Paal Payasam Recipe With Jaggery Easy Home Cooking Steps

Paal Payasam Recipe With Jaggery Easy Home Cooking Steps is a traditional South Indian sweet that blends creamy milk, rice, and the earthy sweetness of jaggery into a comforting pudding dessert. Often served during festivals, poojas, and family celebrations, this version uses jaggery instead of refined sugar to give a richer flavour and deeper colour while emphasizing healthier, natural sweetness. According to Wikipedia, payasam is a type of rice pudding popular across the Indian subcontinent, typically made by boiling milk, sugar or jaggery, and rice, and sometimes flavoured with spices like cardamom and saffron.

Recipe Card

Ingredients With Exact Quantities

• 1 litre full-fat milk (use whole milk for creaminess)
• 1/3 cup jaggery, grated or broken into small pieces (about 70g)
• 3 tablespoons raw rice or basmati rice (washed and soaked 15 mins)
• 1 tablespoon ghee (clarified butter)
• 1/2 teaspoon cardamom powder
• Optional: 10 cashew nuts and 10 raisins for garnish
• Optional: A pinch of saffron strands (for aroma and colour)

Step-By-Step Instructions

Step 1: Prepare Ingredients

Wash the rice under running water until the water runs clear, then soak for 10–15 minutes. Grate or break the jaggery into small pieces so it melts easily later in the cooking process.

Step 2: Heat Milk

In a heavy-bottomed pan, pour 1 litre of full-fat milk and heat on medium flame, stirring occasionally to prevent milk from burning at the bottom. Bring the milk to a gentle boil (about 7–8 minutes). Understanding Paal Payasam Recipe Jaggery is essential.

Step 3: Add Rice

Once the milk starts boiling, reduce the heat to low and add the soaked rice. Stir well so rice does not stick at the bottom. Cook on low flame for about 20–25 minutes until the rice grains are soft and release their starch into the milk. This slow simmer helps develop the creamy texture typical of paal payasam.

Step 4: Add Jaggery

Once the rice is cooked and the milk is thickened, turn the heat to the lowest. Add the grated jaggery and gently stir until completely dissolved (about 4–5 minutes). Stir slowly to avoid boiling vigorously, which could curdle the milk.

Step 5: Final Flavours

Add 1/2 teaspoon cardamom powder for fragrance. If using saffron, add a few strands now so their flavour infuses into the payasam. Keep simmering for another 5 minutes until the payasam reaches a thick, creamy consistency that coats the back of a spoon. This relates to Paal Payasam Recipe Jaggery.

Step 6: Garnish and Serve

In a small pan, heat the ghee and fry cashews until golden. Add raisins and fry until they puff up. Pour this ghee-nut mixture over the paal payasam just before serving. You can serve it warm or chilled as per your preference.

Pro Tips From Personal Cooking Experience

• Choose the right milk: I personally recommend full-fat milk—it gives the richest texture and flavour. Lower-fat milk tends to make the payasam less creamy.
• Stir regularly: Frequent stirring prevents milk from sticking and forming a skin. A silicone spatula works best for gentle scraping.
• Control sweetness: Jaggery varies in sweetness and moisture content. Taste the dissolved jaggery before simmering further, and adjust if needed.
• Soak rice first: Soaking rice for 15 minutes cuts down cooking time and helps cook the grains evenly in milk.
• Use heavy bottom pan: A heavy pan distributes heat evenly, reducing chances of burning or curdling.

Chef’s Notes: Substitutions and Storage Tips

• Sugar substitute: You can use jaggery syrup instead of jaggery pieces. Melt jaggery in a little water and strain to remove impurities before adding to milk.
• Vegan option: Replace dairy milk with coconut milk. Add jaggery after rice is cooked and use coconut cream for extra richness.
• Spice variation: A pinch of nutmeg or sprinkle of rose water enhances aroma.
• Storage: Store leftover paal payasam in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat, adding a splash of milk if too thick.

Nutrition Information Per Serving (Approximate)

Typical rice payasam (similar to this milk and jaggery version) is a calorie-dense dessert. One serving (about 200–250g) can provide around:

These estimations reflect typical payasam nutrition data, which varies with ingredient proportions. Learn more about Paal Payasam Recipe Jaggery.

Why Jaggery Is A Great Sweetener For Payasam

Jaggery, an unrefined sweetener made from sugarcane or palm sap, retains trace minerals like iron and potassium compared to refined sugar. While jaggery provides a richer flavour and deeper colour, it still functions as an added sugar and should be consumed in moderation.

Serving Occasions And Cultural Context

I first learned this recipe at home during Navaratri celebrations, where paal payasam with jaggery was our favourite dessert after pooja. What surprised me was how jaggery changed the texture and aroma compared to sugar—giving a warm, caramel-like tone that felt comforting. In Kerala and Tamil Nadu, paal payasam is often offered as prasadam in temples and festive sadhya meals, including celebratory feasts during Onam and Vishu.

Frequently Asked Questions

Can I make this payasam without ghee?

Yes, you can omit ghee. The texture will be slightly less rich, but the payasam remains delicious. This relates to paal payasam recipe jaggery.

What rice is best for jaggery paal payasam?

Regular raw rice, basmati, or any long-grain rice works well. Short-grain rice makes a creamier result faster.

Can I add nuts like almonds or pistachios?

Absolutely! Chop extra nuts as garnish for crunch and added nutrition.

External Reference

For background on payasam and its cultural significance, refer to the Wikipedia article on Kheer. This relates to paal payasam recipe jaggery.