Payasam Jaggery Recipe Hotel Style Instant Cooking Steps

Payasam Jaggery Recipe Hotel style payasam is one of the most beloved Indian desserts that marries rich creamy texture with the deep caramel flavour of jaggery. Traditionally served as prasadam in temples and special feasts, this sweet pudding combines milk, rice and jaggery with aromatic spices and nuts to deliver happiness in every spoonful — exactly like the authentic taste you get at quality South Indian hotel restaurants. According to culinary history, payasam or kheer has been enjoyed across the Indian subcontinent for centuries as a celebratory dessert made by boiling milk, jaggery, and rice or other grains. For more details, check the hotel booking.

Recipe Card

Ingredients With Exact Quantities

• 1 cup raw rice (rinse and soak 20 minutes)
• 5 cups full-fat milk (for rich creamy texture)
• 1½ cups grated jaggery (natural unrefined)
• 4 cups water
• 3–4 green cardamoms (crushed)
• 2 tbsp ghee (clarified butter)
• 10–12 cashew nuts
• 10–12 raisins
• Optional: pinch of saffron for colour and aroma

Step-By-Step Instructions

1. Soak And Prepare Rice

Measure 1 cup of raw rice and rinse it thoroughly under running water. Soak the rice in clean water for 20 minutes to ensure even cooking later. This small step makes the texture hotel style — soft yet distinct.

2. Heat Milk And Water

In a heavy bottomed pot, add 5 cups of milk and 4 cups of water. Place it on medium flame and bring to a gentle boil. Stir occasionally so the milk does not stick to the bottom. This will take about 10–12 minutes. Understanding Payasam Jaggery Recipe Hotel is essential.

3. Cook Soaked Rice

Drain the soaked rice and add it to the simmering milk mixture. Keep the flame low and cook until the rice turns soft and starts breaking down slightly — about 20–25 minutes. Stir regularly so the rice cooks evenly and the mixture becomes creamy.

4. Prepare Jaggery Syrup

While the rice cooks, take a separate saucepan and add grated jaggery with ½ cup of water. Warm it over low heat until the jaggery dissolves completely — about 8–10 minutes. Strain the syrup to remove impurities and set aside. Straining jaggery syrup is a classic chef trick to get silky smooth payasam — something most hotel kitchens prioritize.

5. Combine And Flavour

Once the rice has softened, pour in the warm jaggery syrup. Mix gently and cook on low flame for another 10 minutes so all flavours blend beautifully. Add crushed cardamoms and a pinch of saffron (if using) and stir. You will now notice the aroma — a signature hotel style payasam fragrance. This relates to Payasam Jaggery Recipe Hotel.

6. Finish With Nuts

In a small pan, heat 2 tbsp of ghee. Roast cashew nuts until golden brown, then add raisins and fry until they puff up. Pour these into the payasam and mix gently. Close the lid and allow flavours to rest 5 minutes before serving.

Pro Tips From Personal Cooking Experience

• Roast rice before soaking to improve aroma and avoid mushiness — the way hotels get that firm yet creamy texture.
• Use fresh jaggery instead of sugar — I personally recommend organic jaggery for deeper flavour and superior sweetness.
• Do not boil jaggery too long — thick syrup tastes bitter and will overpower the milk’s creaminess.
• Stir often while cooking rice in milk to avoid curdling and sticking.
• Add warm jaggery syrup to warm milk mixture — a cold syrup will harden and compromise texture.

Chef’s Notes: Substitutions And Storage Tips

If you wish to change this recipe, here are creative yet practical variations:

• Vermicelli Swap: Replace rice with roasted semiya/vermicelli (½ cup) for a quicker payasam — cooking time reduces to ~25 minutes.
• Coconut Milk Option: Use coconut milk instead of dairy for a vegan version — this option gives a tropical flavour reminiscent of Kerala’s coastal hotel payasams.
• Nuts And Seeds: Add almonds or pistachios for extra richness and crunch.

Storage: Keep leftover payasam in an airtight container in the refrigerator for up to 3 days. Reheat gently on low flame with a little milk to restore creaminess. Learn more about Payasam Jaggery Recipe Hotel.

Nutrition Information Per Serving (Approximate)

Nutrition is modeled from similar traditional moong dal and rice payasam recipes — jaggery adds natural sweetness while milk contributes energy and calcium.

Why This Recipe Tastes Like A Hotel Version

When I visited South Indian hotel buffets, I noticed chefs focus on two things — texture and aroma. Using slow simmering for milk, balanced jaggery syrup, and perfectly roasted nuts makes this recipe restaurant quality. What surprised me was how small techniques — like gentle stirring and controlled heat — dramatically improve taste. This payasam tastes rich, silky and has a warm golden hue that reminds me of traditional temple or hotel desserts across India.

Frequently Asked Questions

Can I make this payasam sugar-free?

Yes. Use more jaggery or natural sweeteners like stevia. But adjust amounts carefully — jaggery provides both colour and sweetness.

Why did my milk curdle?

Cold jaggery or high heat causes milk proteins to curdle. Always add warm syrup and cook on low flame.

How to get thicker payasam?

Cook longer on low flame and reduce the liquid. Traditional hotel payasam is slightly thick but pourable.

Can I offer this payasam at temple?

Yes. This is a traditional recipe that aligns with offerings in many Hindu ceremonies — it’s a sweet that often accompanies festive meals. For religious info, see Kheer on Wikipedia.