Halu payasa recipe | How to make rice kheer | Pal payasam
By Latha on September 30th, 2016
Halu payasa or rice kheer recipe explained with step by step pictures and a video. Haalu payasa or pal payasam is prepared using rice, milk and sugar. As per Hindu belief, this payasa or payasam or kheer is much loved by goddess Durga (Devi). So this milk and rice payasa or kheer is prepared as naivedyam during navarathri and also on other auspicious days. Preparing hal payasa or ksheeranna is very easy.
"Haalu" translates to "milk" in Kannada language. Since good amount of milk is used in the recipe, it is called by name different names like haalu payasa or haalu paramanna or khseeranna. This haalu payasa recipe is from my mother. My mother prepares this every week as naivedyam and also during navarathri. Try this simple payasa or kheer recipe on this navarathri.
If you are looking for more payasa or kheer recipes then do check my carrot payasa, hesaru bele or mung dal payasa and pineapple payasa recipes.
If you are looking for more Karnataka style sweet recipes then do check my carrot halwa, roasted gram laddu, Kesari bath , banana halwa, rave ladoo, coconut burfi, badam puri and saat recipes.
I have made a video on this rice kheer recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 5 min
Cooking time: 30 min
Serves: 2
Ingredients: (measuring cup used = 240ml)
- 1/4 cup rice
- 3/4 cup water (depends on rice quality)
- 1.5 - 2 cup milk (depending on the thickness required)
- 1/2 cup sugar
- 2 tsp ghee
- 5-6 cashews
- 8-10 raisins
- 2 cloves or 1 cardamom
Instructions for making halu payasa or rice kheer:
- Take rice in a cooker and rinse well.
- Add in 3/4th cup of water (for 1 cup rice 3 cups of water) and cook the rice by making 2 whistles.
- Once the pressure subsidies, open the lid and you can see the rice is cooked but not mushy.
- Add in 1.5 to 2 cups of milk (for 1 cup rice, 6 - 8 cups of milk). Switch on the stove and allow it to boil under low flame by stirring occasionally.
- Cook until milk is thick and is reduced. Please note payasa will become little thick once it is cool. So cook until you get your desired payasa consistency.
- Once the milk is reduced, add in sugar and crushed cloves (or cardamom).
- Mix well and bring it to boil and switch off the stove. Fry cashews and raisins using 2 tsp of ghee. Add in fried cashews and raisins along with the ghee. Serve tasty halu payasa or rice kheer either hot or cold.
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