Idichu Pizhinja Payasam: Creamy Coconut Rice Pudding from Kerala
1 hour
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About Idichu Pizhinja Payasam: Creamy Coconut Rice Pudding from Kerala
Transport yourself to Kerala with the fragrant warmth of Idichu Pizhinja Payasam. This creamy coconut rice pudding, a beloved specialty of the Palakkad Iyer community, offers a taste of authentic Kerala.Imagine aromatic spices mingling with sweet jaggery and the rich decadence of coconut milk. While traditionally made with fresh coconut milk, this recipe simplifies the process without sacrificing any of the luxurious flavor.Perfect for festivals and celebrations, this payasam is a delicious tribute to Kerala's rich culinary heritage. Don't miss this chance to experience a true taste of tradition.
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Recipe Time & More
Prep15 minutes
Cook45 minutes
Total1 hour
Ingredients
For the Rice
- 3/4 cup Sona Masuri Rice or any short-grained rice
- 1 cup Water
For the Coconut Milk (if using fresh coconut)
For the Payasam
- 2 tsp Ghee
- 1/2 cup Milk
- 3 tbsp Jaggery grated or powdered
- 1 tbsp Sugar
- 1/2 cup Milk condensed
- 1/2 cup Coconut Milk (if not using fresh)
- 2 tsp Cardamom Powder
Instructions
- Rinse the rice under cold water until the water runs clear. This removes excess starch. In a pressure cooker, heat the ghee over medium heat. Add the rinsed rice and sauté for 2-3 minutes until lightly toasted. This enhances the nutty flavor of the rice. Add the water, close the lid, and pressure cook for 3-4 whistles, or until the rice is cooked through and soft.
- Combine the grated coconut with 1 cup of water in a blender. Blend until smooth. Strain the mixture through a fine-mesh sieve into a bowl. This is the first extract, or thick coconut milk. Set aside. Repeat this process twice more, each time adding another cup of water to the coconut pulp. This yields the second and third extracts, which will be thinner than the first.
- Once the pressure has released from the cooker, open the lid and add the milk and the third coconut milk extract (the thinnest one). Bring to a boil and simmer until the mixture reduces by half. Add the second coconut milk extract and continue simmering. Stir in the sugar and jaggery. Continue to simmer until the mixture slightly thickens.
- Remove the payasam from the heat and let it cool slightly. Stir in the condensed milk and the first coconut milk extract (the thickest one). This adds richness and creaminess. Add the cardamom powder and mix well. Cover and let the payasam cool to room temperature before serving. Chilling it enhances the flavors and creates a refreshing dessert.
Recipe Notes
Good To Know
- The color of the payasam will vary depending on the type of jaggery used. Light-colored jaggery will result in a creamy white payasam, while darker jaggery will yield light or dark brown hues.
- For a vegan version, substitute the condensed and regular milk with thick coconut milk and extra jaggery. Simmer gently and avoid boiling after adding coconut milk to prevent curdling.
Expert Tips
- Adjust the sweetness according to your preference by adding more or less jaggery.
- Infuse the payasam with cardamom pods during cooking for an enhanced aromatic experience.
- For a richer flavor, use full-fat coconut milk and fresh jaggery.
Storage Instructions
- Store leftover payasam in an airtight container in the refrigerator for up to 3 days. Gently reheat before serving.
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Recipe Nutrition
Calories: 1247kcalCarbohydrates: 264gProtein: 26gFat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 2mgFiber: 4gSugar: 13g
Amrita Iyer
Articles: 68
5 Comments
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This looks incredible! Thank you.
This looks divine! Can’t wait to make it.
This looks so appealing! Thanks for sharing.
Absolutely delicious! Thanks for sharing.
Yum! This recipe is a must-try.