Kerala Payasam (Paayasam)
പായസം PaayasamSay it: pie-AH-sum
Payasam is the beloved milk pudding of Kerala and the rest of South India. Creamy, fragrant, and gently sweet, it is made with rice, vermicelli, or lentils simmered in milk or coconut milk and sweetened with jaggery or sugar. It is an essential part of every Onam sadhya, wedding feast, and temple offering. A generous spoonful of ghee, toasted nuts, and raisins turns this humble pudding into something luxurious and comforting.
Kerala Payasam (Paayasam)
പായസം, Paayasam
Pronounced pie-AH-sum
- Serves
- 6
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Level
- Medium
Also egg-free.
Allergens: contains milk, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Rinse the rice well until the water runs clear. Soak in cold water for 20 minutes if using whole grains.
In a heavy-bottomed pot, bring the whole milk to a gentle boil over medium heat, stirring often to prevent scorching.
Add the drained rice (or roasted vermicelli) and simmer on low heat, stirring frequently, until the rice is very soft and the milk has thickened, about 30–35 minutes.
Meanwhile, melt the jaggery with ¼ cup (60 ml) water in a small pan until completely dissolved. Strain to remove any impurities.
Pour the strained jaggery syrup into the thickened milk-rice mixture and stir well. Simmer another 5 minutes so the flavors meld.
Stir in the thick coconut milk, cardamom, salt, and edible camphor if using. Cook on the lowest heat for 2–3 minutes more; do not let it boil after adding coconut milk.
Heat the ghee in a small skillet. Fry the cashews until golden, then add the raisins and cook until they plump. Pour the entire contents of the skillet, ghee and all, into the payasam.
Remove from heat, cover, and let the pudding rest for 10 minutes so the flavors deepen. It will thicken further as it cools.
Regional variants
In Tamil Nadu, semiya payasam uses roasted vermicelli and condensed milk for extra richness. In Karnataka, gasagase payasam includes ground poppy seeds, while palada payasam features delicate rice flakes. Some modern versions finish with a swirl of condensed milk or saffron.
Cook's notes
- For a lighter version, replace half the milk with thin coconut milk extracted from fresh grated coconut.
- Payasam thickens considerably on standing; thin with a splash of warm milk or coconut milk when reheating.
- Use unpolished red rice (matta rice) for an authentic earthy flavor and beautiful pink hue.
Serve with
Serve warm or at room temperature in small bowls. Traditionally offered as part of a sadhya feast or after a vegetarian meal.
Make ahead and storage
Can be made a day ahead and refrigerated. Reheat gently with a little extra milk or coconut milk to loosen.
