Payasam Recipe
This traditional South Indian dessert is made by simmering rice in milk and sweetening it with jaggery or sugar, enriched with the flavors of saffron and cardamom.
Equipment
- Medium saucepan (at least 2–3 quart capacity)
Ingredients
- 1 heaping ½ cup 100 g dry white rice
- 1 quart whole milk
- 1 cup grated jaggery (or ⅓ cup sugar + 2 tbsp molasses)
- ¾ teaspoon ground cardamom
- 10 to 12 threads of saffron
- ¼ teaspoon kosher salt
Instructions
- Rinse the rice thoroughly, then place it in a bowl and soak in clean water for 30 minutes. Drain completely afterward.
- In a medium saucepan, pour in the milk and bring it to a boil over medium-high heat. Once boiling, lower the heat to medium-low and add the drained rice.
- Let the rice simmer in the milk for about 20 minutes, stirring occasionally to prevent sticking, until the grains are soft and easily mashed.
- Stir in the jaggery or the sugar-molasses mix, cardamom, saffron threads (no need to grind), and kosher salt. Mix well until everything is fully incorporated.
- Simmer the mixture for another 5 minutes, stirring continuously. Remove from heat and let the payasam cool for several minutes—it will thicken as it stands.
- Serve warm or chilled, depending on your preference.
Notes
- Jaggery gives a deeper, more traditional flavor; molasses is a good alternative if unavailable.
- Stirring is crucial to prevent burning, especially as the mixture thickens.
- For a vegan option, substitute whole milk with full-fat coconut milk or almond milk (adjust flavor accordingly).
- You can garnish with toasted cashews or raisins sautéed in ghee for extra richness.
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