Samba Pal Payasam


Kichali/Jeeraga Samba – 1/4 cup
Milk – 3 cups
Ghee – 1 1/2 tbl spoon
Powdered organic Jaggery – 1 3/4 to 2 cups
Safron – 3 to 4 strands


Heat 1/2 tblspoon ghee in a cooker (or any heavy bottom vessel) and fry the Samba rice. Fry till raw smell goes. Remove from vessel before it changes its colour and allow it to cool. Now grind this in the pulse mode in the mixie so that it doesnt get powdered.
Spread the powdered jaggery in a bowl and jus add water till its covered. Allow the jaggery to disolve and strain the impurities. Meanwhile soak the saffron strands in 1 tblspoon of warm milk.
In the same vessel boil milk , once its boiled add the grounded rice and keep the lid closed till the rice is cooked and the milk is reduced to half. Please stir the mixture occasionally to avoid sticking at the bottom.Cook this in low flame, it tastes richer in slow cooking.

Once its cooked add the saffron mixture and boil for 2 mins. Now add the jaggery mixture and switch off the flame.

Tasty and healthy Rice Kheer/Pal payasam ready serve your taste buds.

Author: Sri Nandhini Hari

I’m Sri Nandhini Hari, a B.Com & M.B.A finance post graduate and have worked in American Express Bank as an Asst. Manager and later with CTS as Financial Analyst. I have a passion towards our own tradition and culture and this has triggered me to share the natural and homemade products to a bigger community for the benefit of all.