Payasam Recipe Coconut Hotel Style Instant Easy Cooking

Payasam Recipe Coconut Hotel Style Instant Easy Cooking is a rich, aromatic dessert that brings the authentic flavors of South Indian hotels to your kitchen. This Payasam Recipe Coconut Hotel blends creamy coconut, fragrant cardamom, jaggery sweetness, and rice for a luxurious finish that feels gourmet yet instant. In temples and festive spreads across Kerala and Tamil Nadu, payasam holds cultural significance as a dessert of celebration, often served during Sadya feasts and special occasions alongside traditional sweets like Ada Pradhaman and Chakka Prathaman. For more details, check the hotel booking.

Recipe Card

Introduction To Coconut Payasam

Traditional coconut payasam, also known as Thengai Payasam, is a timeless South Indian dessert that uses grated coconut and rice cooked together with jaggery and milk or coconut milk. The rich, fragrant aroma of cardamom and roasted nuts elevates the dish into a hotel-style dessert experience right at home.

I personally recommend this version when you want an authentic taste—just like the payasam served in coastal Kerala eateries and South Indian hotel chains. Understanding Payasam Recipe Coconut Hotel is essential.

Ingredients (Exact Quantities)

• 1/2 cup raw rice (soaked for 30 minutes)
• 1 cup fresh grated coconut
• 1 cup jaggery, grated (adjust to taste)
• 3 cups water
• 1 cup full-fat milk or 1 cup coconut milk (for dairy-free)
• 1/4 cup thick coconut milk
• 1/2 teaspoon cardamom powder
• 2 tablespoons ghee
• 10 cashew nuts
• 10 raisins
• Pinch of salt

Step-By-Step Instructions

1. Prepare Ingredients

Wash the raw rice and soak in water for 30 minutes. Meanwhile, grate the fresh coconut and measure jaggery. A hotel tip is to use freshly grated coconut for maximum aroma—frozen coconut yields less flavor.

2. Grind Coconut And Rice (5 Minutes)

After soaking, drain the rice. In a blender, combine the soaked rice and grated coconut with 1/4 cup of water and grind to a smooth paste. This forms the base of the payasam. If needed, add a tablespoon of water for consistency.

3. Cook Coconut Base (12 Minutes)

Heat a heavy-bottomed pan over medium flame. Add the coconut-rice paste and 1.5 cups of water. Stir constantly to avoid sticking. Let the mixture simmer and thicken for about 10–12 minutes until it resembles a porridge. Stir every 2 minutes. A hotel secret is to keep a slow, steady flame for perfectly creamy texture. This relates to Payasam Recipe Coconut Hotel.

4. Prepare Jaggery Syrup (5 Minutes)

Meanwhile, place the grated jaggery with 1/4 cup water in a small saucepan. Heat until the jaggery melts into a clear syrup. Strain to remove impurities and set aside.

5. Combine Jaggery With Coconut Base (3 Minutes)

Once the base has thickened, pour the warm jaggery syrup into the pan. Stir gently. Cook on low heat for 3 minutes so the sweetness infuses the mixture.

6. Add Milk And Nut Roasting (10 Minutes)

Add the milk (or coconut milk) and bring the mixture to a gentle boil. Reduce to simmer for 6–8 minutes. In a separate small pan, heat ghee. Fry the cashews and raisins until golden. Add them to the payasam along with the cardamom powder. Stir thoroughly. Learn more about Payasam Recipe Coconut Hotel.

7. Finish With Coconut Milk (2 Minutes)

Turn off the heat. Pour in the thick coconut milk and mix well. Let it rest for 2 minutes. Do not boil after adding thick coconut milk—it preserves the creamy texture.

8. Serve

Serve warm or chilled based on your preference. Traditional hotel style often serves it slightly warm to improve the aroma.

Pro Tips From My Kitchen

• If using coconut milk, always use freshly squeezed thick first extract for richer taste.
• Do not skip soaking rice—soaked rice grinds smoother and cooks evenly.
• Roast nuts in ghee until just golden for the best crunch.
• To make vegan, replace milk entirely with coconut milk.
• Adjust jaggery sweetness after tasting mid-way; traditional hotels balance sweetness subtly.

Chef’s Notes

Substitutions

• Milk Options: Full-fat milk for richness, or use plant milk for dairy-free.
• Sweeteners: You can use palm jaggery for deeper caramel notes.
• Nuts: Add sliced almonds or pistachios in place of cashews.

Storage Tips

Refrigerate leftover payasam in an airtight container for up to 3 days. Reheat gently before serving. Do not freeze coconut payasam—texture changes upon thawing.

Nutrition Information (Per Serving)

Nutrition estimate based on generic payasam nutritional data and coconut variations as reported on SnapCalorie.

Historical And Cultural Notes

Payasam (also spelled kheer in northern India) is a traditional Indian pudding widely served as a dessert during festivals, temple offerings, weddings, and special meals like Onam Sadya. On Kerala feast tables, various payasams such as Ada Pradhaman and Chakka Prathaman accompany the main course.

For more cultural context on Indian desserts and temple traditions, visit Sadya Festival and Payasam Traditions.

Frequently Asked Questions

Can I Use Ready-Made Coconut Milk?

Yes. Use fresh canned or carton coconut milk if fresh coconut isn’t available. Always shake well before adding.

Why Does Payasam Thicken Too Quickly?

Thickening occurs as rice and coconut absorb liquid. If it gets too thick, add warm water or milk to adjust consistency.

Is Coconut Payasam Vegan?

Absolutely. Replace dairy milk with coconut milk for a fully vegan dessert.

Serving Suggestions

• Serve in small ceramic bowls for an authentic hotel feel.
• Pair with crispy snacks like banana chips or savory appam.
• Garnish with edible rose petals for festive occasions.