Payasam is the traditional dessert of Kerala — the mandatory sweet at every Onam Sadhya and any celebration. The most iconic version is paal payasam (rice payasam with milk) and ada pradhaman (rice flakes with coconut milk and jaggery). The common element: long, slow reduction that concentrates the milk and brings out the caramelised, rich flavour.
A pressure cooker makes paal payasam in 30 minutes instead of the traditional 2-hour stovetop method. The condensed milk concentration still happens, but the pressure environment speeds it significantly.
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Quick Answer — Payasam in Pressure Cooker Paal payasam: raw rice + full-fat milk in pressure cooker — 3-4 whistles. Open and simmer until thick. Moong dal payasam: pressure cook dal, then add jaggery-coconut milk on open flame. Jaggery: always add after the cooking step (not inside pressure cooker) — jaggery and milk together at pressure may curdle. Coconut milk: add at the very end, off the heat or on low flame — coconut milk separates if boiled. |
Recipe 1 — Paal Payasam (Rice Milk Payasam)
Ingredients (Serves 6)
• Quarter cup raw rice (not basmati — use short grain raw rice)
• 1 litre full-fat milk
• Half cup sugar (adjust to taste)
• 3-4 tablespoons ghee
• Half teaspoon cardamom powder
• Cashews and raisins, fried in ghee
• Pinch of saffron in 2 tablespoons warm milk
Method — Paal Payasam
Step 1 — Pressure Cook
Add raw rice and milk to the pressure cooker. Add 1 tablespoon ghee. Cook on medium heat for 3-4 whistles. Natural release 15 minutes. Open to a thick, creamy rice-milk mixture.
Step 2 — Simmer and Finish
Transfer to an open pot (or cook in the same cooker without lid). Simmer on low heat, stirring regularly, for 10-15 minutes until the payasam reaches the desired thickness. Add sugar and stir until dissolved. Add cardamom, saffron milk, and remaining ghee. Stir. Finish with cashews and raisins fried in ghee. Serve warm or chilled.
Recipe 2 — Moong Dal Payasam with Coconut Milk
Ingredients
• Half cup yellow moong dal, dry roasted
• 1.5 cups water
• 1 cup jaggery, grated or powdered
• 1 cup thick coconut milk
• Half teaspoon cardamom powder
• 2 tablespoons ghee
• Cashews and coconut slices, fried in ghee
Method — Moong Dal Payasam
Step 1 — Pressure Cook Dal
Pressure cook dry-roasted moong dal with 1.5 cups water for 2 whistles. Natural release. Dal should be completely soft and slightly mushy.
Step 2 — Add Jaggery
Melt jaggery with 2 tablespoons water separately until smooth. Add to the pressure-cooked dal (use open pot from now on). Stir and simmer 5 minutes.
Step 3 — Add Coconut Milk
Switch to the lowest possible heat. Add thick coconut milk. Stir gently. Heat for 2-3 minutes on very low flame — do not boil. Add cardamom. Add ghee-fried cashews and coconut slices. Serve warm.
Best Pressure Cooker for Payasam
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► Best for Payasam — 304 SS Non-Reactive with Milk, Inner Lid Safety Nigella Triply SS Inner Lid Pressure Cooker — 3L 304 SS | Inner Lid Safety | ISI Certified | Induction Compatible | 5-Year Warranty Price: Rs. As listed |
The Nigella 3L 304 SS pressure cooker is the safest vessel for milk-based payasam. 304 SS is completely non-reactive with milk — no flavour interaction. The inner lid safety design is critical for milk pressure cooking — milk expands rapidly under pressure and requires the safety of a lid that cannot be opened under any pressure.
Related Guides
→ Pongal Recipe in a Pressure Cooker — South Indian Breakfast
→ Khichdi Recipe in a Pressure Cooker — One-Pot Comfort Meal
Frequently Asked Questions
Can I make payasam in a pressure cooker?
Yes — paal payasam (rice + milk): 3-4 whistles on medium heat, natural release, then simmer open to desired thickness. Moong dal payasam: pressure cook dal separately, add jaggery and coconut milk on open flame (not inside pressure cooker — coconut milk and jaggery-milk combination can curdle under pressure).
Why does coconut milk curdle in payasam?
Coconut milk curdles at high temperatures (above 70°C) and when combined with acidic ingredients. For moong dal payasam: add coconut milk at the very end on the lowest flame. Do not boil after adding coconut milk. For paal payasam (no coconut milk): boiling in pressure cooker is fine.
Conclusion
Payasam in a pressure cooker in 30 minutes. Paal payasam: rice + milk in pressure cooker 3-4 whistles, then simmer open with sugar and ghee. Moong dal payasam: dal pressure cooked, jaggery added open, coconut milk added last off the heat. The Nigella 3L SS inner lid is the safest pressure cooker for milk-based payasam.
Shop Wonderchef Pressure Cookers
Nigella Inner 3L | Nigella Outer 5L — for payasam and all festive Indian cooking.
