Home » Payasam » Ambalappuzha Paal Paayasam (Ambalappuzha Milk Pudding)


Chempa Raw Rice, broken into two – 100 gm
Sugar – 200 gm
Milk – 2 litre
Butter – 50 gm
Water – 1 litre


In a large flat vessel (Uruli) boil one litre water. Add 2 litre milk. Let it boil and reduce. Make sure that the creamy layer does not occur. Pour one more litre water and boil for about one more hour and the milk will change colour. Wash the rice and add. When the rice is almost cooked add the sugar. When the whole thing is thickened, add the butter. The Ambalappuzha payasam is ready.

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