Coconut Rice Payasam Recipe – Authentic Indian Dessert with Jaggery

Last Updated on 4 months by Neha Deshmukh

Coconut Rice Payasam Recipe – Authentic Indian Dessert with Jaggery

Hey everyone! If you’re looking for a dessert that’s comforting, subtly sweet, and bursting with South Indian flavors, you have to try this Coconut Rice Payasam. It’s a classic for a reason, and honestly, it’s one of those recipes that always reminds me of festivals back home. I first made this for my family during Onam, and it was a huge hit! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Coconut Rice Payasam (also known as Kheer in some parts of India) is more than just a dessert; it’s an experience. It’s creamy, fragrant, and has the perfect balance of sweetness from the jaggery and richness from the coconut. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. It’s a guaranteed crowd-pleaser, and perfect for celebrations or just a cozy night in.

Ingredients

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

• 1.5 tsp Raw Rice
• 0.5 cup Grated Coconut
• 0.5 cup Grated Jaggery
• 3 nos Cardamom Pods
• 2 tbsp Milk or Coconut Milk
• 2 tsp Ghee
• 0.5 tbsp Coconut Pieces
• Few Dry Grapes
• Few Cashews
• ?? cup Water (for grinding rice)
• 1.5 cups Water (for simmering)
• ?? cup Water (for jaggery syrup)

Ingredient Notes

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

• Raw Rice: Using a good quality raw rice is key. I prefer a short-grain variety like ponni rice – it gets beautifully creamy when cooked. About 150-180 grams of raw rice works well.
• Grated Coconut: Freshly grated coconut is always best. It adds a wonderful aroma and flavor. If you can’t find fresh, unsweetened desiccated coconut is a good substitute.
• Jaggery: The quality of your jaggery will impact the color and flavor of the payasam. Look for a dark amber-colored jaggery – it has a richer, more complex flavor.
• Regional Variations: Payasam recipes vary across South India! In Kerala, you’ll often find ada pradhaman (rice ada payasam). Tamil Nadu has paal payasam (milk-based payasam). Karnataka’s version often includes more nuts and spices. This recipe leans towards a more general South Indian style.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak the raw rice in water for about 30-45 minutes. This helps it grind into a smoother paste.
2. Drain the rice and grind it with the grated coconut and ?? cup of water until you have a smooth, slightly grainy paste. Don’t add too much water at once – you want a thick paste.
3. In a heavy-bottomed pot, combine the ground rice-coconut paste with 1.5 cups of water. Simmer over medium heat, stirring constantly to prevent it from sticking and burning. This takes about 10-12 minutes.
4. While the rice is simmering, let’s make the jaggery syrup. In a separate pan, melt the grated jaggery in ?? cup of water. Bring to a boil, then strain the syrup to remove any impurities. This ensures a smooth payasam.
5. Once the rice mixture has thickened, pour in the strained jaggery syrup. Stir well to combine. Let it boil for another 2-3 minutes, stirring continuously.
6. Now for the fun part! Heat the ghee in a small pan. Roast the coconut pieces, cashews, and dry grapes until golden brown. Be careful not to burn them!
7. Add the roasted nuts and raisins to the payasam, along with the cardamom pods (lightly crushed). Stir well.
8. Finally, if you like, stir in 2 tbsp of milk or coconut milk for extra richness. Serve warm or chilled.

Expert Tips

A few little things that can take your payasam to the next level:

• Preventing Burning: Seriously, stir constantly! Especially when the rice mixture is thickening. A heavy-bottomed pot helps too.
• Consistency is Key: If the payasam is too thick, add a little more milk or water. If it’s too thin, simmer for a few more minutes.
• Tempering Techniques: Don’t overcrowd the pan when roasting the nuts and raisins. Roast them in batches for even browning.

Variations

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

• Vegan Payasam: Swap the ghee for a plant-based alternative like coconut oil, and use almond or soy milk instead of dairy milk.
• Gluten-Free Payasam: This recipe is naturally gluten-free! Just double-check that your ghee is sourced from a gluten-free facility if you’re very sensitive.
• Spice Level: If you love cardamom, feel free to add an extra pod or two. A pinch of nutmeg also works beautifully.
• Festival Adaptations: During Onam, I like to add a few strands of saffron for a beautiful color and aroma. For Diwali, a sprinkle of chopped pistachios adds a festive touch.

Serving Suggestions

Payasam is delicious on its own, but it’s even better with…

• A side of papadum (Indian crispy wafers)
• A scoop of vanilla ice cream (don’t judge – it’s amazing!)
• A warm hug and good company!

Storage Instructions

Leftover payasam can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken upon cooling, so just 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 raw rice like ponni rice is ideal. It cooks up creamy and has a lovely texture.
• Can I use coconut milk instead of milk? Absolutely! Coconut milk will make the payasam even richer and more flavorful.
• How do I prevent the Payasam from sticking to the bottom of the pot? Constant stirring is the key! Use a heavy-bottomed pot and don’t walk away from the stove.
• Can I make this Payasam ahead of time? Yes, you can! It actually tastes even better the next day after the flavors have melded.
• What is the best way to store leftover Payasam? Store it in an airtight container in the refrigerator for up to 3 days.

Enjoy making this classic Indian dessert! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!