Thursday, March 25, 2021

Thirupullani paal payasam

Thirupullani paal payasam is "The Payasam and A PERFECT Neivedhyam or Offering" to God Rama. A couple of years my mom suggested to make this payasam. We were talking about different temple prasadams and were talking about this particular paal payasam. Rice cooked, simmered in milk, and sweetened - this payasam or pudding is in real divine in taste.

Going to the history & geography part, Thirupullani is a village in southern Tamil Nadu. One of the legend says that Rama, on his way to fight Ravana, the demon King of Lanka,  he stopped at this place and prayed to Ocean God before building bridge to Lanka sitting on 'pul' (called"Dharba"). That's why the place got its name as Thirupullani.  Another legend says that King Dasaratha, who was childless, performed yagnas and sacrifices at Thirupullani. He received this pudding which he gave to his three wives. After this they were blessed with four babies and one of the child was god Rama (one of the 10 avatars or incarnations of Mahavishnu). This pudding or paal payasam is still the temple prasadam. I have heard these stories from my grandmas. I have visited this temple too, a beautiful one! 

I would say another name for this payasam is DIVINE. It tastes and smells divine. This is made with simple ingredients. The sweetness comes from nattu sarkarai which is brown sugar. This makes a huge difference in flavor of the payasam. Simple paal payasam made with simple ingredients. I have heard another story that this payasam was made earlier with the locally available ingredients and did not include any nuts or raisins. Actually speaking, the pudding is so tasty that you won't need the cashews and raisins tempered in ghee. Feel free to add if you prefer. I must warn you that you will not stop with one servings. Though this recipe makes a good amount, you will be seeing the bottom of the bowl very soon. 

I feel that this is perfect for celebrating Sri Rama Navami. Our festival food always includes payasam or kheer and god Rama's birthday celebration perfectly pairs with this payasam. Sri Rama Navami is celebrated in our home and a feast is prepared for the neivedhyam. This payasam is one of dish in the Sri Rama Navami Thali that we cook every year.

I am posting this for Srivalli's Blogging Marathon 120 - Festival Foods. Sri Rama Navami is around the corner and thought to post this now. Try making Thirupullani Paal Payasam for this Sri Ramanavami festival.


Rice - 1/2 cup
Water -3 to 3.5 cups
Milk - 4 cups
Brown sugar / nattu sarkarai - 2.5 cups
Cardamom - 3 or 4 crushed


Wash the rice and keep aside. Boil 3 to 3.5 cups water in a heavy-bottomed sauce pan. Add the rice when water boils and simmer for 7-10 minutes, till the rice is completely cooked. 

Add milk and continue to simmer for another 25-30 minutes, till the milk is reduced to half. 

Add the brown sugar and crushed cardamom. Simmer for 5 minutes. 

Serve hot, warm or chilled.


  1. I haven’t seen a pal payasam with jaggery, will have to try this recipe sometime!

  2. Oh wow! Thanks for sharing the history of the Thirupullani temple. I have never heard of it and I now have it in the list of temples to visit. Especially of they still have this paal payasam as prasadam, I have no excuse to not visit the temple. I love paal payasam and reading your recipe, I have to give it a try.

  3. Radha, thank you so much for sharing the history of this payasam and the recipe. I am reading about it for the first time. The payasam looks so divine!

  4. Good to know about the history. Paal payasam looks absolutely scrumptious and love the use of brown sugar which lends amazing taste to the payasam. I am trying this for Tamil New Year.