Arisi Payasam

Arisi Payasam

Arisi Payasam

Veg

Rice milk payasam — raw, short-grain rice simmered in full-fat milk over very low heat for thirty to forty-five minutes, stirring constantly to prevent the milk from scorching, until the rice breaks down completely and the milk reduces and thickens to a cream-coloured, silky porridge sweetened with sugar or jaggery and perfumed with cardamom and a few saffron strands dissolved in warm milk. Cashews and raisins fried in ghee are added at the end. The payasam requires continuous attention — the moment it is left unstirred the milk proteins catch on the bottom and burn. The most sacred payasam in Tamil Brahmin religious practice; offered as naivedyam at every major puja, wedding, and festival. The long stirring is itself considered a meditative act.

Cuisines

Chettinad Tamil Brahmin Kongunadu Madras Udupi Kerala

Best for

Lunch Snacks

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

1/4 cup raw rice
1/2 cup jaggery
2 cups water
1 cup coconut milk
2 tablespoons ghee
1 tablespoon cashew nuts
1 tablespoon raisins
1/4 teaspoon cardamom powder
1 pinch saffron strands
— salt to taste

Instructions

  1. 1 Wash the rice thoroughly and soak it in water for 30 minutes.
  2. 2 Drain the rice and set aside.
  3. 3 In a heavy-bottomed pan, bring 2 cups of water to a boil.
  4. 4 Add the soaked rice to the boiling water and cook on medium heat until the rice is soft and fully cooked.
  5. 5 Meanwhile, in another pan, melt the jaggery with a little water until it dissolves completely. Strain to remove impurities.
  6. 6 Once the rice is cooked, add the jaggery syrup to it and mix well. Allow it to simmer for 5-7 minutes.
  7. 7 Add the coconut milk to the rice and jaggery mixture, stirring continuously to prevent curdling.
  8. 8 In a small pan, heat the ghee and fry the cashew nuts until golden brown. Remove and set aside.
  9. 9 In the same ghee, fry the raisins until they puff up. Remove and set aside.
  10. 10 Add the cardamom powder and saffron strands to the payasam, and stir well.
  11. 11 Garnish with the fried cashew nuts and raisins.
  12. 12 Serve warm or at room temperature.

Tips

For a richer taste, you can add a little more coconut milk or a dash of condensed milk.