Cinnamon-Infused Paal Payasam

Cinnamon-Infused Paal Payasam

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A creamy, slow-simmered rice and milk pudding, gently perfumed with Australian Certified Organic Ceylon cinnamon and finished with ghee-roasted cashews. It’s warm, aromatic and naturally comforting, ideal as a festive dessert, a celebration sweet, or a soothing after-dinner treat on cool evenings.

Why Ceylon cinnamon?

Ceylon cinnamon is delicate, sweet and citrusy rather than sharp, so it blends into milk without overpowering it. It add a soft warmth and fresh aroma with very little bitterness, which makes them a good fit for slow infusion. 

Prep Time
10 minutes (plus 20 minutes soaking)
Cook Time
40 minutes
Servings
4 - 5
Difficulty
Easy
Course
Dessert
Cuisine
South Indian
Diet Type
Vegetarian

Ingredients

  • 1 litre full-fat milk
  • ¼ tsp Cinnamon powder
  • ¼ cup short-grain rice, rinsed and soaked for 20 minutes
  • ½ cup sugar
  • 1½ tbsp ghee
  • 10 - 12 cashews
  • 1 tbsp raisins

Steps

  • Simmer the milk with the cinnamon powder on low heat for 6-8 minutes, until aromatic.
  • Add the soaked rice and cook on low-medium heat for 25-30 minutes, stirring often.
  • Cook until the rice is soft and the milk is thick and creamy.
  • Stir in the sugar and salt, then simmer for 5 more minutes.
  • If using jaggery, turn off the heat first, then stir it in melted and strained.
  • Add the Ceylon cinnamon powder and adjust the sweetness if needed.
  • Fry the cashews and raisins in ghee until golden, then pour over the payasam.
  • Rest for 5-10 minutes so the cinnamon flavour deepens before serving.

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