Kerala Unakkalari Rice Payasam Recipe – Authentic Milk Dessert

Last Updated on 2 months by Neha Deshmukh

Kerala Unakkalari Rice Payasam Recipe – Authentic Milk Dessert

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Kerala Unakkalari Rice Payasam. This creamy, dreamy milk dessert is a staple in every Kerala household, especially during Onam and other festive occasions. I remember my grandmother making this every year, 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 Unakkalari Payasam isn’t just delicious; it’s special. The unique texture of the broken rice, combined with the richness of full-cream milk and a hint of cardamom, creates a flavour profile that’s both delicate and satisfying. It’s a little bit of heaven, honestly! Plus, it’s surprisingly easy to make, even if you’re new to Indian desserts.

Ingredients

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

• 0.5 cup broken Kerala raw rice (Unakkalari rice) – about 100g
• 4 cups full cream milk – 960ml
• 0.5 cup water – 120ml
• 0.75 cup sugar – 150g
• 0.25 teaspoon cardamom powder – about 1.25g

Ingredient Notes

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

Unakkalari Rice (Broken Kerala Raw Rice) – Origin and Significance

Unakkalari rice is a specific type of broken rice traditionally grown in Kerala. It’s what gives this payasam its unique, slightly grainy texture. You can usually find it in South Indian grocery stores, or online. It’s really the star of the show!

Full Cream Milk – Quality and Fat Content

I highly recommend using full cream milk for the richest, creamiest payasam. The fat content is key to achieving that perfect texture. You can experiment with other types of milk, but the result won’t be quite the same.

Regional Variations in Sweeteners

Traditionally, sugar is used, but some families prefer jaggery (gur) for a more rustic, caramel-like flavour. If you’re using jaggery, you might need to adjust the quantity to taste.

Cardamom – Fresh vs. Ground & Quality

Freshly ground cardamom is always best! The aroma is incredible. If you’re using store-bought powder, make sure it’s from a good quality source – it loses its flavour quickly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the ½ cup of unakkalari rice a really good rinse under cold water. Keep rinsing until the water runs clear. This removes excess starch and helps prevent the payasam from becoming too gluey.
2. Now, add the rinsed rice to your pressure cooker. Pour in 2 cups of milk, ½ cup of water, and ¾ cup of sugar. Give everything a good stir to combine.
3. Seal the pressure cooker and cook on medium flame for one whistle. Once the whistle blows, turn off the heat and let the pressure release naturally. Don’t rush this part!
4. Once the pressure has released, carefully open the cooker. Add ¼ teaspoon of cardamom powder and the remaining 2 cups of milk.
5. Now, it’s time for some patience! Simmer the payasam on low heat for about 15 minutes, stirring occasionally. You’ll notice it gradually thickening and taking on a beautiful pinkish hue.
6. Finally, check the consistency. If it’s too thick, add a splash of hot milk to loosen it up. If it’s too thin, simmer for a few more minutes. Serve warm and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make this payasam perfect every time:

Achieving the Perfect Consistency

The ideal consistency is creamy and slightly flowing – not too thick, not too thin. It should coat the back of a spoon nicely.

Preventing Sticking and Burning

Stirring frequently, especially during the simmering stage, is crucial to prevent the payasam from sticking to the bottom of the cooker and burning.

Understanding the Rice-to-Milk Ratio

The ratio of rice to milk is important. Too much rice, and it will be too thick; too little, and it will be watery. This recipe is perfectly balanced, but feel free to adjust slightly to your preference.

Variations

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

Vegan Unakkalari Payasam (Coconut Milk Adaptation)

My friend, who’s vegan, loves this version! Simply substitute the full cream milk with 4 cups of thick coconut milk. It adds a lovely tropical flavour.

Gluten-Free Confirmation

This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Adjusting Spice Levels

If you prefer a stronger cardamom flavour, feel free to add a little more. You can also experiment with a pinch of nutmeg or saffron for a different twist.

Onam/Vishnu Festival Adaptations

During Onam, it’s traditional to serve payasam as part of a larger feast (Sadhya). Some families add a few strands of saffron for a more festive touch.

Serving Suggestions

Unakkalari Payasam is best served warm. A sprinkle of chopped nuts (cashews, almonds, or pistachios) adds a nice crunch. It’s delicious on its own, or as a sweet ending to a meal.

Storage Instructions

Leftover payasam can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed to restore the creamy consistency.

FAQs

Got questions? I’ve got answers!

What is Unakkalari Rice and where can I find it?

Unakkalari rice is a broken variety of Kerala raw rice. You can find it in South Indian grocery stores or online retailers specializing in Indian ingredients.

Can I use other types of rice if I can’t find Unakkalari?

While Unakkalari rice is ideal, you can try using other short-grain rice varieties like Sona Masoori. The texture won’t be exactly the same, but it will still be delicious.

How do I know when the payasam has reached the right consistency?

The payasam should be creamy and slightly flowing, coating the back of a spoon. It will thicken further as it cools.

What if my payasam is too thick/thin?

If it’s too thick, add a splash of hot milk. If it’s too thin, simmer for a few more minutes, stirring constantly.

Can this payasam be made ahead of time?

Yes, you can make it a day ahead. Store it in the refrigerator and reheat gently before serving.