Unakkalari Payasam Recipe – Traditional Kerala Rice Pudding

Last Updated on 2 months by Neha Deshmukh

Unakkalari Payasam Recipe – Traditional Kerala Rice Pudding

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Unakkalari Payasam. This creamy, comforting rice pudding is a staple in Kerala homes, especially during festivals. I remember my grandmother making this every Onam, and the aroma would fill the entire house. It’s a little bit of a labour of love, but trust me, the result is so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This Unakkalari Payasam isn’t just a dessert; it’s a taste of tradition. It’s subtly sweet, incredibly creamy, and has a unique texture thanks to the unakkalari rice. It’s perfect for celebrations, or honestly, just a cozy night in when you need a little something special. Plus, it’s a great way to impress your friends and family with a truly authentic Kerala treat!

Ingredients

Here’s what you’ll need to make this delicious payasam:

• 500ml milk (full fat is best!)
• 2 cups water
• 0.5 cup sugar (adjust to your sweetness preference)
• 0.25 cup unakkalari / raw rice

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Unakkalari/Raw Rice: This is the star of the show! Unakkalari is a specific type of raw rice, traditionally used for payasam. It’s known for its ability to cook to a wonderfully creamy consistency. You can usually find it in South Indian grocery stores, or online. If you absolutely can’t find it, see the FAQs for substitution ideas.
• Milk: Traditionally, full-fat cow’s milk is used for the richest flavour. But you can experiment with other types – I’ll share a vegan adaptation later!
• Sugar: In Kerala, jaggery is sometimes used instead of sugar for a more rustic, caramel-like flavour. White sugar is more common now, but feel free to experiment with a mix of both!

Step-By-Step Instructions

Alright, let’s make some payasam!

1. In a heavy-bottomed pan (this is important to prevent sticking!), combine the 500ml milk and 2 cups of water. Bring this mixture to a boil over medium heat.
2. Once it’s boiling, add the 0.5 cup of sugar and reduce the heat to low. Now, the patience part begins! Simmer, stirring occasionally, until the mixture reduces by about half. This usually takes around 30-40 minutes. Don’t rush this step – it’s key to getting the right consistency.
3. While the milk is simmering, give the 0.25 cup of unakkalari/raw rice a really good rinse under cold water. This helps remove excess starch. Add the rinsed rice to the simmering milk mixture.
4. Cook on low heat, stirring frequently – seriously, don’t walk away! – for about 20-25 minutes, or until the rice is tender and the payasam has thickened to your liking. It should be a lovely, creamy consistency.
5. Remove from the heat. You can serve it warm, or chill it in the fridge for a refreshing treat.

Expert Tips

Here are a few things I’ve learned over the years:

• Stir, stir, stir! I can’t stress this enough. Frequent stirring prevents the rice from sticking and ensures even cooking.
• Heavy-bottomed pan is your friend. It distributes heat evenly and minimizes the risk of scorching.
• Adjust sweetness to taste. Everyone has a different preference! Start with 0.5 cup of sugar and add more if needed.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the cow’s milk for a plant-based alternative like coconut milk or almond milk. Coconut milk will give it a lovely, tropical flavour!
• Sugar Level Adjustment: If you prefer a less sweet payasam, reduce the sugar to 0.25 cup. You can also use a sugar substitute.
• Festival Adaptations: For Onam or Vishnu Puja, you can add a pinch of cardamom powder and a few strands of saffron for a more fragrant and festive flavour. My aunt always adds a tiny bit of nutmeg too!

Serving Suggestions

Unakkalari Payasam is delicious on its own, but here are a few ways to serve it:

• Warm or chilled: Both are fantastic!
• Garnish: A sprinkle of chopped nuts (cashews or almonds work well) adds a nice crunch.
• With other festive dishes: It’s traditionally served as part of a larger Onam Sadhya spread.

Storage Instructions

Leftover payasam can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly upon chilling, so you can add a splash of milk when reheating.

FAQs

Let’s answer some common questions:

• What is Unakkalari and where can I find it? Unakkalari is a specific type of raw rice used in Kerala cuisine, particularly for payasam. It’s known for its creamy texture when cooked. You can find it in South Indian grocery stores or online retailers specializing in Indian ingredients.
• Can I use a different type of rice for this payasam? If you can’t find unakkalari, you can try using short-grain rice like sona masoori. However, the texture won’t be quite the same. You might need to adjust the cooking time and liquid amount.
• How do I prevent the payasam from sticking to the bottom of the pan? Use a heavy-bottomed pan and stir frequently! Seriously, constant stirring is key.
• Can this payasam be made ahead of time? Yes, you can make it a day or two in advance. Store it in the refrigerator and reheat gently before serving.
• What is the traditional way to serve Unakkalari Payasam? Traditionally, it’s served in small bowls as part of a larger festive meal. A simple garnish of nuts is common.

Enjoy making this classic Kerala dessert! I hope it brings a little bit of sunshine and sweetness to your kitchen. Let me know how it turns out in the comments below!