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Panchara Paayasam / Paal Paayasam

Panchara Paayasam / Paal Paayasam

Panchaara Paayasam / Paal Paayasam

Paal Paayasam is one of the sweetest and tastiest Paayasams that Keralites make on special occasions like Birthdays, Poojas and also during family and friends get together. It is a very simple preparation but takes longer time compared to other Paayasams for proper consistency and taste.
Paal Paayasam is also known as Panchara Paayasam in some places within Kerala. Whatever you call, it is one of my favourites. I am presenting to you the complete preparation steps in this video. Make this at home and enjoy. Remember to like, share and comment the video among your friends and relatives.
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Dessert
Cuisine Indian
Servings 6


  • 2 Ltr Pure Cow's Milk (Full Fat Milk)
  • 500 Gram Sugar (White Sugar)
  • 1 Cup Paayasam Rice (Unakkalari) (Whole rice is preferred)


  • Clean the Rice and soak it in water
  • Take Sugar in a cup or plate whichever is convenient
  • Boil Milk on Medium Flame. Use Uruli (White Metal Vessel) or Flat Bottom Steel Vessel. Stir occasionally
  • When the Milk boils well, put it on low flame
  • Add Rice little by little, while stirring the Milk
  • Keep on stirring so that rice does not get stick to the bottom of the vessel
  • Change back to medium flame and allow the Milk to boil and Rice to cook
  • Stir frequently and gently. Make sure that Rice is not sticking to the bottom of the vessel at all times
  • At about 50 minutes, check the Rice and see how much it has got cooked. We can add Sugar only once the Rice is cooked to 75%
  • Once the Rice is cooked to about 75%, slowly add Sugar spreading it evenly and stirring the Milk
  • Continue stir gently. Frequent stirring is required. Otherwise the rice will stick to the bottom or sides of the vessel
  • Milk starts turning to slight brownish after about 10 minutes
  • You can see bubbles forming as the Rice, Milk and Sugar mixture reaches its consistency
  • Make sure that skin is not formed over the Milk and for this continuous stirring is required
  • Consistency of the mixture reaches once the colour changes to brownish and the mixture gets thicker
  • At about 1 hour 30 minutes from start, the right consistency will be reached (depending upon the quantity of Milk and Rice). Put off the flame and continue stirring for about 5 to 10 minutes. This is to make sure that skin is not formed over the Milk
  • The Paayasam is ready now. Serve hot in a bowl
Keyword Birthday, Get Together, Keralite Dessert, Marriage, Milk Payasam, Paal Paayasam, Paayasam, Panchaara Payasam, Payasam, Sadya, Sweet Dish

Watch the actual preparation video below

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Born and brought up in Kerala, I did my schooling in Kerala and graduated (B.Sc Physics) from the Calicut University. I have worked with a Swedish Company from 1994 to 2015, as a Senior Project Manager in their Group IT Division in Dubai. This blog is the result of my strong desire to communicate with others, sharing what I know and what I could gather from various sources.


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