Kerala Unakalari Rice Payasam Recipe – Jaggery & Coconut Delight

Last Updated on 4 months by Neha Deshmukh

Kerala Unakalari Rice Payasam Recipe – Jaggery & Coconut Delight

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Kerala Unakalari Rice Payasam. This isn’t just a dessert; it’s a warm hug in a bowl, a taste of my childhood, and a staple in every Onam and Vishu celebration at my home. It’s a little different from your typical kheer, and trust me, that’s a good thing! Let’s dive in, shall we?

Why You’ll Love This Recipe

This Unakalari Payasam is special. It’s creamy, subtly sweet (thanks to the jaggery), and has this amazing aroma from the cardamom and a hint of something…unexpected. That’s the edible camphor, and it truly elevates the flavour! It’s surprisingly easy to make, even if you’ve never attempted a payasam before. Plus, it’s a wonderful way to experience the unique flavours of Kerala cuisine.

Ingredients

Here’s what you’ll need to create this delightful payasam:

• 1 cup Kerala raw rice / Unakalari (approx. 170g)
• 1 cup powdered dark jaggery (approx. 150g)
• 2 cups Water (480ml)
• ?? Ghee (approx. 2-3 tbsp – adjust to your liking)
• ?? Grated coconut (approx. 1 cup – about 100g)
• 2 Cardamom (crushed)
• ?? Dry ginger powder (approx. 1/2 tsp)
• A dash Edible camphor / Pachai karpooram
• 1 pinch Salt

Ingredient Notes

Let’s talk about these ingredients – a few are a little special!

Kerala Raw Rice (Unakalari) – A Unique Grain

This is the star! Unakalari is a short-grain rice variety from Kerala, known for its milky white colour and ability to create a wonderfully creamy payasam. It’s different from regular rice, so try to find it for the authentic experience. You can often find it in South Indian grocery stores or online.

Jaggery – The Traditional Sweetener

I love using jaggery in this recipe. It adds a beautiful caramel-like flavour that sugar just can’t replicate. Dark jaggery is preferred, but you can use lighter varieties if that’s what you have.

Ghee – The Essence of Flavor

Ghee is non-negotiable in Indian desserts! It adds richness and a beautiful aroma. Don’t skimp on it – it really makes a difference.

Grated Coconut – Fresh vs. Dried

Freshly grated coconut is best, hands down. But if you can’t get your hands on it, unsweetened desiccated coconut works well too. Just add a little extra water when simmering to compensate for the lack of moisture.

Edible Camphor (Pachai Karpooram) – A Distinctive Touch

Okay, this one might sound strange! But trust me. A tiny dash of edible camphor adds a unique, cooling flavour that’s characteristic of Kerala payasams. It’s optional, but highly recommended for an authentic taste. You can find it in Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the Unakalari rice a good rinse under cold water. This helps remove excess starch. Then, add it to your pressure cooker with 2 cups of water and a pinch of salt. Cook on low heat for one whistle. Once the pressure releases naturally, fluff the rice with a fork.
2. While the rice is cooking, let’s tackle the jaggery. In a separate saucepan, melt the powdered jaggery with ½ cup of water. Heat gently until the jaggery is completely dissolved. Strain the jaggery syrup to remove any impurities.
3. Now, pour the strained jaggery syrup into the cooked rice and mix well. Add the grated coconut and simmer on low heat, stirring constantly, until the payasam starts to thicken. This usually takes about 5-7 minutes.
4. Here comes the good part! Start adding the ghee, a little at a time, while continuously stirring. The payasam will gradually become creamier and more luscious. Keep adding ghee until you reach your desired consistency.
5. Finally, crush the cardamom pods and add them to the payasam along with the dry ginger powder and a tiny dash of edible camphor. Stir well to combine.
6. Garnish generously with roasted cashews, extra grated coconut, and a sprinkle of cardamom powder.

Expert Tips

• Don’t overcook the rice! You want it to be soft but still hold its shape.
• Stir, stir, stir! Constant stirring prevents the payasam from sticking to the bottom of the pan.
• Adjust the ghee according to your preference. Some people like it richer than others.
• If the payasam becomes too thick, add a splash of coconut milk or regular milk to adjust the consistency.

Variations

• My family loves adding a few strands of saffron to the payasam for a beautiful colour and aroma.
• For a nuttier flavour, try adding some chopped almonds along with the cashews.
• My friend makes a version with a hint of nutmeg – it’s surprisingly delicious!

Vegan Adaptation

Want to make this payasam vegan? No problem! Simply substitute the ghee with coconut oil or a vegan butter alternative.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free. Just double-check that your jaggery and any garnishes are also gluten-free.

Spice Level Adjustment

This payasam is very mildly spiced. If you like a bit more warmth, feel free to add a pinch more dry ginger powder.

Festival Adaptations (Onam, Vishu)

This payasam is traditionally made during Onam and Vishu in Kerala. It’s often served as part of the sadya (festive meal). It’s considered auspicious and brings good luck!

Serving Suggestions

Serve the Unakalari Payasam warm. It’s delicious on its own, but it also pairs beautifully with other traditional Kerala dishes.

Storage Instructions

Leftover payasam can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Unakalari rice and where can I find it?

Unakalari is a unique short-grain rice from Kerala, India. It’s known for its creamy texture when cooked. You can find it in South Indian grocery stores or online retailers specializing in Indian ingredients.

Can I use a different type of jaggery?

Yes, you can! While dark jaggery is preferred for its rich flavour, you can use lighter varieties if that’s what you have. The flavour will be slightly different, but still delicious.

Is edible camphor essential for authentic Kerala Payasam?

Not essential, but it definitely adds a distinctive flavour that’s characteristic of Kerala payasams. If you can’t find it, you can omit it, but I highly recommend trying it if you can!

How can I adjust the sweetness level of the Payasam?

Adjust the amount of jaggery to your liking. Start with 1 cup and add more if you prefer a sweeter payasam.

Can this Payasam be made ahead of time?

Yes, you can make it a day ahead. The flavours actually meld together even more beautifully overnight. Just reheat gently before serving.

What is the best way to roast the cashews for garnish?

Roast the cashews in a dry pan over medium heat for 3-5 minutes, stirring frequently, until they turn golden brown and fragrant. Be careful not to burn them!

Enjoy making this special 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!