How to Cook Payasam: Beginner-Friendly Tips and Tricks

When it comes to Indian desserts, few things capture the festive spirit like payasam. This creamy dessert is not just a sweet treat, it is a tradition. Served on special occasions, payasam is a staple on the menu during Onam in Kerala and Pongal in Tamil Nadu. It is loved by all, young and old. Versatility is its biggest strength and there are so many variations to try, from rice-based ones like Pal Payasam to vermicelli based Seviyan Payasam and even modern ones with quinoa or millets.

If you are new to making payasam, it may seem intimidating but it’s easier than you think. You start with a base of milk or coconut milk, slowly cooked to creamy perfection. Add sweeteners like jaggery or sugar, aromatic spices like cardamom and garnish with roasted nuts and raisins and every spoonful is a flavor bomb.

With a few tips and tricks you can make this dessert in a jiffy and win hearts at every gathering.

A Simple Recipe To Make Payasam For Pongal

Payasam is an Indian dessert that is synonymous with celebrations and warmth. This creamy and fragrant dessert is made during festivals and family get together with simple ingredients like milk, rice and jaggery.

Ingredients:

• 1 liter full-fat milk
• 50 grams rice
• 150 grams jaggery
• ½ tsp cardamom powder
• 1 tbsp ghee
• 10-12 pieces cashews
• 8-10 pieces raisins
• ½ cup water

Method:

• Heat ghee in a pan and roast cashews and raisins until golden. Set it aside.
• In the same pan, add rice and sauté for 2 minutes.
• Boil milk in a pot, then add the rice. Cook on low heat until the rice is cooked, and the milk thickens.
• Dissolve jaggery in water separately and strain.
• Add the jaggery syrup to the rice mixture. Mix it well.
• Add cardamom powder and mix. Simmer for 2-3 minutes.
• Top with roasted cashews and raisins. Serve hot or cold.

10 Tips and Tricks for Perfect Payasam: Beginner-Friendly Advice

1. Choose The Right Base For A Creamy Texture

The base of your payasam is the texture. Use full fat milk for a creamy and rich texture. For variations use coconut milk for a South Indian flavor. Never use skimmed milk as it will dilute the richness of the dessert.

2. Wash And Soak The Rice For Faster Cooking

Soaking rice for 20-30 minutes before cooking helps it cook evenly and absorb the flavors better. This step helps beginners who struggle with timing. Make sure the rice grains do not clump together.

3. Use Fresh Jaggery For Authentic Flavor

Jaggery is the soul of payasam. Use fresh and high quality jaggery to get the depth and sweetness of the dessert. Dissolve it in water and strain to remove impurities before adding it to the payasam.

4. Roast Nuts And Raisins For Crunch And Aroma

Roast cashews and raisins in ghee until golden for a nutty crunch and caramelized flavor. This small step makes a big difference to the dessert, making it aromatic and visually appealing. Add this at the end to retain the texture.

5. Cook Rice Or Vermicelli Separately For Even Texture

If you are a beginner, cook the rice or vermicelli separately to avoid overcooking or uneven texture. This way each ingredient is perfectly cooked before mixing.

6. Simmer Slowly For Thicker Milk

Patience is the key when thickening the milk. Keep the flame low and stir often to prevent burning or sticking. This allows the milk to reduce naturally and get a rich base.

7. Do Not Over Sweeten

Payasam should not be too sweet, so start with less jaggery, taste and adjust as needed. This way you get a balanced flavor that does not overpower the ingredients.

8. Add Cardamom Powder For That Extra fragrance

Cardamom powder is a must for payasam, it gives a warm and inviting aroma. Crush cardamom pods fresh for maximum flavor instead of using the pre-ground powder. Add it towards the end for best results.

9. Try variants Like Vermicelli or Sago

If you want to go beyond rice payasam, try vermicelli, sago or even millets. Each one gives a different texture and taste while keeping the traditional taste intact.

10. Serve Warm Or Chilled As Per The occasion

The beauty of payasam lies in its versatility. Serve it warm for comfort during festivities or chill it for a refreshing dessert during summers. Always let it rest for a while to allow flavors to meld beautifully before serving.