Payasam
– Creamy South Indian Rice Kheer

Name: Payasam Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5 servings
Cuisine: South Indian
Ingredients: 1/2 cup Kohinoor Feast Rozana basmati rice; 1 litre full-fat milk; 1/2 cup sugar, adjust to taste; 1/4 tsp cardamom powder; A pinch of saffron strands; 2 tbsp warm milk, to soak the saffron; 2 tbsp cashews; 1 tbsp raisins; 2 tbsp ghee, for roasting the nuts; A small pinch of edible camphor, optional

Slow-Cooked Milk and Rice Pudding, Perfumed with Cardamom and Saffron

45 mins

Easy

5 servings

4.8(125 Reviews)

Product Used

Kohinoor Feast Rozana Basmati Rice

Payasam is the beloved rice kheer of South India, served at temples, weddings, and festivals as a sweet offering and a comforting close to a meal. In its purest form, known as paal payasam, it is little more than rice slow-cooked in milk and sugar until thick and creamy, scented with cardamom and crowned with ghee-roasted cashews. Its magic lies entirely in patience and good ingredients.

For all its simplicity, payasam can disappoint when rushed. Cooked too fast, the milk scorches and the rice stays hard; stirred too little, it catches at the bottom and turns grainy. The whole dish rewards a gentle flame and an unhurried hand, so the rice softens slowly and the milk reduces into something rich and silky.

This guide explains the full payasam recipe in a descriptive, step-by-step way. It covers how to choose and prepare the rice, reduce the milk without scorching, sweeten it at the right moment, and finish with cardamom, saffron, and nuts. Follow each step, and you can make a smooth, restaurant-style payasam at home with ease.

Ingredients You Need

Payasam keeps its ingredient list short, so the quality of each one really shows in the final bowl.

½ cup basmati rice (Kohinoor Feast Rozana Basmati Rice)
1 litre full-fat milk
½ cup sugar (adjust to taste)
¼ tsp cardamom powder
A pinch of saffron strands
2 tbsp warm milk (to soak the saffron)
2 tbsp cashews
1 tbsp raisins
2 tbsp ghee (for roasting the nuts)
A small pinch of edible camphor (optional, traditional)

Tip: Kohinoor Basmati absorbs milk beautifully and stays distinct, giving payasam a creamy body without turning pasty.

Payasam Recipe – Creamy South Indian Rice Kheer

How to Prepare the Rice and Milk

The base decides the texture of your payasam. A little care here turns out a silky, never grainy, finish.

Roast the rice lightly in ghee: A minute in warm ghee deepens the flavour and helps the grains hold a gentle bite as they soften in the milk.
Use a heavy-bottomed pan: A thick base spreads the heat evenly and is your best defence against the milk catching and scorching.
Boil the milk first, then lower the flame: Adding rice to gently simmering milk lets it cook slowly and release its starch for natural creaminess.
Stir often and scrape the sides: Folding the cream that clings to the pan back in keeps the payasam smooth and stops a skin forming.
Soak the saffron in warm milk: This draws out its full colour and aroma before it goes into the pot.

Common Mistakes to Avoid

Cooking on high heat
Not stirring enough
Adding sugar too early
Using low-fat milk

A slow, well-stirred base over low heat is what makes a true payasam turn rich, thick, and silky.

Patience is the real ingredient in payasam. Once the rice goes into the simmering milk, keep the flame low and let it cook gently. As the grains soften, they release starch that thickens the milk all on its own, giving the pudding its signature body with no shortcuts and no cornflour.

Keep stirring through this stage and scrape the rich cream from the sides back into the pot. This slow reduction is what concentrates the flavour and turns plain milk and rice into something luxurious. A golden rule: add the sugar only after the rice is completely soft, because sugar added early hardens the grains and slows the cooking right down.

Cooking the Payasam — Step by Step

Low heat and slow stirring are what give payasam its creamy finish. Follow the order carefully.

Roast the nuts: Fry the cashews and raisins in ghee until golden, then set them aside for later.
Reduce the milk: Bring the milk to a boil, then lower to a gentle simmer.
Add the rice: Stir in the ghee-roasted rice and cook on low, stirring often, until soft and the milk thickens.
Sweeten it: Add the sugar, cardamom, and saffron milk, and simmer until the sugar dissolves.
Finish: Stir in the roasted cashews and raisins, and a pinch of edible camphor if using.

Payasam thickens further as it cools, so switch off the heat while it is still a little looser than you want the final texture to be. If it sets too thick, a splash of warm milk brings it back instantly.

Chef's Tip: A tiny pinch of edible camphor, the traditional temple touch, lifts the aroma beautifully, but use only the smallest amount as it is very strong.

Quick Trick: For an extra-rich payasam, replace the last cup of milk with a splash of condensed milk near the end. It deepens the creaminess and adds a gentle caramel note.

Flavouring and Finishing

The final touches bring warmth and aroma, turning a simple pudding into a festive South Indian sweet.

Roast the nuts in ghee: This gives them a deep, toasty flavour and a satisfying crunch against the soft payasam.
Add cardamom and saffron late: Stirring them in towards the end keeps their aroma fresh and fragrant.
Balance the sweetness: Taste and adjust the sugar once the rice is soft, since milk-based sweets mellow as they sit.
Garnish before serving: A few extra cashews and saffron strands make it look as good as it tastes.

You can tell payasam is ready by its look and aroma, a pale ivory colour, a creamy coating on the spoon, and the warm scent of cardamom and ghee. Do not over-reduce it on the stove, as it will set too firm once cooled. Let it rest for a few minutes so the flavours settle. This gentle finish is the final stage of how to make payasam properly.

Serving and Common Mistakes to Avoid

Serve payasam warm as a cosy festive dessert, or chill it for a few hours for a thicker, richer treat. Stir gently before serving and top with a few extra roasted cashews and saffron strands.

The faults that undo a payasam are high heat that scorches the milk, too little stirring, and sugar added before the rice is soft. Go slow and gentle, and every spoonful will be smooth, creamy, and fragrant.

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Which rice is best for payasam?

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A fragrant long grain like Kohinoor Feast Rozana Basmati Rice works beautifully, as it absorbs the milk and releases starch for a creamy body while the grains stay distinct rather than turning pasty.

Why is my payasam not creamy?

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It usually needs more slow cooking. As the Kohinoor Basmati simmers gently in milk, it releases starch that naturally thickens the payasam, so keep the heat low and stir often rather than rushing it.

Can I make payasam with jaggery instead of sugar?

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Yes, jaggery gives a deeper, earthier sweetness. Add it off the heat and stir until dissolved, because boiling milk with jaggery can cause it to curdle.

How long does payasam keep?

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It keeps for 2 to 3 days in the fridge in a covered container. It thickens as it cools, so stir in a little warm milk before serving to bring back its silky texture.

Can I use Kohinoor Basmati for other Indian desserts?

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Yes, Kohinoor Feast Rozana Basmati Rice is excellent for kheer, phirni, and other milk-based sweets, as its slender grains absorb milk and flavour without becoming mushy.