Authentic Coconut Payasam Recipe – Kerala Style Jaggery Dessert

Last Updated on 4 months by Neha Deshmukh

Authentic Coconut Payasam Recipe – Kerala Style Jaggery Dessert

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and you love a good traditional Indian dessert. Today, I’m sharing one of my absolute favorites – a creamy, dreamy Coconut Payasam, made the authentic Kerala way with jaggery. This isn’t just a recipe; it’s a little piece of my childhood, and I can’t wait to share it with you.

Why You’ll Love This Recipe

This Kerala Coconut Payasam is special. It’s comforting, subtly sweet (thanks to the jaggery!), and has a beautiful, delicate texture. It’s also surprisingly easy to make, even if you’ve never attempted Indian desserts before. Plus, it’s perfect for festivals, celebrations, or just a cozy night in. Honestly, a warm bowl of this feels like a hug!

Ingredients

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

• 1 cup grated coconut
• 1 tbsp raw rice
• ½ cup grated jaggery
• 2 cardamom pods
• 5 cashews
• 2 tsp ghee
• 1 cup + ¼ cup warm water (approximately 240ml + 60ml)

Ingredient Notes

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

• Coconut: In Kerala, we use freshly grated coconut whenever possible. It has a unique sweetness and aroma. If you can’t find fresh, unsweetened desiccated coconut works well too.
• Jaggery: Jaggery is unrefined cane sugar, and it gives this payasam a beautiful color and a complex, molasses-like flavor. You can find it in Indian grocery stores. Darker jaggery has a stronger flavor.
• Rice: We use raw rice (unpolished rice) here. It helps thicken the payasam beautifully. Don’t worry, it cooks down completely!
• Ghee: Ghee, or clarified butter, adds a lovely richness. Using a good quality ghee really elevates the flavor. I prefer homemade, but store-bought works just fine.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t be intimidated, it’s simpler than it looks.

1. First, let’s make the coconut milk. Grate the coconut and grind it with the raw rice and 1 cup of warm water.
2. Strain this mixture really well, squeezing out all the milk. This is your first extraction.
3. Now, repeat the process with the same grated coconut, but this time use about ¼ cup of warm water. This second extraction gives you a richer, creamier milk. Combine both milks in a bowl.
4. Next, melt the grated jaggery with ¼ cup of water in a separate pan.
5. Strain the jaggery syrup to remove any impurities. Then, simmer it over medium heat until the raw smell disappears – this usually takes a few minutes. You want a nice, syrupy consistency.
6. Gently pour the coconut milk into the jaggery syrup.
7. Simmer the mixture for 3-4 minutes, stirring constantly. Be careful not to let it boil vigorously, or the milk might split.
8. Lightly crush the cardamom pods to release their aroma and add the powder to the payasam.
9. Finally, fry the cashews in ghee until golden brown. Add them to the payasam and give it a good stir.
10. Serve warm and enjoy!

Expert Tips

A few little things I’ve learned over the years…

• Straining is Key: Don’t skip straining the coconut milk and jaggery syrup! It ensures a smooth, silky texture.
• Gentle Simmer: Low and slow is the way to go. Simmering gently prevents the payasam from sticking or splitting.
• Taste Test: Adjust the sweetness to your liking. Jaggery sweetness varies, so feel free to add a little more if needed.

Variations

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

• Vegan Adaptation: Use full-fat coconut milk instead of making it from scratch, and substitute the ghee with vegan ghee. It’s just as delicious!
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: If you love a stronger cardamom flavor, add another pod or a pinch of cardamom powder.
• Festival Adaptations: During Onam or Vishnu, my family loves to add a few strands of saffron for a touch of luxury.

Serving Suggestions

This payasam is wonderful on its own, but it also pairs beautifully with other Indian dishes. I love serving it after a spicy meal to cool things down. A sprinkle of chopped nuts on top adds a nice crunch.

Storage Instructions

Leftover payasam can be stored in an airtight container in the refrigerator for up to 3 days. It will thicken as it cools, so you might need to add a splash of milk or water when reheating.

FAQs

Let’s answer some common questions:

• What type of coconut is best for Payasam? Freshly grated coconut is ideal, but unsweetened desiccated coconut works well too.
• Can I use coconut milk instead of making it from scratch? Yes, you can! Use about 2 cups of full-fat coconut milk.
• How do I know when the jaggery syrup has reached the right consistency? It should be syrupy and free of any grainy texture. A good test is to drop a tiny bit into cold water – it should form a soft ball.
• What is the significance of cardamom in this Payasam? Cardamom adds a beautiful aroma and flavor that complements the coconut and jaggery perfectly. It’s also believed to have digestive properties.
• Can this Payasam be made ahead of time? Yes, you can make it a day ahead. The flavors actually meld together even more beautifully overnight!

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