Authentic Indian Payasam Recipe – Coconut, Rice & Almond Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Payasam Recipe – Coconut, Rice & Almond Delight

Hey everyone! If you’re looking for a dessert that’s both comforting and incredibly flavorful, you’ve come to the right place. This Coconut Rice Payasam is a classic Indian sweet, and honestly, it’s one of my absolute favorites. I first made this for Diwali a few years ago, and it’s been a tradition ever since! It’s creamy, subtly sweet, and packed with the goodness of coconut, rice, and nuts. Let’s get cooking!

Why You’ll Love This Recipe

This Payasam is more than just a dessert; it’s a little piece of Indian tradition. It’s perfect for festivals, celebrations, or just when you need a sweet treat to brighten your day. It’s relatively easy to make, and the aroma that fills your kitchen while it simmers is simply divine. Plus, it’s naturally gluten-free!

Ingredients

Here’s what you’ll need to create this delightful Payasam:

• ½ cup Fresh coconut, grated (about 80g)
• 2 tsp Raw Rice (about 15g)
• 2 Cardamom pods
• ½ cup Jaggery (about 100g)
• 6 Almonds
• 6 Cashew nuts
• 2 ½ cup Milk (about 600ml)
• ½ tsp Ghee (about 3g)
• 6-7 Raisins
• 5-6 Cashew nuts (for garnish)

Ingredient Notes

Let’s talk ingredients! Using fresh coconut is key here – it really makes a difference in the flavor. If you can’t find fresh, unsweetened desiccated coconut will work in a pinch, but try to find the best quality you can.

Raw rice (also known as unpolished rice) is traditionally used. It gives the Payasam a lovely texture. Don’t worry, it cooks down beautifully!

Cardamom is a must-have in Indian desserts. It adds such a warm, fragrant note. I like to lightly crush the pods before adding them to release their aroma.

Jaggery is unrefined cane sugar, and it gives the Payasam a unique, caramel-like sweetness. You can substitute with sugar if needed, but jaggery adds a lovely depth of flavor.

Payasam comes in so many regional variations! You’ll find semiya payasam (made with vermicelli), moong dal payasam (made with split yellow lentils), and even versions with different types of nuts and spices. Each one is delicious in its own way.

Step-By-Step Instructions

Alright, let’s get down to making this Payasam!

1. First, let’s soak the almonds and cashew nuts in hot water for about 20 minutes. This softens them up and makes them easier to grind. Once soaked, drain them and grind them coarsely. Set aside.
2. Next, wash the raw rice and soak it in hot water for about an hour. This helps it cook evenly.
3. Now, for the magic! Grind the grated coconut, soaked rice, and cardamom pods together with about ½ cup of water into a coarse paste. Don’t make it too smooth – a little texture is good.
4. In a separate pan, dissolve the jaggery in ½ cup of water. Strain it to remove any impurities, then simmer until it’s slightly thickened. This ensures a smooth Payasam.
5. In another pot, boil the milk until it reduces to about 2 cups. This concentrates the flavor. Once boiled, let it cool completely and refrigerate – this is important!
6. Take the coconut-rice paste and mix it with ½ cup of water. Pressure cook it for 3 whistles. If you don’t have a pressure cooker, you can cook it in a pot on the stovetop, stirring frequently, until it thickens.
7. Once cooked, combine the cooked rice-coconut mixture with the jaggery syrup and the almond-cashew paste. Simmer for about 2 minutes, stirring constantly.
8. Now, gradually stir in the chilled milk. This is where the Payasam really comes together! Stir gently until everything is well combined.
9. Finally, let’s temper the raisins and cashews in ghee. Heat the ghee in a small pan, add the raisins and cashews, and fry until golden brown. Pour this over the Payasam and mix well.
10. Chill the Payasam for at least 2 hours before serving. This allows the flavors to meld and the Payasam to thicken beautifully. Serve in glasses for an authentic presentation!

Expert Tips

• Don’t skip chilling the Payasam! It really makes a difference in the texture and flavor.
• Stir frequently while simmering to prevent sticking.
• Adjust the amount of jaggery to your liking.
• For a richer flavor, use full-fat milk.

Variations

• Vegan Payasam Adaptation: Swap the milk for your favorite plant-based milk (almond, soy, or coconut milk work well) and use plant-based butter instead of ghee.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as you ensure your jaggery is processed in a gluten-free facility.
• Spice Level Adjustment: If you love cardamom, feel free to add an extra pod or a pinch of cardamom powder.
• Festival Adaptations: During Onam, Payasam is a must-have! For Pongal, you might add a touch of saffron. And for Diwali, a generous sprinkle of nuts is always welcome.

Serving Suggestions

Payasam is best served chilled. I love serving it in small glasses or bowls. A sprinkle of chopped nuts on top adds a nice touch. It’s the perfect ending to any Indian meal!

Storage Instructions

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

FAQs

What type of rice is best for Payasam?

Raw rice (unpolished rice) is traditionally used. It gives the Payasam a lovely texture.

Can I use coconut milk instead of grated coconut?

You can, but the flavor won’t be quite as fresh and vibrant. If using coconut milk, reduce the amount of water in the recipe.

How can I adjust the sweetness of the Payasam?

Adjust the amount of jaggery to your liking. Start with ½ cup and add more if needed.

What is the significance of chilling the Payasam before serving?

Chilling allows the flavors to meld and the Payasam to thicken beautifully. It also makes it more refreshing!

Can this Payasam be made ahead of time?

Absolutely! You can make it a day or two in advance. The flavors actually develop even more over time.

Enjoy making this delicious and authentic Indian Payasam! I hope it brings a little sweetness to your life. Let me know how it turns out in the comments below!