Unakkalari Rice Payasam Recipe – Authentic Kerala Jaggery Dessert

Last Updated on 6 months ago by Neha Deshmukh

Unakkalari Rice Payasam Recipe – Authentic Kerala Jaggery Dessert

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Unakkalari 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 festival. It’s simpler than you might think, and the result is pure magic. Let’s get cooking!

Why You’ll Love This Recipe

This Unakkalari Rice Payasam is special. It’s creamy, subtly sweet, and packed with the beautiful flavors of jaggery, coconut, and cardamom. It’s a comforting dessert that’s perfect for celebrations or just a cozy night in. 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 Kerala classic:

• ½ cup unakkalari rice (broken variety) – about 100g
• 1 cup jaggery – about 200g
• 3 cups water – 720ml
• 4 tablespoons ghee – 60ml
• ¼ cup grated coconut – about 30g
• ¼ teaspoon cardamom powder – about 0.75g
• A tiny pinch of dry ginger powder – less than 0.1g
• 7 cashews (broken)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Unakkalari Rice: Understanding This Kerala Broken Rice Variety

Unakkalari rice is a short-grain, broken rice variety traditionally used in Kerala cuisine. It gives the payasam its unique creamy texture. You can usually find it in South Indian grocery stores, or online. If you absolutely can’t find it, see the FAQs at the end for substitution ideas.

Jaggery: The Heart of Kerala Sweetness – Types & Flavor Profiles

Jaggery is unrefined cane sugar, and it’s key to the flavor of this payasam. It has a lovely caramel-like taste that’s so much more complex than regular sugar. You can find it in block or powdered form. I prefer the block form, as I feel the flavour is more pronounced.

Ghee: The Importance of Clarified Butter in Payasam

Ghee, or clarified butter, isn’t just a fat here – it adds a beautiful nutty aroma and richness. Don’t skimp on the ghee! It really elevates the payasam. You can make your own (it’s easier than you think!) or buy it pre-made.

Regional Variations in Kerala Payasam

Payasam recipes vary from family to family and region to region in Kerala. Some add milk for extra creaminess, while others include raisins or different nuts. This version is a classic, simple take that I grew up with.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Jaggery Prep: Start by soaking the jaggery in warm water. This helps it dissolve easily. Once softened, crush the jaggery and heat it in a pan until it’s slightly thickened. Let it cool, then strain it to remove any impurities. Set the jaggery syrup aside.
2. Rice Time: Rinse the unakkalari rice under cold water until the water runs clear. Add the rice to a pressure cooker with 2 cups (480ml) of water. Pressure cook on low-medium heat for about 5 whistles, or until the rice is soft but not mushy.
3. Combine & Cook: Once the rice is cooked, add the jaggery syrup. Mix well and cook on low flame until everything is beautifully combined.
4. Coconut & Ghee Magic: Stir in the grated coconut and cook for about 2 minutes. Now, the fun part – gradually add the ghee while mixing continuously.
5. Final Touches: Continue cooking until the payasam thickens to a lovely, saucy consistency. Add the broken cashews, cardamom powder, and a tiny pinch of dry ginger powder. Give it one last good mix and serve warm!

Expert Tips

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

Achieving the Perfect Payasam Consistency

The key is to cook it on low heat and stir frequently. You want it to be thick enough to coat the back of a spoon, but still pourable.

Preventing Sticking & Burning

Payasam can stick to the bottom of the pan easily. Use a heavy-bottomed pan and stir constantly, especially towards the end of cooking.

Choosing the Right Jaggery

The quality of your jaggery will impact the flavour. Look for a dark amber colour, which indicates a richer flavour.

Variations

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

Vegan Unakkalari Rice Payasam

Substitute the ghee with coconut oil for a delicious vegan version. It won’t have the exact same flavour, but it’s still incredibly tasty!

Gluten-Free Adaptations

This recipe is naturally gluten-free! Just double-check that your ghee is certified gluten-free if you have a severe allergy.

Adjusting the Spice Level

If you like a stronger spice flavour, feel free to add a little more cardamom or dry ginger powder.

Onam & Vishu Festival Adaptations

During Onam and Vishu, my family loves to add a few strands of saffron to the payasam for a touch of luxury and colour.

Serving Suggestions

Unakkalari Rice Payasam is best served warm. It’s delicious on its own, or alongside other Kerala dishes. A sprinkle of extra cardamom powder on top adds a lovely finishing touch.

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. It might thicken upon cooling, so add a splash of milk or water when reheating.

FAQs

Let’s answer some common questions!

What is Unakkalari rice and where can I find it?

Unakkalari rice is a broken variety of short-grain rice used in Kerala cuisine. You can find it at South Indian grocery stores or online retailers specializing in Indian ingredients.

Can I use a different type of rice if I can’t find Unakkalari?

While Unakkalari is ideal, you can substitute with short-grain rice like Arborio rice (used for risotto) in a pinch. The texture won’t be exactly the same, but it will still be delicious.

How do I know when the jaggery syrup has reached the right consistency?

The jaggery syrup should be slightly thickened, like a loose honey. It shouldn’t be too runny, or it will make the payasam too watery.

Can I make this payasam ahead of time?

Yes, you can! It actually tastes even better the next day after the flavours have melded. Store it in the refrigerator and reheat gently.

What’s the best way to roast cashews for payasam?

I prefer to lightly toast the cashews in a dry pan for a few minutes until they’re golden brown and fragrant. This enhances their flavour and adds a nice crunch.

Enjoy making this beautiful and delicious Unakkalari Rice 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!