Paal payasam is an exotic dessert made with rice, milk and sugar. It is made on the festival days and offered to God. This kheer should not be too thick. Else it will land up in paal sadham(milk rice) instead of paal payasam. This is one of the common errors that many make. You have to be patient while making this payasam. Traditionally, this kheer is made in a big vessel like uruli(kerala style vessel). Usually this is made by slow cooking to attain the pink colour.<\/p>\n
Though Paal payasam can be made in different ways, the Ambalapuzha paal payasam or Kerala style pink colour paal payasam is very famous. The taste and flavour comes just from milk, rice and kheer. Cooking method is very important to get the right taste and consistency. It should be creamy and light pink in colour. At the same time it is also an easy recipe to make. Here I have explained you the cooker method.\u00a0 Though I tried to get the pink colour in the photo, I wasn’t able to click it. Follow the below method step by step to make an authentic paal payasam.<\/p>\n
Parippu Pradhaman<\/strong><\/span><\/a><\/p>\n Chadha Chadhayam<\/a><\/strong><\/span><\/p>\n Arisi thengai Payasam<\/a><\/strong><\/span><\/p>\n