Traditional Banana Leaf Experience: For an authentic Kerala Sadhya feel, serve the warm Pink Paal Payasam on a fresh, clean banana leaf, soon after the Sadhya. The slight heat from the Payasam releases a subtle, earthy aroma from the leaf that elevates the entire tasting experience.
Payasam, Pappadam & Pazham: In many Kerala households, a spoonful of Paal Payasam is paired with a small, ripe Palayankodan (Mysore) Banana and a crispy Pappadam. Crushing the Pappadam into the creamy rice pudding provides a delightful salty crunch that balances the intense sweetness.
Warm vs. Chilled: While the traditionalists prefer it warm (especially when it’s freshly made in an Uruli), this Ari Payasam tastes equally divine when chilled. Refrigerating it for a few hours allows the milk to thicken into a custard-like consistency—perfect for a hot summer afternoon.

A hand lifting a brass spoon filled with creamy rice and milk payasam from a traditional bronze Uruli, surrounded by pink flowers on a carved wooden surface.

Creamy Texture of Pink Paal Payasam

Pro Tips & Notes - The Secret to the Perfect Pink Paal Payasam

The Magic of Slow Cooking: The absolute secret behind achieving that iconic pink, rich, and creamy Paal Payasam is patience. Slow-cooking the milk allows it to caramelize naturally with the sugar, creating a deep, velvety texture without any artificial thickeners.
Pressure Cooker: For a hassle-free version, cook on a very low flame for at least 15–20 minutes. Crucial Tip: Ensure the pressure does not release (whistle) during this time, as the milk can splatter, creating a mess and ruining the consistency.
Resting Period: Once the heat is off, leave the pressure cooker untouched for at least 30 minutes. This "resting phase" allows the residual heat to deepen the colour and marry the flavours perfectly.
Rice Variations (Unakkalari): If you are using traditional Kerala Matta Rice (Unakkalari), soak the grains for 30 minutes before cooking. Increase the pressure cooking time to 30–45 minutes to ensure the rice is perfectly tender.
Traditional Bronze Vessel (Uruli): For the most authentic flavour, a wide-mouthed Bronze Uruli is the gold standard. If using a heavy-bottomed pan or Uruli, be prepared for a longer simmer (30–45 minutes) to reach that desired rosy hue.
Vigilance: When cooking in an open vessel, never leave the Payasam unattended. Stir occasionally on a medium-low flame to prevent the milk from scorching at the bottom, which would impart a burnt taste.
Minimalist Touch: Traditionally, an authentic Ari Payasam requires only four humble ingredients: Rice, Sugar, Milk, and Water. While cardamom powder and nuts are popular, they are entirely optional if you want to stay true to the temple-style original.
Should we add Ghee? While many South Indian desserts demand fried cashews and raisins, this specific recipe's speciality is its simplicity. I prefer skipping the ghee-fried garnish to keep the milky aroma pure, but feel free to add them if you fancy a bit of crunch!

FAQs

Q: Can I use any rice for Paal Payasam?

While you can technically use any short-grain rice, Kerala Matta Rice (Unakkalari) is the gold standard. Its unique texture and slight nuttiness provide that authentic temple-style taste that regular white rice simply cannot replicate.

Q: Why does Paal Payasam turn pink?

The magic lies in Maillard reaction and gentle caramelisation. When milk and sugar are slow-cooked for an extended period, the sugars caramelize, transforming the stark white milk into a gorgeous, natural pink hue with a deep, smoky sweetness.

Q: Can I make this without a pressure cooker?

Absolutely! In fact, traditionalists prefer a heavy-bottomed pan or a Bronze Uruli. It requires more patience and frequent stirring (about 30–45 minutes) on low heat, but the depth of flavour achieved through open-pot slow cooking is unparalleled.

Q: Can I reduce the sugar?

Yes, you can adjust the sweetness to your preference. However, keep in mind that the sugar is essential for the caramelisation process that creates the pink colour. If you reduce it significantly, the hue may remain paler.

Q: Is it necessary to add condensed milk?

Not at all. A traditional Ari Payasam relies solely on the reduction of full-fat milk. While condensed milk speeds up the thickening, it alters the authentic flavor profile of this ancient recipe.

Q: How do I prevent the milk from burning at the bottom?

If cooking in an open vessel, use a heavy-bottomed pan and maintain a medium-low flame. Stirring occasionally is vital to ensure the milk solids don't stick and scorch, which would ruin the delicate aroma.

A traditional bronze Uruli filled with pink Paal Payasam placed on a carved wooden base, surrounded by pink flowers and a Kasavu Mundu (Kerala saree) in the background.

Authentic Kerala Temple Style Ari Payasam

Recipes You Might Like

If you enjoyed this Paal Payasam, you will absolutely fall in love with these traditional Kerala delicacies from my collection:

Ambalapuzha Paal Payasam – Discover the legendary "Goshala" secret behind the world-famous pink prasadam from the Ambalapuzha Sri Krishna Temple.
Paalada Pradhaman – A celebratory staple made with steamed rice flakes (Ada), slow-cooked in milk and sugar until it reaches a velvety perfection.
Aravana Payasam – The dark, thick, and intensely sweet jaggery-based rice offering, famous for its long shelf life and deep caramel notes.
Chakka Pradhaman – A seasonal masterpiece made with ripe jackfruit preserves (Chakka Varatti), coconut milk, and aromatic spices.

