A saffron-milk-rice pudding, Arisi Kesari Paal Payasam is a delicious kheer or payasam that can be put together quickly for festivals or celebrations.
Arisi Kesari Pal Payasam is another Payasam (Kheer / Indian Milk pudding) made for Aadi Velli and other chota-chota festivals at home or when you have unexpected guests .
Arisi = rice, Kesari = kesar / saffron, Paal = milk, Payasam = kheer.
Simple to make, it is unlike the traditional Kerala / Tamilnadu pal payasam and doesn’t use Condensed milk, but rather saffron to get that rich colour. The fresh aroma from saffron , milk and cooked rice is like a match made in heaven. Another quick to make Payasam / kheer is this Instant Pot Carrot Kheer (with a secret ingredient to make it super creamy)
Nostalgia about this Payasam
I remember growing up, cakes weren’t really part of any birthday celebrations and this payasam and semiya payasam (vermicelli kheer) were de rigour along with a vadai or some fritter, and we were pretty happy to lap it up. Come festivals esp Navaratri , these pasyasam / kheer varieties were made abundantly for naivedyam (offering to God) along with some for distribution amongst family and friends. Such simple happiness, wonder why we traded them for something so much complicated !
PIN FOR LATER
Tips to make creamy Paal payasam (without using condensed milk):
- Use Full fat milk, boil and cool the milk before using, this way the payasam turns creamy
- Always wash the rice well and then soak in cold water for 20-30 mins prior to cooking, this will expand the starch once done
- Once the milk is added, turn heat to low, and keep stirring the kheer while it gently simmers. dont mix too much, the payasam will turn mushy and unpalatable
- For this kheer, short grained rice is best used
- You may use kandsari or brown sugar in place of crystal sugar if needed. I haven’t tried it but if you do, please leave a comment, thank you ????
Other payasam / kheer varieties you may like on this blog
Let’s now see how to make it.
Prep time : 15 min, cook time : 20 min. Serves : 4
Cuisine – South Indian ; Course – Dessert / Sweet
Ingredients to make Arisi Kesari Paal Payasam:
- 1/2 cup Raw rice (short grained)
- 750 ml Cow Milk (boiled and cooled ahead of prep)
- 1/3 cup Powdered Sugar
- 2 cardamoms (peeled and powdered)
- 6 Saffron strands
- 1 TBSP Ghee (optional.)
How to make Arisi Kesari Paal Payasam:
- Soak rice for 30 mins, Cook rice with adequate water till done with 3 times water for 4 – 5 whistles (if using an open pan, soak rice for 20 mins
and cook in adequate water till done). - Add milk and cook this rice further for 5-6 mins till mushy. Now add powdered sugar with cardamom, and saffron strands.
- Cook till sugar blends.
- Finish with a tsp of ghee if using and serve hot
Arisi Kesari Paal Payasam | Saffron based milk pudding
Equipment
- Pressure Cooker
- Pots and Pans
Ingredients
- 1/2 cup Raw rice short grained
- 750 ml Milk Full fat, boiled and cooled ahead of prep
- 1/3 cup Powdered Sugar powder and measure to 1/3 cup, adjust sweetness
- 2 Cardamom peeled and powdered
- 6 Saffron Strands
- 1 TBSP Ghee optional
Instructions
- Soak rice for 30 mins
- Cook rice with adequate water till done with 3 times water for 4 – 5 whistles
- if using an open pan, soak rice for 20 mins and cook in adequate water till done
- Add milk and cook this rice further for 5-6 mins till mushy. Now add powdered sugar with cardamom, and saffron strands.
- Cook till sugar blends.
- Finish with a tsp of ghee if using and serve hot
Notes
- Use Full fat milk, boil and cool the milk before using, this way the payasam turns creamy
- Always wash the rice well and then soak in cold water for 20-30 mins prior to cooking, this will expand the starch once done
- Once the milk is added, turn heat to low, and keep stirring the kheer while it gently simmers. dont mix too much, the payasam will turn mushy and unpalatable
- For this kheer, short grained rice is best used
- You may use kandsari or brown sugar in place of crystal sugar if needed. I haven’t tried it but if you do, please leave a comment, thank you ????
Pal payasam is moutwatering and saffron lent a nice color to the payasam.
Pla payasam looks so tempting.
Simple yet creamy payasam
Looks super inviting with those beautiful saffron on top..
Love your presentation with Saffrons
So creamy and delicious pal payasam.
Wow such a delicious payasam. Looks yum the saffron has lent such a lovely colour
All time favourite and easy to make. Arisi Kesari Paal Payasam looks so inviting. Kesar adds such a lovely flavour and aroma too.
thank you Mayuri. the kesar does add so much oomph surely
Arisi Kesari Paal payasam sounds very exotic, rich and delicious..It is so much close to the kalkandu saadham that I make ..next time I will make this yummy paysam…may be for the upcoming Thai Velli this is a perfect choice.
thank you, do try Priya
My favourite payasa is Arisi Payasa and growing up my complaint used to be why make it for special occasions? I love the beautiful colour of the pasaya thanks to saffron.
thank you Archana.
Pal payasam looks so inviting. Loved the colour due to saffron. Its an all time favourite dessert. Also Loved the rich and creamy texture of your payasam.
thanks Sujata