Cheriyari Paal Payasam


1/2 cup kaima rice / jeerakasala rice (cheriyari)
2 litres milk
1 tin condensed milk
1/4-1/2 sugar ( add to your sweetness, if required )
4 cardamoms, crushed
2 pinch salt
1 1/2-2 tsp ghee
8-10 cashew nuts


  1. In a large pressure cooker, add the washed rice and milk and bring to a simmer.
  2. Then lower the flame and close the pressure cooker and put on the weight.
  3. When the pressure builds up, reduce the flame to very low and cook for 45 minutes in the cooker.
  4. Once the pressure releases, open the cooker and mix well. The rice should have cooked well now.
  5. Add the condensed milk and salt to this and stir well. Check for sweetness and add sugar if required.
  6. Switch on the flame again and mix well until combined and payasam get a thick creamy consistency.
  7. Add cardamon powder to this and mix well. Switch off the flame.
  8. Heat ghee in a small pan and roast the cashew nuts until light golden.
  9. Add the fried cashew nuts to the payasam and serve warm or chilled…

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