Plantain Rice Payasam Recipe – Authentic Kerala Sweet Recipe

Last Updated on 4 months by Neha Deshmukh

Plantain Rice Payasam Recipe – Authentic Kerala Sweet Recipe

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Plantain 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 Kerala household, especially during festivals. 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 Plantain Rice Payasam is more than just sweet and delicious. It’s comforting, subtly spiced, and has a beautiful texture. The plantain adds a unique sweetness and creaminess you won’t find in other payasams. Plus, it’s a relatively quick dessert to whip up, perfect for when you want something special without spending hours in the kitchen. It’s a guaranteed crowd-pleaser!

Ingredients

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

• 0.5 cup rice
• 0.25 whole coconut
• 500 ml water
• 200 gm jaggery
• 2 cinnamon sticks
• 0.5 tsp cardamom powder
• 1 tsp salt
• 1 large ripe plantain

Ingredient Notes

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

• Kerala Jaggery: If you can get your hands on Kerala jaggery (vellam), do it. It has a unique, smoky flavour that really elevates the payasam. If not, any good quality jaggery will work, but try to find one that’s dark and unrefined.
• Rice Varieties: Traditionally, pachari rice or kavuni rice are used for payasam in Kerala. These varieties give a lovely creamy texture. However, any short-grain rice like Sona Masoori will work well too.
• Coconut: Freshly grated coconut is best! It adds a wonderful aroma and flavour. Avoid using desiccated coconut if possible, but if you must, use a good quality one and soak it in a little warm water before using.
• Plantain: The plantain (ethakka) is a star in Kerala cuisine. It needs to be perfectly ripe – almost bordering on overripe – for the best sweetness and texture. Look for plantains that are mostly black with a few yellow patches.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the soaked rice and grated coconut into a coarse mixture using a blender. Don’t add too much water – you want a slightly grainy texture.
2. In a pot, combine the water, jaggery, cinnamon sticks, and cardamom powder. Bring this to a boil, stirring until the jaggery is completely dissolved. This is important, or you’ll end up with grainy payasam!
3. Now, add the rice-coconut mixture, salt, and chopped plantain to the pot. Give it a good stir to combine everything.
4. Cook on medium heat for about 5 minutes, stirring occasionally. You’ll notice the payasam starting to thicken. Keep stirring to prevent it from sticking to the bottom.
5. Taste and adjust the sweetness and salt levels as per your preference. If it’s too thick, add a little warm water to adjust the consistency.
6. Finally, serve warm, garnished with a cinnamon stick. If you’re storing it, it will thicken as it cools, so just reheat it with a splash of water before serving.

Expert Tips

• Don’t overcook the plantain: You want it to soften and blend into the payasam, but not disintegrate completely.
• Stir, stir, stir! Seriously, constant stirring is key to preventing sticking and ensuring a smooth texture.
• Jaggery consistency: If your jaggery is very hard, you can gently warm it up slightly to make it easier to dissolve.

Variations

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

• Vegan Adaptation: Use plant-based milk (coconut milk works beautifully!) and substitute the jaggery with maple syrup or coconut sugar.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: If you love cardamom, feel free to add a little more. A pinch of nutmeg also works wonders.
• Festival Adaptations: During Onam or Vishnu festivals, some families add a few strands of saffron for a richer flavour and colour. My aunt always adds a tiny bit of ghee for extra richness!

Serving Suggestions

Plantain Rice Payasam is best served warm. It’s delicious on its own, but you can also pair it with a side of papadum or a simple banana slice. It’s the perfect ending to a traditional Kerala meal.

Storage Instructions

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

FAQs

Let’s answer some common questions:

• What type of rice is best for Payasam? Traditionally, pachari or kavuni rice are used, but Sona Masoori works well too.
• Can I use coconut milk instead of grated coconut? Yes, you can! Use about 200ml of thick coconut milk. The flavour will be slightly different, but still delicious.
• How do I adjust the sweetness of the Payasam? Add more jaggery (or your chosen sweetener) a little at a time, tasting as you go.
• What is the role of plantain in this recipe? The plantain adds a unique sweetness, creaminess, and a lovely texture to the payasam.
• Can this Payasam be made ahead of time? Yes, you can make it a day ahead. Just reheat it gently with a little water or milk before serving.

Enjoy making this delicious and authentic Kerala treat! 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!