A perfect Paal Payasam is less about the ingredients and more about the art of patience. There is something profoundly poetic about watching simple white milk transform into a rich, rosy concoction with deep and rich milk flavour through nothing but the steady application of heat and patience. Whether you are recreating this for a festive Sadhya or simply to satisfy a mid-week craving for comfort, this Pink Ari Payasam - a quick version in Pressure Cooker is a tribute to the timeless traditions of Kerala’s temple kitchens.

RICE KHEER - CHAWAL KI KHEER

      "Rice Kheer" is a wonderful Indian Dessert prepared with Rice, Milk & Sugar. Simple ingredients make this Kheer a pure decadence. I have always known & have grown up eating Payasam/Pradhaman in my life. When Doordarshan or the famous DD a national network entered South Indian homes with the arrival of the Television Culture, bought along with the exposure of new lifestyle, language and cuisine. There I came to know that 'Kheer' is the word used for Payasam like Desserts in North India with slight variations.
     Obviously, the basic ingredients also went along with regional availability. Though this Rice Kheer is basically prepared with Rice like the South Indian Paal Payasam/Ari Payasam. Most of the recipes use Basmati Rice, even long-grained variety of Rice can be used in this Kheer. Rice Kheer or colloquially called Chawal(Rice) ki Kheer is a simple dessert, yet creamy and thicker compared to its South Indian sibling Payasam.
      My acquaintance with this Rice Kheer was through the famous giveaway Recipe Book catered by Nestle Milkmaid. This Rice Kheer can be made in a traditional method where Milk & Rice is slow-cooked until it thickens. Another easy version is by cooking the Rice Kheer with Condensed Milk which makes the Kheer thicker & creamier and also sweetens the Kheer. This Rice Kheer recipe is prepared in an authentic method which calls for reducing and thickening the milk on a low flame. I have used Basmati Rice and have slow-cooked with Milk until you get a perfectly cooked Rice with a creamy texture, then the Rice Kheer is sweetened with Sugar, flavoured with Cardamom, Kewra Essence & Saffron Strands and elaborately garnished with slivered Nuts and Rose Petals. Slow cooking on a low flame gives a rich & creamy texture with an off-white hue to the Rice Kheer with an additional note of aroma from the flavourings added and from the reduced milk. Rice Kheer/Chawal ki Kheer is usually served warm/chilled.


For more PAYASAMS, PRADHAMANS & KHEERS, Click here...

Cuisine - North Indian
Recipe Type - Kheer/Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 5-10 Minutes
Soaking Time - 20-30 Minutes
Cooking Time - 30 -45 Minutes

For more Recipes 'FOR THE SWEET TOOTH', Click here...

HOW TO MAKE RICE KHEER

RICE KHEER - CHAWAL KI KHEER

INGREDIENTS :

For Rice Kheer:

Ghee - 1 Tspn
Basmati Rice/Long-grained Rice - 1/4 Cup
Milk - 4 Cups
Sugar - 4 -6 Tbspns
Cardamoms - 5 Pods.
Saffron - a Pinch(Optional)
Kewra Essence - few Drops(Optional)

For Garnishing:

Almonds - Few
Pistachios - Few
Cashew Nuts - Few
Rose Petals - Few
Saffron Strands - Few

METHOD :

For Rice Kheer/Chawal ki Kheer:

Powder the Cardamoms into a fine powder and keep it aside.
Chop the Almonds, Pistachios, Cashewnuts & keep it aside.
Wash the Basmati Rice twice or thrice or until the water runs clear.
Soak the Basmati Rice in water for about 20-30 Minutes.
Once soaked, drain & discard the water and keep it aside.
Heat Ghee in a heavy-bottomed pan, add the powdered Cardamom & give a quick stir.
Fry this on a very low flame for few seconds.
Immediately add the soaked Basmati Rice and fry this on a very low flame for few minutes.
Stir it continuously and fry it until aromatic.
Pour in the Milk to the Rice -Cardamom Mix.
Boil the Rice - Milk mix on a medium-low flame, stirring it at intervals.
Once the Milk boils reduce the flame to low and cook for another 20-25 Minutes.
Care should be taken that the mix does not scorch at the bottom.
The amount of Milk should have reduced and the rice should be cooked well.
Add in the Sugar and mix well.
Drizzle the Kewra Essence/Rose Water, half the amount of chopped Nuts and give a quick stir.
Cook Rice Kheer/Chawal ki Kheer on a low flame until it reaches the desired consistency.
Switch off the flame and serve it Hot or Chilled.
Can Garnish Rice Kheer/Chawal ki Kheer with slivered Almonds, Pistachios, Cashew Nuts, Rose Petals or with Saffron Strands.

RICE KHEER - CHAWAL KI KHEER

NOTES:

I have used Basmati Rice in this Kheer Recipe, can also use any other long-grained rice for the recipe.
Frying the powdered Cardamoms & soaked Basmati in Ghee makes the Kheer aromatic.
Adding Saffron is purely optional.
Adding Kewra Essence is purely optional.
Adjust the amount of Sugar to suit your Sweet Tooth.
Adjust the consistency of Rice Kheer/Chawal ki Kheer to your preference.
The Kheer tends to get thicker even after switching off.
Can serve Rice Kheer/Chawal ki Kheer hot or chilled, to suit your preference/climatic condition.
Garnish Rice Kheer/Chawal ki Kheer with preferred choice of Nuts.
Garnishing it with Rose Petals & Saffron strands are purely optional.