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Akki payasa or pal payasam (rice kheer) recipe

Pal payasam
  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Akki payasa or pal payasam or rice kheer is a popular south indian dessert made of milk, rice and sugar. It is made on festival days and special occasions. Milk is cooked on a low flame for a long time to get the right texture and a rich flavour. Pal payasam is an ideal sweet dish during festive occasions.


  • Milk - 2 litres
  • Raw rice - 2 handfuls
  • Sugar - 2 cups


Step 1

HOW TO MAKE AKKI PAYASA OR PAL PAYASAM Wash and soak rice for 10-15 minutes.

Step 2

Boil the milk in a heavy bottomed pan on a medium flame. Once it comes to boiling point, reduce it to low flame.

Step 3

Add raw rice and stir the milk.

Step 4

Boil the milk on a low flame till the rice is fully cooked stirring in between.

Step 5

Once the rice is cooked and milk is reduced to 3/4th of its volume, add sugar and stir well.

Step 6

Boil till the milk is reduced to half its volume. It may take 1 ½ to 2 hours.

Step 7

The milk colour will change to very light pink. It means the payasam is now ready. Switch off the flame.

Step 8

Remove from the heat. Serve akki payasa milk kheer warm or chilled. IMG_0409

Step 9

Note : Use fresh and full cream milk for better taste. This recipe is a very tradional way of making payasam as the raw rice is being cooked slowly in boiling milk. It is a little time consuming but the kheer turns out to be very delicious. While boiling the milk alongwith rice, keep stirring the milk every 10 minutes and keep it on a low flame so that the payasam doesn't get burnt. Rice payasam tastes better without any nuts added to it..


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Recipe Comments

  1. posted by saraswathi on August 26, 2013


  2. posted by shobha on August 30, 2013

    my fav snackes


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