Authentic Coconut Jaggery Payasam Recipe – Kerala Style Sweet Treat

Last Updated on 4 months by Neha Deshmukh

Authentic Coconut Jaggery Payasam Recipe – Kerala Style Sweet Treat

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and a love for comforting, traditional desserts. Today, I’m sharing a recipe that’s been a family favourite for generations – a creamy, dreamy Coconut Jaggery Payasam, straight from the heart of Kerala. I first made this for my grandmother, and seeing her smile after that first spoonful? Priceless. It’s simpler than it looks, and the flavour is just…wow. Let’s get cooking!

Why You’ll Love This Recipe

This Kerala-style payasam is more than just a dessert; it’s a hug in a bowl. It’s rich, subtly sweet, and incredibly fragrant. The combination of coconut milk and jaggery is a match made in heaven, and the cardamom and cashews add the perfect touch of warmth and texture. Plus, it’s surprisingly easy to make, even if you’re new to Indian desserts!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup coconut, grated
• 2 cups warm water
• ?? cup jaggery (adjust to taste – more on that later!)
• 3 tsp ghee (clarified butter)
• ?? tsp cardamom powder (freshly ground is best!)
• Few cashew nuts

Ingredient Notes

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

Coconut: Types & Freshness

Freshly grated coconut is always best. It has a sweetness and aroma that pre-shredded coconut just can’t match. If you can’t find fresh, frozen grated coconut is a good substitute. About 200g of fresh coconut will give you roughly 1 cup grated.

Jaggery: Regional Variations & Quality

Jaggery (gur) is unrefined cane sugar, and it adds a beautiful caramel-like flavour. There are different types – some are darker and more molasses-y, others are lighter. I prefer a good quality, dark jaggery for this payasam. Around 150-200g is a good starting point, but taste as you go!

Cardamom: Sourcing & Aroma

Cardamom is a key flavour in Indian desserts. Use green cardamom pods, and crush them lightly before grinding into a powder. The aroma should be strong and fragrant. A little goes a long way – about ½ to 1 tsp is usually perfect.

Ghee: Clarified Butter & Its Significance

Ghee adds a richness and nutty flavour that’s essential to payasam. You can buy it pre-made, or make your own by simmering butter until the milk solids separate. It’s a staple in Indian cooking for a reason!

Cashew Nuts: Roasting for Enhanced Flavor

Roasting the cashews brings out their flavour and adds a lovely crunch. Don’t skip this step! We’ll cover how to do it perfectly in the tips section.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, grind the coconut with 1 cup of warm water into a smooth paste. A blender works great for this.
2. Strain this mixture through a fine-mesh sieve or cheesecloth to extract the thick coconut milk (this is your first extract – we’ll use both!).
3. Now, re-grind the coconut pulp with the remaining 1 cup of warm water. Strain again to get the thin coconut milk (the second extract).
4. In a pan, melt the jaggery with ½ cup of water. Gently simmer until the jaggery is completely dissolved. Strain this syrup to remove any impurities – you want a clear, golden liquid.
5. Add the thin coconut milk to the jaggery syrup. Bring to a boil and let it simmer for about 3 minutes, stirring occasionally.
6. Reduce the heat to low and gently stir in the thick coconut milk. Don’t let it boil after adding the thick milk, or it might curdle.
7. Finally, mix in the cardamom powder and the ghee-roasted cashews. Give it a good stir, and serve warm.

Expert Tips

Want to take your payasam to the next level? Here are a few secrets:

Achieving the Perfect Consistency

The payasam should be creamy and slightly thick, but still pourable. Adjust the amount of coconut milk to achieve your desired consistency.

Preventing Coconut Milk Curdling

Low and slow is the key! Adding the thick coconut milk on low heat and not boiling it prevents curdling. If it does happen, don’t panic – a quick whisk can sometimes fix it (see FAQs).

Roasting Cashews to Golden Perfection

Heat a teaspoon of ghee in a small pan. Add the cashews and roast over medium heat, stirring constantly, until they turn golden brown. This takes just a few minutes, so keep a close eye on them!

Selecting High-Quality Jaggery

Look for jaggery that’s firm and has a rich, dark colour. Avoid jaggery that’s crumbly or has a lot of white crystals.

Understanding Coconut Milk Extracts

The first extract of coconut milk is rich and creamy, while the second extract is lighter. Using both adds depth of flavour and the perfect texture.

Variations

Payasam is a versatile dessert! Here are a few ways to customize it:

Vegan Payasam Adaptation

Substitute the ghee with coconut oil and use a vegan-friendly jaggery (some jaggery is processed with bone char).

Gluten-Free Confirmation

This recipe is naturally gluten-free!

Spice Level Adjustment (Cardamom)

If you prefer a stronger cardamom flavour, add a little more. You can also experiment with other spices like nutmeg or a pinch of saffron.

Festival Adaptations (Onam, Vishu)

Payasam is a must-have for Onam and Vishu celebrations in Kerala. My family always makes a larger batch for these occasions!

Using Palm Sugar Instead of Jaggery

Palm sugar (also known as panela) can be used as a substitute for jaggery, offering a similar caramel-like flavour.

Serving Suggestions

Serve this payasam warm, as a comforting dessert after a meal. It’s also lovely on its own with a cup of chai. A sprinkle of extra roasted cashews on top adds a nice touch.

Storage Instructions

Leftover payasam can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It might thicken upon cooling, so add a splash of milk (dairy or non-dairy) when reheating.

FAQs

Let’s answer some common questions:

What is the difference between first and second extract of coconut milk?

The first extract is thicker and richer in fat, giving the payasam its creamy texture. The second extract is lighter and adds flavour without making it too heavy.

Can I use store-bought coconut milk for this payasam?

You can, but the flavour won’t be quite as authentic. If using store-bought, choose a full-fat coconut milk for the best results.

How do I know when the jaggery syrup has reached the right consistency?

The syrup should be smooth and slightly sticky. A good test is to drop a tiny bit into a glass of cold water – it should form a soft ball.

What if my payasam curdles? How can I fix it?

Don’t worry, it happens! Immediately remove the pan from the heat and whisk vigorously. This can sometimes bring it back together. If not, strain the payasam through a fine-mesh sieve to remove the curdled bits.

Can this payasam be made ahead of time?

Yes, you can make it a day ahead. Store it in the refrigerator and reheat gently before serving.

Is it possible to make this recipe with brown sugar instead of jaggery?

While you can use brown sugar, it won’t have the same depth of flavour as jaggery. It will be sweeter, so reduce the amount accordingly.

Enjoy making this beautiful and delicious Coconut Jaggery Payasam! I hope it brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!