Traditional Pal Payasam /Kesariya Meva Rice Kheer

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Traditional Pal Payasam /Kesariya Meva Rice Kheer


This is a traditional Pal Payasam /rice kheer recipe which is creamy and luscious and has aroma from saffron, cardamom and dry nuts.  No festive meal is complete without it.  It goes very well with appalam

Cooking Time

Preparation Time :10 Min

Cook Time : 30 Min

Total Time : 40 Min


Serves : 4
  • 4 cups whole milk

  • 3 tbsp sugar or to taste

  • 1/4 cups short grained rice/ payasam rice

  • 1 tsp ghee

  • 4-5 nos raisins

  • 1 pinch saffron strands

  • 2 tbsp mixed dry nuts- almonds, pistachios and cashews)

  • 1/4 tsp cardamom powder


  • Heat ghee in a sauce pan
  • Add chopped nuts along with raisins in the sauce pan. Set it aside when the raisins get plump and nuts turn reddish brown.
  • Roast rice for 2-3 minutes in the same pan over low heat.
  • Add milk to the pan now and let it come to boil over medium-high heat. Stir it occasionally so that the milk does not stick to the bottom.
  • It is better to use a non-stick pan, to make sure that the milk does not burn.
  • Once the milk is boiled add sugar to it and stir it.
  • Reduce the heat to medium and cook until the milk has reduced to half.
  • Once the rice gets cooked and becomes soft and when the milk becomes half, the Payasam is done.
  • Add the rest of the ingredients and stir gently till the ingredients combine and then serve it garnished with the remaining nuts