Authentic Coconut Milk Payasam Recipe – Jaggery & Cashew Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Coconut Milk Payasam Recipe – Jaggery & Cashew Delight

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 favorite for generations – a creamy, dreamy Coconut Milk Payasam, lovingly made with jaggery and crunchy cashews. It’s pure bliss in a bowl, and surprisingly easy to make! I first made this for my grandmother, and her delighted smile is what I think of every time I make it.

Why You’ll Love This Recipe

This Payasam isn’t just delicious; it’s special. It’s a taste of South India, a hug in a bowl, and a celebration of simple, fresh ingredients. It’s perfect for festivals, special occasions, or just when you need a little something sweet to brighten your day. Plus, it comes together in under 30 minutes!

Ingredients

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

• 1 cup Grated coconut (approx. 150g)
• ½ cup Jaggery (approx. 120g)
• ½ teaspoon Rice flour (approx. 2.5g)
• 1 Cardamom pods (or ¼ tsp cardamom powder)
• 5 Cashews
• 1 teaspoon Ghee (approx. 5ml)
• Pinch of Salt

Ingredient Notes

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

• Fresh Grated Coconut: Seriously, use fresh if you can! It makes such a difference in the flavor. Frozen can work in a pinch, but thaw it completely and squeeze out any excess water.
• Jaggery: Jaggery is unrefined cane sugar, and it gives this Payasam a beautiful caramel-like flavor that regular sugar just can’t match. You can find it in Indian grocery stores. There are different types – darker jaggery has a stronger flavor. I prefer a medium-dark one for this recipe.
• Cardamom: Cardamom is the signature spice in South Indian desserts. It adds a warm, fragrant note that’s just heavenly. Using the pods and lightly crushing them before adding is best, but powder works too!

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, let’s make the coconut milk. Blend the grated coconut with ½ cup (120ml) of water until it’s super smooth. Then, strain it through a metal sieve to get that lovely, thick coconut milk. Set this aside – it’s the star of the show!
2. Now, put the leftover coconut pulp back into the blender. Add 1 cup (240ml) of warm water and blend again. Strain this one too – this gives us our thinner coconut milk.
3. Time for the jaggery! Dissolve the jaggery in 2-3 tablespoons of water over medium heat. Stir until it’s completely melted, then strain it to remove any impurities. Return the clear jaggery syrup to a clean pan.
4. Pour in the thin coconut milk to the jaggery syrup. Bring it to a gentle boil, stirring occasionally.
5. In a small bowl, mix the rice flour with a little water to make a smooth slurry. This will help thicken our Payasam. Add the slurry to the boiling mixture, along with a pinch of salt. Keep stirring – we don’t want any lumps!
6. Turn off the heat. Now, gently stir in the thick coconut milk and the cardamom powder. This is where the magic really happens!
7. Finally, heat the ghee in a small pan. Roast the cashews until they’re golden brown and fragrant. Sprinkle them over the Payasam. Serve warm and enjoy!

Expert Tips

A few little things that’ll take your Payasam to the next level:

• Stir, Stir, Stir: Seriously, constant stirring is key, especially when the rice flour is added. It prevents sticking and ensures a smooth texture.
• Don’t Overboil: Once the coconut milk is added, don’t let the Payasam boil vigorously. A gentle simmer is all you need.
• Adjust Sweetness: Jaggery sweetness varies. Taste as you go and add a little more if needed.

Variations

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

• Vegan Adaptation: Swap the ghee for coconut oil and use coconut cream instead of thick coconut milk. It’s just as delicious!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check your rice flour source.
• Spice Level: If you love a bit more warmth, add a tiny pinch of nutmeg or a sliver of cinnamon stick along with the cardamom. My friend, Priya, loves adding a tiny bit of saffron too!
• Festival Adaptations: During Onam or Vishnu Puja, some families add a few strands of saffron for a richer color and flavor.

Serving Suggestions

Payasam is wonderful on its own, but here are a few ideas to make it even more special:

• Serve warm in small bowls.
• Garnish with a few extra roasted cashews and a sprinkle of cardamom powder.
• Pair it with a traditional South Indian meal for a complete culinary experience.

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. It might thicken slightly upon refrigeration, so add a splash of milk (dairy or non-dairy) when reheating.

FAQs

Got questions? I’ve got answers!

• What is the best type of coconut to use for Payasam? Fresh, mature coconut is best! It has the most flavor and yields the creamiest milk.
• Can I use sugar instead of jaggery? What adjustments should I make? Yes, you can! Use the same quantity of sugar, but you might want to add a tiny squeeze of lemon juice to balance the sweetness.
• How do I prevent the Payasam from becoming too thick? Use the correct ratio of coconut milk to rice flour. And remember, it will thicken slightly as it cools.
• What is the significance of cardamom in this recipe? Cardamom is considered a sacred spice in India and is believed to have cooling properties. It adds a beautiful aroma and flavor to desserts.
• 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.

Enjoy making this 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!