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temple paal payasam

Kerala pink paal payasam

Pressure cooker and slow cooker version.
Prep Time 15 mins
Cook Time 30 mins
Total Time 55 mins
Course Desserts, Sweets and savories, Traditional
Cuisine gluten free, Indian, Kerala, One pot, Pressure cooker, South indian, Spring, Summer, Vegetarian, Winter
Servings 8 people


Pressure cooker method.

  • 1.5 litres full cream milk
  • 1/2 cup Raw rice ( I have used raw red rice, Srilankan variety- See foot notes for more details.
  • 3/4 cup unrefined sugar ( I dont use refined whilte sugar, if you do, that will give a deeper pink colour)
  • 1/2 tsp cardamom powder
  • 2-3 dry rose petals optional

Slow cooker method

  • 2 litres full cream milk
  • 1/2 cup Raw rice
  • 3/4 cup unrefined sugar ( I will recommend to use as required as I find the slow cooker breaks down the rice sweeter, so you can cut back on the sugar)
  • 1/2 tsp cardamom powder
  • 2-3 dry rose petals


  • Wash the rice in running water and set aside.
  • Into the pressure cooker add 1-litre milk and the washed rice.
  • Set the pressure cooker and cook on a medium flame for 5 whistles.
  • You will need to watch out for the spillage through the pressure cooker as milk tends to bubble up. Lower the heat if the spillage comes about.
  • Once the whistles are done, remove from heat and release pressure naturally.
  • Now, stir and mash the rice with the back of a ladle. Add the rest of the milk and simmer and stir for 7 to 10 minutes till the milk bubbles and boils.
  • Add the cardamom powder, crushed rose petals and remove from heat.
  • The payasam is now ready to serve

Slow cooker recipe

  • Wash the rice and add it to the crock pot.
  • Add the milk, cardamom and stir well.
  • Set it on low for 6 hours and allow the rice to cook and breakdown.
  • After 6 hours stir in the sugar and the rose petals.
  • The payasam is ready to serve.
Tried this recipe?Let us know how it was!