Coorgi Payasam

Coorgi Payasam

Coorgi Payasam

Veg Vegan

Rice pudding in coconut milk — Coorgi's aromatic Jeerige (Kaima) short-grain rice cooked slowly in fresh coconut milk with jaggery and cardamom until thick and creamy. The jaggery gives a darker, more caramel-like sweetness than sugar-based payasam, and the local rice's natural fragrance gives this pudding a distinctive floral note. Made at every festival and feast.

Cuisines

Coorgi

Best for

Dinner Snacks

Recipe

Prep: 10 min Cook: 30 min Total: 40 min 2-3 servings

Ingredients

Moong Dal 1/4 cup Moong Dal
jaggery 1/4 cup Jaggery
Coconut Milk 2 cups Coconut Milk , thick
water 1 cup Water
ghee 2 tablespoons Ghee
cardamom 1/4 teaspoon Cardamom , powder
Cashew 1 tablespoon Cashew , nuts
Raisin 1 tablespoon Raisin
salt — Salt , pinch of

Instructions

  1. 1 Wash the moong dal thoroughly and drain.
  2. 2 In a heavy-bottomed pan, add the ghee and roast the moong dal on low heat until it turns golden brown.
  3. 3 Add 1 cup of water to the roasted moong dal and cook until the dal is soft and mushy.
  4. 4 Add the jaggery to the cooked dal and stir until it dissolves completely.
  5. 5 Pour in the coconut milk and mix well. Bring the mixture to a gentle simmer.
  6. 6 Add the cardamom powder and a pinch of salt, stirring to combine.
  7. 7 In a small pan, heat a little ghee and fry the cashew nuts and raisins until golden. Add them to the payasam.
  8. 8 Simmer the payasam for a few more minutes, then remove from heat.

Tips

For a richer flavor, use freshly extracted coconut milk.