Paal Paayasam using cooker - A simple hassle free cooking yet no compromise on the taste, colour and thickness. You can just keep the cooker on low flame and take care of the other works. You don't need to stand in-front the stove and keep on stirring the milk that we do for the conventional paal payasam. Without adding any additional ingredients like milk-maid or saffron, you will automatically get the right colour and consistency in this way cooking.


But needless to say, we need to cook for about 1 hour to get the right taste, colour and consistency.
1. Cook for about first 20 mins with milk & rice without adding sugar. The rice will be cooked completely. If we add sugar, then the rice will not be cooked completely.

2. Add the sugar now and cook for about another 20 mins. Now, you will get a paal paayasam with the right consistency and colour.

My SIL used to make the Paal Paaysasm using cooker and i got inspired of this way of cooking. I am dedicating this post to her - She is no more now.

Preparation and Yield:
Preparation time5 mins
Cooking Time45 mins
Servings5
Recipe CategoryPayasam
Recipe CuisineSouth Indian

Paal Paayasam (Milk Kheer) using Cooker
Paal Paayasam (Milk Kheer) using Cooker

Ingredients :


Milk1.5 Litres
Rice2 Tablespoon
Sugar1 Cup
Elachi powder1 teaspoon
Cashew10
GheeFor frying

Paal Paayasam (Milk Kheer) using Cooker
Paal Paayasam (Milk Kheer) using Cooker
Method:

  1. Take a cooker and add ghee. Add rice and saute the rice for couple of minutes.
  2. Then, add milk and stir well. Wait till the milk start to boil. Cover the cooker, also put the cooker whistle and allow the mixture to cook for about 20 mins in a low flame.
  3. Switch off the flame after 20 mins. Don't bother if you don't get a whistle. Wait for approximately 10 mins for the steam to go off and then open the cooker.
  4. Switch on the flame again. Add the sugar and stir well. Wait till the milk start to boil(again)
  5. Now, close the cooker and also put the whistle. Cook for another 20 mins in a low flame
  6. Switch off the flame after 20 mins and wait till the steam goes off (approx 10 mins)
  7. Open the cooker, add Elachi and mix well.
  8. Also fry the cashews in the ghee and add the same with the Milk Kheer
  9. The Paal Paayasam (Milk Kheer) is ready to serve. I am sure, everyone is going to ask you "How did you make it "? after tasting the kheer :-)
  10. Paal Paayasam (Milk Kheer) using Cooker
    Paal Paayasam (Milk Kheer) using Cooker


Few Tips :

On the thickness : If you feel that you are still not getting the right thickness, then i would recommend you to increase the cooking time by 5 minutes in each cycle. (Total 10 mins)
On the colour : As i mentioned, i did not add any extra ingredient, till i got the light pink colour. So, no secrets here.
On the quantity : Just use the right amount of rice with the right amount of milk. Adding too much rice make your kheer like "Milk Rice" and adding too much Milk make your Kheer very watery. Try my measurement and let me know your comments.

Post a Comment Blogger

  1. Do we put water inside the cooker?

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  2. Yes, certainly. You should add water in the cooker .

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  3. Totally YUMMY

    Aarthi
    http://www.yummytummyaarthi.com/

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  4. Does the milk not spill over the whistle in cooker or does it happen only if there's a whistle blowing?I can't tolerate the milk messing my cooker and hence make the payasam in direct boiling.

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  5. Hi Jayashree

    We are cooking the Payasam in the low flame. The milk will never spill over the whistle. Make sure that you choose the vessel which has enough space for milk to boil.

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  6. Thank you for the guidance will try and report back.Wonderful blog by you Subbalakshmi madam.I regularly refer your lists,the Ribbon pakkodam is a hit.

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  7. Milk kheer looks so easy and tasty too.U've mentioned 1/2 liter milk,in that do we have to add water or else milk alone is enough.In case have to add water how much.First time here and your site is superb.Happy to follow you

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  8. Hi Sudha

    No need to add milk. We use the thick 1/2 litre milk for doing this recipe.

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  9. Mami... Thanks a lot for this wonderful recipe.. I cannot believe my eyes that my payasam is pink in color. I exactly followed a you directed mami. Not only in the payasam.. i almost tried all the recipe from you blog except for the sweet section... Thanks a lot again.. Please keep adding more and more recipes..

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  10. what rice do we add here? raw rice or the ordinary ponni rice?

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  11. I prepared this and turned out to be a hit.Thanks mami :)

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  12. I made this just now and it came out very well without any effort at all. Thanks, mami,for this wonderful recipe!

    Just some observations/tips for others... Mine didn't turn out pink may be because of the nature of milk (whole milk in London). I used basmati rice and soaked it for 10 mins before adding to the milk. It did come out creamy, though.

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  13. Thanks for your comments and tips Sukri...

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  14. Mamas karma ,
    I am K. S. Iyer from Mumbai . I happen to see your blog only recently and it is indeed very good . Since I am fond of cooking I regularly keep track of cookery classes . I have made brinjal rice as per your recipe and was really satisfied with the outcome . Since Navarathiri is starting from tomorrow , I intend to do pal payasam by cooker method and do the neivedhyam to Ambal .
    I am a retired Central government officer and cooking is my favorite hobby .
    Please keep adding recipes for the benefit of Brahmin community.
    Hats off to your service.
    K. S. Iyer, Navi Mumbai

    ReplyDelete
  15. Mamas karma ,
    I am K. S. Iyer from Mumbai . I happen to see your blog only recently and it is indeed very good . Since I am fond of cooking I regularly keep track of cookery classes . I have made brinjal rice as per your recipe and was really satisfied with the outcome . Since Navarathiri is starting from tomorrow , I intend to do pal payasam by cooker method and do the neivedhyam to Ambal .
    I am a retired Central government officer and cooking is my favorite hobby .
    Please keep adding recipes for the benefit of Brahmin community.
    Hats off to your service.
    K. S. Iyer, Navi Mumbai

    ReplyDelete
  16. Thanks for the wonderful comments K.S.Iyer. Keep trying and provide your valuable comments and suggestions thats keep me motivating.

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  17. Ithink the rice could be pounded and almost repeat almost dissolved then it might taste more better. Would it b ok ?

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  18. I tried very nice

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  19. what rice raw or ordinary rice?

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  20. Hello mami,
    I used to add sugar in the beginning itself. Tried your method, more creamier the kheer was. Thanks for posting. The measurements is the same I have been using for years. I was very happy to see it reiterated by you.
    Thank you

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  21. Hi mam. Tks for the wonderful recipe. Pal payasam is loved by everyone, tks for sharing easy version of it. I have few concerns. As my findings above need, should keep milk in separate vessel in cooker. Will it not over pour outside and get mixed with water. Pls clear my doubts. Tks

    ReplyDelete
    Replies
    1. no it will not overflow. we are just keeping in low flame. So it wont mix up with water

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  22. How many whistles should we wait initially?

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    Replies
    1. We just need to keep in low flame for 20 mins. Sometimes we get only 1 whistle

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  23. hi..i tried your paruppu vadai and paal payasam recipe...being the first time i must say your recipe was a super hit...the vadai n payasam came out yummy and exactly thick even though i had to keep it for long even after the time you had mentioned...end result was great..thank you so much..happy janmashtami to u and ur family...

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  24. hi..i tried the paal payasam and the paruppu vadai recipe and it came out very nice...Exactly the consistency that was required although i had to keep it on low flame n let it reduce...in the end it was yummy..thanks so much..happy janmashtami to u n ur family.thanks again

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