Coconut Jaggery Milk Recipe – Authentic Kerala Pal Payasam

Last Updated on 4 months by Neha Deshmukh

Coconut Jaggery Milk Recipe – Authentic Kerala Pal Payasam

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Coconut Jaggery Milk, or as we call it in Kerala, Pal Payasam. This isn’t just a dessert; it’s a warm hug in a bowl, a taste of home, and a dish that’s been a part of our celebrations for generations. I remember my grandmother making this every Onam, and the aroma would fill the entire house! It’s surprisingly easy to make, and I promise, the results are so worth it.

Why You’ll Love This Recipe

This Pal Payasam is special for a few reasons. It’s creamy, subtly sweet (thanks to the jaggery!), and has a beautiful, comforting flavor from the cardamom. It’s also relatively quick to put together – perfect when you want a traditional dessert without spending hours in the kitchen. Plus, it’s naturally gluten-free and vegetarian! Honestly, once you try this, you’ll be making it for every festive occasion (and maybe just because!).

Ingredients

Here’s what you’ll need to create this Kerala classic:

• 1.5-2 cups Boiled Milk (approximately 360-480ml)
• 2 tbsp Grated Coconut (about 30g)
• 2 tsp Fried Gram Dal (Pottukadalai) (about 10g)
• 0.5 cup Grated Jaggery (about 100g)
• 2 Cardamom pods

Ingredient Notes

Let’s talk ingredients! A few things make this recipe truly authentic.

• Grated Jaggery: Don’t skip this! Jaggery has a beautiful, caramel-like flavor that’s so much more complex than refined sugar. It also adds a lovely color to the payasam.
• Boiled Milk: Using boiled milk (milk that’s been simmered until slightly reduced) gives the payasam a richer, thicker texture. It’s a little trick my grandmother taught me!
• Cardamom: Cardamom is huge in Kerala cuisine. It adds a fragrant, slightly floral note that perfectly complements the coconut and jaggery. Don’t be shy with it!
• Fried Gram Dal (Pottukadalai): This adds a lovely nutty flavour and a subtle texture. You can find it in most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the base. Grind the grated coconut, fried gram dal, and cardamom into a smooth paste using a little of the boiled milk in a blender. You might need to add a tablespoon or two to get it going.
2. Pour the coconut mixture into the remaining boiled milk in a pan. Mix well and simmer over medium-low heat for 5-8 minutes, stirring occasionally. This helps the flavors meld together and the mixture to thicken slightly.
3. While the milk is simmering, let’s tackle the jaggery. In a separate pan, melt the grated jaggery with a splash of water (about 2 tablespoons).
4. Strain the jaggery syrup to remove any impurities. Then, boil it until it becomes frothy and thickens slightly – this usually takes about 3-5 minutes. Keep a close eye on it!
5. Now for the magic! Gradually add the jaggery syrup to the milk mixture, stirring constantly on low heat for about a minute. This is important to prevent curdling. Taste and adjust the sweetness and consistency – if it’s too thick, add a little more milk.

Expert Tips

• Low and Slow: Keep the heat low when adding the jaggery syrup. Patience is key!
• Stir, Stir, Stir: Seriously, don’t stop stirring! This prevents the payasam from sticking to the bottom of the pan and ensures everything is well combined.
• Don’t Boil After Jaggery: Once you’ve added the jaggery, avoid bringing the payasam to a vigorous boil. This can cause it to curdle.

Variations

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

• Vegan Adaptation: Use plant-based milk like almond or cashew milk, and substitute the jaggery with coconut sugar or another vegan-friendly sweetener.
• Spice Level: If you really love cardamom, feel free to add another pod or two! My friend, Priya, always adds a pinch of nutmeg too.
• Festival Adaptations: This payasam is traditionally made for Onam and Vishnu festivals in Kerala. Some families add a few strands of saffron for a more festive touch.

Serving Suggestions

Serve this Coconut Jaggery Milk warm. It’s absolutely divine with idiyappam (string hoppers) or appam (lace hoppers). It’s also delicious on its own as a comforting dessert! A sprinkle of chopped nuts (cashews or almonds) adds a nice textural contrast.

Storage Instructions

Leftover payasam can be stored in an airtight container in the refrigerator for up to 3 days. Gently reheat it on the stovetop or in the microwave before serving. It might thicken slightly upon refrigeration, so you can add a splash of milk when reheating.

FAQs

Let’s answer some common questions:

• What type of milk is traditionally used in Pal Payasam? Traditionally, cow’s milk is used, and it’s often boiled down to concentrate the flavour and create a richer texture.
• Can I use coconut milk instead of boiled milk? Yes, you can! It will give the payasam a more pronounced coconut flavour. You might need to adjust the amount of jaggery to balance the sweetness.
• How do I prevent the payasam from curdling? The key is to add the jaggery syrup gradually while stirring constantly on low heat. Avoid boiling vigorously after adding the jaggery.
• What is fried gram dal (Pottukadalai) and where can I find it? Fried gram dal is a type of lentil that’s been split, fried, and seasoned. You can find it in most Indian grocery stores.
• Can this be made ahead of time? Yes, you can make it a day ahead! The flavours actually develop even more overnight. Just reheat gently before serving.

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