Paal Payasam Recipe Jaggery – Easy Traditional South Indian Dessert

Paal Payasam Recipe Jaggery is a mouth-watering South Indian dessert variation of classic rice kheer made with milk, rice and jaggery. This creamy, lightly spiced pudding brings together sweet, aromatic flavours that are deeply rooted in Indian culinary traditions. While the traditional version is often sweetened with sugar, using jaggery not only adds a rich caramel tone but also evokes memories of festive celebrations and temple offerings. According to the general description of kheer — a pudding of rice and milk sweetened with sugar or jaggery — payasam variations like this one are widespread across the Indian subcontinent and beloved for their comforting texture and taste.

Recipe Card

Ingredients

• 1 litre full-fat milk (cow’s milk)
• 1/2 cup raw rice (washed and drained)
• 1/2–3/4 cup jaggery, grated or crushed (adjust to taste)
• 1 tbsp ghee (clarified butter)
• 1/2 tsp cardamom powder
• 10–12 cashew nuts
• 10–12 raisins (optional)

Step-By-Step Instructions

Step 1: Prepare Rice

Wash the rice thoroughly under running water until the water runs clear. Drain it and set aside. Soaking rice for 15–20 minutes can reduce cooking time.

Step 2: Heat Milk (10 mins)

In a heavy-bottomed pot, pour the full-fat milk and bring it to a gentle boil over medium heat, stirring occasionally to prevent sticking and burning at the bottom. Understanding Paal Payasam Recipe Jaggery is essential.

Step 3: Cook Rice in Milk (30–40 mins)

Once the milk boils, reduce the heat to low and add the washed rice. Let it simmer, stirring periodically so that the rice gradually softens, breaks down, and releases starch into the milk, thickening it slowly. Cook until the rice is completely tender. This may take about 30–40 minutes depending on rice quality.

Step 4: Melt Jaggery (Important Tip)

Turn off the flame and allow the milk mixture to cool slightly before adding jaggery, as adding jaggery directly to very hot milk can cause the milk to curdle. Alternatively, you can make a simple jaggery syrup by dissolving jaggery in a little water over low heat, then slightly cooling it before mixing it into payasam.

Step 5: Add Jaggery & Cardamom (5 mins)

Stir in the jaggery thoroughly until dissolved, then sprinkle in the cardamom powder and mix evenly. Adjust sweetness at this stage according to taste. This relates to Paal Payasam Recipe Jaggery.

Step 6: Fry Nuts & Raisins (5 mins)

In a small pan, heat the ghee over low heat. Add cashews and fry until golden. Add raisins and cook until they puff up. Pour this nutty ghee mixture over the payasam for texture and aroma.

Step 7: Rest & Serve

Let the payasam cool for a few minutes. You can serve this warm, at room temperature, or chilled depending on preference.

Pro Tips From Personal Cooking Experience

When I first made this jaggery payasam during TTD Official Website prasadam preparation at home, I learned that cooling the milk slightly before adding jaggery makes the difference between a smooth payasam and a curdled mess. Use full-fat milk for richer creaminess and short grain rice like sona masuri for better consistency. I personally recommend stirring more frequently as the milk begins to thicken — this prevents scorching and keeps the texture silky. Cashews and raisins add a delightful contrast, but if you prefer a simpler dessert, you can skip them. Learn more about Paal Payasam Recipe Jaggery.

Chef’s Notes

Substitutions

• If jaggery is not available, you can make this with brown sugar or traditional sugar, but jaggery brings distinct flavour and a slightly healthier profile (more minerals) than refined sugar.
• Use coconut milk for a vegan version — it will change the taste and consistency slightly but still remain delicious.
• For a quicker version, use pre-soaked rice or coarsely ground rice.

Storage Tips

• Store leftover paal payasam in an airtight container in the refrigerator for up to 3 days.
• Reheat on medium heat with a splash of milk to loosen the consistency if it has thickened too much.

Nutritional Information (Approx. Per Serving)

Note: Nutrition varies with jaggery quantity and milk fat content. This estimate is based on typical payasam prepared with full-fat milk.

Frequently Asked Questions

Can I add jaggery directly to hot milk?

Adding jaggery directly to very hot milk can cause curdling. It’s best to let the milk cool slightly or make jaggery syrup first.

Why does payasam thicken when cooled?

The rice continues to absorb liquid and the starch sets as it cools, thickening the payasam naturally.

Can I use condensed milk?

Yes — use less jaggery if you use sweetened condensed milk because it already contains sugar. This will make the payasam extra creamy.

When I visited Kerala during Onam celebrations, every household had its own payasam style — but the jaggery sweetened paal payasam always stood out for its aromatic and deep caramel flavour. The mingling of warm milk, rice and jaggery evokes the essence of home in every spoonful.