Coconut Payasam

Coconut Payasam is a creamy Indian milk dessert with soft rice, cardamom, saffron, and nuts. This homemade version is prepared for four servings and uses familiar Indian ingredients. The method is simple. Cook patiently and watch the colour, aroma, and texture as the dish comes together. Ghee gives the recipe a warm aroma and a rich homemade taste wherever it suits the dish. Lower the heat, add strained jaggery, then thick coconut milk. Warm gently without boiling and serve in four bowls. Making this recipe at home is a pleasant experience, especially when the fresh aroma fills the kitchen. Please do try this recipe and share your feedback using the comment box below.

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Creamy

Coconut Payasam

Author: Ambarish Joglekar Cooking Method: Reducing, Simmering Cuisine: South Indian Courses: Dessert Recipe Keys: C Coconut Payasam F Four servings I Indian recipe

Difficulty: Beginner Total Time 1 hr

Calories: 370

Description

A creamy Indian milk dessert with soft rice, cardamom, saffron, and nuts.

Ingredients:

Servings

• 1 cup small rice ada or ¹⁄₂ cup raw rice
• 4 cups coconut milk and 2 cups water
• 1 tablespoon ghee
• 1 cup grated jaggery melted and strained
• ¹⁄₂ teaspoon cardamom powder
• a pinch of saffron
• ¹⁄₃ cup cashews and coconut pieces

Instructions

1. Rinse or prepare the rice and drain it well
2. Heat the ghee in a heavy saucepan and cook the rice for 2 minutes
3. Add the milk and bring it to a gentle boil, stirring so it does not catch at the bottom
4. Cook the rice in water until soft. Add thin coconut milk and simmer for 5 minutes
5. Add the sweetener and cook for 5 more minutes. Keep stirring after the sweetener is added
6. Add cardamom, saffron, and nuts. Switch off the heat
7. Lower the heat, add strained jaggery, then thick coconut milk. Warm gently without boiling and serve in four bowls.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 370kcal

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Keywords: Coconut Payasam recipe, easy Indian recipe, homemade Coconut Payasam