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Paal Payasam with Butterscotch Apples


I have given a twist to the classic rice and milk payasam. For centuries, most Indians have been serving this Indian sweet item during festivals and celebrations. I am sure most people are tired of this age-old recipe by now! I have used apples but you can also substitute with ripe mangoes or pineapple. For a change, serve it cold. The good news is that you can make this 2 days in advance and keep it refrigerated. Try drizzling a little chocolate over it……….Simply heavenly!

 Preparation time: 15 minutes

Cooking time:   20 minutes

Serves:   6-8

150 g basmati rice, washed, soaked for 1 hour and drained

2000 ml water

500 ml full cream milk

1 tablespoon Q.B.B. Pure Ghee

200 ml cream

100 g caster sugar

½ teaspoon cardamom powder


5 Granny Smith apples (green apples)

50 g Q.B.B. Pure Ghee

80 g light brown sugar

1/4 teaspoon salt


  1. Place drained rice and water in a pan and boil over medium heat till rice is soft and broken, and water almost evaporated.
  2. Add in the milk, Q.B.B. Pure Ghee, cream, sugar and cardamom powder and bring to a boil for about 10 minutes over low heat, stirring constantly.
  3. Turn off heat.
  4. While the rice is boiling, peel, core and slice the apples into thin or thick wedges.
  5. Heat Q.B.B. Pure Ghee in a frying pan and fry the apples for 2 minutes or until it turns light brown. Sprinkle the sugar and salt over and keep tossing. Gently fry the apples until tender and coated with ghee and sugar glaze.
  6. To serve, place a portion of paal payasam in a glass and top with the prepared apples. Can be served hot or chilled.

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