Arisi Kesari Paal Payasam | Saffron based milk pudding

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)

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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 ! 

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Tips to make creamy Paal payasam (without using condensed milk):

1. Use Full fat milk, boil and cool the milk before using, this way the payasam turns creamy
2. 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
3. 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
4. For this kheer, short grained rice is best used
5. 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

 Badam Semiya Payasam

 Badam Semiya Payasam is a sweet kheer or pudding made with roasted vermicelli, made with Durum Wheat and simmered in a thick flavoured almond rich milk, topped with nuts.

Check out this recipe

Instant Pot Vermicelli Kheer

A creamy payasam or kheer made in the Instant Pot with roasted vermicelli, milk and nuts. Served at festivals or special occasions. 

Check out this recipe

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:

• ½ cup Raw rice (short grained)
• 750 ml Cow Milk (boiled and cooled ahead of prep)
• ⅓ cup Powdered Sugar
• 2 cardamoms (peeled and powdered)
• 6 Saffron strands 
• 1 tablespoon Ghee (optional.)

How to make Arisi Kesari Paal Payasam:

1. 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).
2. Add milk and cook this rice further for 5-6 mins till mushy. Now add powdered sugar with cardamom, and saffron strands. 
3. Cook till sugar blends.
4. Finish with a teaspoon of ghee if using and serve hot

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Arisi Kesari Paal Payasam | Saffron based milk pudding

Kalyani

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.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Soaking time 30 minutes mins

Total Time 1 hour hr

Course Dessert, Festival Recipes, Kheer

Cuisine Iyengar Cuisine, South Indian, Tambrahm

Servings 3 servings

Calories 367 kcal

Equipment

• Pressure Cooker
• Pots and Pans

Ingredients

  

1x2x3x

• ½ cup Raw rice short grained
• 750 ml Milk Full fat, boiled and cooled ahead of prep
• ⅓ cup Powdered Sugar powder and measure to ⅓ cup, adjust sweetness
• 2 Cardamom peeled and powdered
• 6 Saffron Strands
• 1 tablespoon 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 teaspoon of ghee if using and serve hot

Notes

Tips to make creamy Paal payasam (without using condensed milk):

1. Use Full fat milk, boil and cool the milk before using, this way the payasam turns creamy
2. 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
3. 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
4. For this kheer, short grained rice is best used
5. 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 ????    

Nutrition

Calories: 367kcalCarbohydrates: 51gProtein: 11gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 44mgSodium: 100mgPotassium: 439mgFiber: 1gSugar: 25gVitamin A: 418IUVitamin C: 0.4mgCalcium: 331mgIron: 0.5mg

Keyword Arisi Pal payasam, Festival Recipes, Kheer, Pal Payasam, quick pal Payasam

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