Name: Authentic Pal Payasam Recipe: Creamy South Indian Milk Dessert
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 100 gm Vermicelli (also known as semiya, thin vermicelli); 2 Cardamom Pods (green cardamom pods, crushed); 1/2 tsp Cinnamon (ground cinnamon); 1 ltr Milk (whole milk recommended for richness); 1 cup Sugar (granulated sugar, adjust to taste); 1/2 cup Nuts (cashews, almonds, and raisins, mixed, roughly chopped); 2 tbsp Ghee (clarified butter, for roasting vermicelli and nuts)

Authentic Pal Payasam Recipe: Creamy South Indian Milk Dessert

1 hour

781 reads

4.82 from 11 votes

South Indian

About Authentic Pal Payasam Recipe: Creamy South Indian Milk Dessert

Indulge in the creamy delight of Pal Payasam, a beloved South Indian dessert perfect for festivals and special occasions. This classic recipe features a harmonious blend of milk, vermicelli, and aromatic spices, creating a comforting and subtly sweet treat. My personal preference leans towards this simple version, foregoing the jaggery of Shakkara Payasam for the delicate cardamom-infused sweetness.

This Pal Payasam recipe is easy to follow, even for beginner cooks. The step-by-step instructions guide you through roasting the vermicelli for a nutty flavor and simmering it in fragrant milk until perfectly tender. Topped with toasted nuts, it's a dessert that will impress your family and guests.

Transport yourself to the heart of South India with each spoonful of this traditional delicacy. The aroma alone is enough to evoke feelings of warmth and nostalgia. Get ready to savor this timeless treasure!

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Recipe Time & More

Prep30

Cook30

Total1

Calories227 kcal

Serves

Served AsDesserts

Recipe TasteCrunchy Sweet

Ingredients

Vermicelli & Spices

▢ 100 gm Vermicelli also known as semiya, thin vermicelli
▢ 2 Cardamom Pods green cardamom pods, crushed
▢ 1/2 tsp Cinnamon ground cinnamon

Dairy & Sweetener

▢ 1 ltr Milk whole milk recommended for richness
▢ 1 cup Sugar granulated sugar, adjust to taste

Nuts & Ghee

▢ 1/2 cup Nuts cashews, almonds, and raisins, mixed, roughly chopped
▢ 2 tbsp Ghee clarified butter, for roasting vermicelli and nuts

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Instructions

Prepare the Vermicelli

Heat 1 tbsp ghee in a heavy-bottomed pan or kadai over medium heat. Add the vermicelli and roast for 2-3 minutes, stirring frequently, until lightly golden and fragrant.
Remove the roasted vermicelli and set aside.

Cook the Pal Payasam

Pour the milk into the same pan. Bring the milk to a boil over medium heat, stirring occasionally to prevent sticking.
Add the roasted vermicelli to the boiling milk. Reduce heat to low and simmer, stirring frequently, until the vermicelli is cooked and the milk has thickened slightly (about 10-15 minutes).

Add Spices and Sweetener

Stir in the crushed cardamom pods and cinnamon. Add the sugar and stir well to combine and dissolve completely.
Continue to simmer for another 2-3 minutes, stirring constantly.

Toast the Nuts and Finish

In a separate small pan, heat the remaining 1 tbsp ghee. Add the mixed nuts and roast until lightly browned and fragrant. Stir constantly to prevent burning.
Remove from heat and stir the toasted nuts into the Pal Payasam.

Serve

Remove the Pal Payasam from heat and let it cool slightly before serving. Serve warm or chilled.

Recipe Notes

Expert Tips for the Perfect Pal Payasam

Use good quality whole milk for the richest flavor and creaminess.
Don't overcook the vermicelli; it should be tender but not mushy.
Adjust the amount of sugar to your preference. You can also use a combination of sugar and jaggery for a more complex flavor.
For an extra touch of elegance, garnish with a few extra cardamom pods or a sprinkle of chopped pistachios before serving.