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Main Course

Paal Paayasam

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 8 servings

1/4 cup Nellukuthari (Unakkalari)
4 cup Milk you can reduce to 3 cups for thick consistency
1 cup Sugar
5 nos Cardamom — ground (Elakka)
Cashews, to taste
Raisins, as needed
Ghee — for frying

Preparation

Step 1
Mix together all the ingredients in a pressure cooker.
Step 2
Cook on a high flame till the first whistle.
Step 3
Soon after the first whistle is heard, lower the fire and cook for half an hour.
Step 4
Fry cashews and raisins in ghee.
Step 5
Garnish the paayasam with the fried cashews and raisins.
Step 6
Serve while still hot or chilled.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Main Course

Paal Paayasam

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 8 servings

1/4 cup Nellukuthari (Unakkalari)
4 cup Milk you can reduce to 3 cups for thick consistency
1 cup Sugar
5 nos Cardamom — ground (Elakka)
Cashews, to taste
Raisins, as needed
Ghee — for frying

Preparation

Step 1
Mix together all the ingredients in a pressure cooker.
Step 2
Cook on a high flame till the first whistle.
Step 3
Soon after the first whistle is heard, lower the fire and cook for half an hour.
Step 4
Fry cashews and raisins in ghee.
Step 5
Garnish the paayasam with the fried cashews and raisins.
Step 6
Serve while still hot or chilled.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.