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4 Mins delivery
Coconut Payasam
Serves 2
50 mins
404 KcalThis South Indian gem is the kind of comfort food that feels like a warm hug from the tropics. Think silky rice (or millets) cozied up in rich coconut milk, sweetened naturally with jaggery, and kissed with a hint of cardamom spice—it's a vibe. The cherry on top? Golden-fried cashews and plump raisins bringing all the crunch and chewy magic. It's ridiculously simple to whip up. Just a little simmering action and boom—you've got a dessert that's perfect for festivals, family dinners, or, let's be real, those late-night sweet cravings. Plus, it's dairy-free and naturally sweetened, making it a treat you can actually feel good about. Whether you're serving it hot or chilled, Coconut Payasam is pure indulgence in a bowl. Ready to dive into this lush, tropical dessert? Time to snag your ingredients and give this coconut payasam recipe a go—it's sweet, it's nostalgic, it's everything.
Ingredients required for Coconut Payasam
- 1/2 cup coconut
- 1.5 tsp raw rice
- 1/2 cup jaggery
- 3 cardamom
- 2 tbsp coconut milk
- 2 tsp ghee
- Cashews
Cooking steps for Coconut Payasam
- 1Here's the secret to whipping up the creamiest coconut payasam ever—a dessert so lush it's practically tropical bliss in a bowl! Start by washing and soaking raw rice for 30-45 minutes to soften it up.
- 2While the rice chills, grate fresh coconut (yes, the fresher, the better!).
- 3Blend the soaked rice and grated coconut with 1/2 cup of water into a silky smooth paste—think smoothie consistency but for dessert. Next, take that gorgeous paste and mix it with 1.5 cups of water in a bowl.
- 4Set it on a low flame and let it cook for 10-12 minutes, stirring occasionally because no one likes a burnt bottom.
- 5As it simmers, the mixture will thicken into a porridge-like texture—don't skip this part; it's where the magic starts.
- 6Meanwhile, grate some jaggery (nature's caramel) and melt it in ¼ cup of water until you've got a liquid gold syrup.
- 7Strain it to remove any sneaky impurities, and keep it ready. Once your coconut paste is cooked to perfection, pour in the jaggery syrup and mix like you're starring in a cooking show.
- 8Let it boil gently for 2-3 minutes so all those flavors meld into a sweet, fragrant harmony. Now, it's time to elevate this coconut payasam recipe with some texture.
- 9Roast small coconut pieces and cashews in a dollop of ghee until golden and toasty, then toss them in for a delightful crunch.
- 10Sprinkle in a pinch of cardamom powder for that warm, spicy aroma that makes payasam iconic.
- 11Finally, remove it from the heat, stir in boiled and cooled milk, and give it one last mix.
- 12Serve your coconut payasam warm for cozy vibes or chilled for a refreshing treat—either way, this recipe of coconut payasam is guaranteed to be a total crowd-pleaser.
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FAQs
What is coconut payasam and what sets it apart from other payasam varieties?
Coconut payasam is a South Indian dessert made with coconut and rice cooked in coconut milk, sweetened with jaggery, and flavored with cardamom. Unlike other payasam varieties that often use dairy milk, coconut payasam has a rich, tropical flavor from coconut milk, making it dairy-free and uniquely fragrant.
What are the sweetener alternatives used to prepare coconut payasam?
Yes, while jaggery is traditionally used for its earthy sweetness and rich flavor, you can substitute it with sugar, brown sugar, or even coconut sugar if preferred. However, jaggery maintains the authentic taste of the recipe.
Can I prepare coconut payasam ahead of time?
Absolutely! Coconut payasam can be made ahead of time and stored in the refrigerator for up to 2-3 days. If you're serving it chilled, it's good to leave the fridge. For a warm version, gently reheat it on low heat, adding a little water or milk to adjust the consistency before serving.
