Kerala Paal Payasam with Jaggery

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Kerala Paal Payasam with Jaggery

Though we make numerous varieties of Payasam on Festive season, Kerala paal payasam stands special in taste which is made of milk and sugar. Here is the recipe of the same delicious payasam made with Red rice and jaggery. The creamy and yummy kheer tastes just heavenly...




  • Pre time: 10 mins
  • Cooking time: 60 mins
  • Serves: 4

Ingredients for making Kerala Paal Payasam with Jaggery:


  • Red rice / Raw rice 2 table sppons
  • Jaggery 5 table spoons
  • Milk 600 ml

How to make Kerala Paal Payasam with Jaggery?

Wash the rice and soak in water for 20 minutes.
Drain the water out and spread it on a kitchen towel till it becomes dry.
















Powder it coarsely in a blender and keep aside.
In a broad pan boil the milk till it becomes half in quantity and keep aside.
Add 6 cups of water to the rice and boil it till it is well cooked and soft.















Add the jaggery powder to it and stir well.
Allow the stuff to to boil till the jaggery syrup thickens and the whole stuff comes to thick gravy consistency.














Switch off the stove.
After two minutes add the condensed milk in to it, mix well and serve hot or cold.
This kheer does not need any flavouring stuff or seasoning since it has the very flavour of the condensed creamy milk and the jaggery syrup.















Note: Milk should be added only after switching off the stove and giving two minutes rest time. otherwise milk reacts with jaggery and makes the kheer to curdle.


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