Authentic Rice Payasam Recipe – Jaggery & Coconut Sweet Treat

Last Updated on 4 months by Neha Deshmukh

Authentic Rice Payasam Recipe – Jaggery & Coconut Sweet Treat

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a classic Rice Payasam, also known as Kheer in some parts of India. This creamy, dreamy dessert is a staple in South Indian homes, especially during festivals. I remember my grandmother making this every Onam, and the aroma would fill the entire house. It’s pure comfort in a bowl, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

This payasam is more than just a dessert; it’s a hug in a bowl! It’s wonderfully fragrant, subtly sweet (thanks to the jaggery), and has a beautiful texture. It’s relatively easy to make, and the ingredients are things you likely already have in your pantry. Plus, it’s a guaranteed crowd-pleaser. Seriously, who can resist a warm, comforting bowl of payasam?

Ingredients

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

• 1/2 cup grated coconut
• 2 heaped tablespoons raw rice (approximately 60g)
• 1/3 cup jaggery (approximately 60g)
• 1/4 cup boiled milk (approximately 60ml)
• 2.5 cups water (approximately 600ml)
• 2 teaspoons ghee (approximately 10ml)
• 1/4 teaspoon cardamom powder
• 6 whole cashew nuts
• 10 raisins

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Jaggery: Jaggery is unrefined sugar, and it gives this payasam a beautiful, earthy sweetness. You can find it in different forms – blocks, powder, or liquid. I prefer using jaggery blocks, as the flavour is more pronounced. Different regions in India use different types of jaggery too! North Indian jaggery (gur) tends to be lighter in colour, while South Indian jaggery (vellam) is darker.
• Rice: For payasam, you want a short-grain rice that breaks down easily. Sona Masoori is a fantastic choice, but ponni rice or even regular short-grain white rice will work well. Avoid using long-grain rice like basmati, as it won’t give you the creamy texture we’re looking for.
• Coconut: Freshly grated coconut is always best, but if you can’t find it, desiccated coconut works just fine. If using desiccated, you might want to add a splash of warm water to it to soften it up a bit.
• Ghee: Ghee is clarified butter, and it adds a lovely richness and aroma. Use a good quality ghee for the best flavour. Homemade is wonderful if you have the time!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the jaggery ready. Soak the jaggery in warm water until it’s fully immersed. Then, crush it and heat it gently until it’s slightly thickened – you don’t need a string consistency, just enough to dissolve it properly. Strain the syrup to remove any impurities.
2. Now, rinse the rice and soak it in water for about 30 minutes. This helps it cook faster and become nice and soft. After soaking, grind the rice with the grated coconut and water into a coarse paste. It shouldn’t be completely smooth.
3. In a heavy-bottomed pot, bring the 2.5 cups of water to a boil. Add the coconut-rice paste and cook on medium flame for about 10 minutes, stirring frequently, until it becomes a porridge-like consistency. Don’t let it stick to the bottom!
4. Pour in the jaggery syrup and stir well to combine. Continue cooking for another 3 minutes, stirring constantly. Then, sprinkle in the cardamom powder and mix it in.
5. While the payasam is simmering, let’s make the garnish. Heat the ghee in a small pan. Fry the cashew nuts until they turn golden brown, then add the raisins and fry until they plump up. Set aside.
6. Let the payasam cool for about 10 minutes. Then, gently stir in the warm milk.
7. Finally, garnish with the fried cashews and raisins. Serve warm or chilled – it’s delicious either way!

Expert Tips

• Stirring is key! Payasam needs constant stirring to prevent it from sticking and burning.
• Adjust sweetness: Feel free to adjust the amount of jaggery to your liking.
• Consistency: If the payasam becomes too thick, add a little more milk or water. If it’s too thin, cook it for a few more minutes.

Variations

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

• Vegan Adaptation: Use plant-based milk (like almond or coconut milk) and a vegan ghee alternative. It’s just as delicious!
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Add a pinch of nutmeg or a few strands of saffron for a more complex flavour. My friend, Priya, always adds a tiny bit of nutmeg – it’s lovely.
• Festival Adaptations: During Onam, I sometimes add a few slivers of banana to the payasam. For Diwali, a sprinkle of chopped pistachios adds a festive touch. Pongal calls for a slightly different flavour profile, often with more cardamom.

Serving Suggestions

Payasam is wonderful on its own, but it also pairs beautifully with other Indian dishes. It’s often served as part of a festive meal or as a sweet ending to a regular dinner. A small bowl of payasam with a side of vadai or pakora is a classic combination.

Storage Instructions

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

FAQs

Let’s answer some common questions:

• What type of rice is best for Payasam? Short-grain rice like Sona Masoori or Ponni rice works best.
• Can I use sugar instead of jaggery? What adjustments should I make? Yes, you can! Use the same quantity of sugar as jaggery. However, sugar doesn’t have the same depth of flavour, so you might want to add a tiny pinch of salt to balance the sweetness.
• How do I prevent the Payasam from becoming too thick or too thin? Adjust the liquid (milk or water) as needed. Stir frequently to prevent sticking and burning.
• Can this Payasam be made ahead of time? Yes, you can make it a day ahead. The flavours actually develop even more overnight!
• What is the significance of Payasam in Indian culture? Payasam is considered an auspicious dessert and is often made during festivals, weddings, and other special occasions. It symbolizes prosperity and good luck.