Payasam Indian Rice Pudding Recipe
This creamy and aromatic payasam is my go-to comfort dessert because it reminds me of cozy family gatherings and those exotic flavors that just feel like a warm hug. Plus, the rich blend of ghee-toasted nuts and cardamom makes every bite feel indulgent and satisfyingly nostalgic, with the saffron adding an Instagram-worthy golden touch!
Creating traditional Indian desserts is something I truly enjoy, and my Indian rice pudding, or Payasam, is no exception. It’s made with creamy whole milk, aromatic basmati rice, and a touch of cardamom.
While I always add ghee-toasted cashew nuts and raisins for extra texture and flavor, the real reason why folks go crazy for this dish is the sweetness.
Ingredients
Whole milk is creamy and rich, presenting high levels of both calcium and protein.
Basmati Rice: Supplies texture; a carbohydrate provider.
Sugar serves to sweeten the dessert and supply it with energy.
Powdered Cardamom: Contributes spice that is fragrant and floral; helps with digestion.
Creamy textured and nutty tasting, cashew nuts are a source of good fats.
Dried grapes: A wealth of natural sugars; dense with iron and fiber.
Ghee: Imparts a deep, buttery taste and is a faithful source of healthful fats.
Ingredient Quantities
- 1 liter of whole milk
- 1/4 cup of basmati rice
- 1/2 cup of sugar
- 1/4 teaspoon of cardamom powder
- 10-15 cashew nuts
- 10-15 raisins
- 2 tablespoons of ghee
- 1 pinch of saffron strands (optional)
- 1-2 tablespoons of sliced almonds or pistachios (optional, for garnish)
Instructions
1. Wash the basmati rice in cold water until the water runs clear. Soak it in water for about 20-30 minutes, then drain and set aside.
2. Warm 1 tablespoon of ghee in a skillet over medium heat. Toss in the nuts and sauté until golden brown. Remove and set aside. In the same skillet, add the raisins and sauté until they puff up. Remove and set aside with the nuts.
3. In a medium saucepan with a heavy bottom, heat the whole milk to a boil. Stir it occasionally to ensure it aren’t sticking to the bottom and burning.
4. When the milk boils, lower the heat and add the drained basmati rice. Stir occasionally to ensure the rice does not stick to the bottom and that it cooks evenly.
5. Let the milk and rice bubble together until the rice reaches a soft texture and the mixture has thickened considerably. This could take anywhere from 20-30 minutes.
6. Add the sugar, and keep cooking on a low flame, stirring almost constantly, until you can’t see any crystals anymore.
7. Incorporate the cardamom powder and, when using, saffron strands. Combine thoroughly.
8. In the pan where you’ve heated the nuts and raisins, add 1 tablespoon of ghee and heat it. Pour this ghee into the payasam mixture to make it rich beyond your wildest dreams.
9. Add the cashew nuts and raisins, which have been fried previously, into the payasam. Combine the ingredients thoroughly, so all the flavors intermingle well.
10. Take it off the stove and allow the payasam to cool a bit. You can serve it warm or chilled, as you prefer. If you want to add some glamour to the dish, you can garnish it with sliced almonds or pistachios.
Equipment Needed
1. Medium saucepan with a heavy bottom
2. Skillet
3. Measuring cups
4. Measuring spoons
5. Bowl for soaking and draining rice
6. Sieve or colander
7. Wooden spoon or spatula
8. Ladle for serving
FAQ
- What type of rice is best for Payasam?This pudding is ideally made with fragrant, delicate basmati rice.
- Can I use a different sweetener instead of sugar?You can replace sugar with alternatives like jaggery or coconut sugar for a distinct flavor, but keep in mind this may affect the taste in a big way.
- Do I need to soak the saffron strands before adding them?Optional, but effective, soaking saffron strands in a tablespoon of warm milk for a few minutes helps release their color and aroma.
- Is it necessary to use whole milk?The best creamy texture comes from whole milk. You can use low-fat milk if you desire. The pudding might be affected in richness.
- What is the role of cardamom powder in this recipe?The taste of the sweet pudding is enhanced by the addition of cardamom powder. This spice is a warm, aromatic flavor that pairs with the sweetness of the dish beautifully and makes for an even more delightful and decadent dessert.
- Can I omit the nuts and raisins?Certainly, if you have allergies or simply prefer a less complicated pudding, you can leave out these ingredients. However, they do provide a bit of texture and a nice contrast to the creamy rice base.
Substitutions and Variations
For a dairy-free version, whole milk can be substituted with almond milk or coconut milk.
Jasmine rice or arborio rice can be used instead of basmati rice for a change in texture.
For a more traditional taste, sugar can be swapped for jaggery, or for a natural sweetener, use honey.
Chopped walnuts or almonds can be substituted for cashew nuts to achieve a different nutty flavor.
Unsalted butter or coconut oil can replace ghee to accommodate other dietary preferences.
Pro Tips
1. Enhance Flavor with a Nuts Toast: For an added depth of flavor, you can toast your nuts and raisins with a small pinch of salt in the ghee. The salt helps enhance their natural flavors and creates a nice contrast with the sweetness of the payasam.
2. Use Saffron Wisely: If using saffron, soak the strands in a tablespoon of warm milk before adding them to the payasam. This will help release the saffron’s flavor and color more effectively, ensuring the dish is aromatic and visually appealing.
3. Consistency Control: To achieve the desired consistency, pay close attention when the rice is softening and the mixture is thickening. If it becomes too thick, you can gradually add small amounts of warm milk to loosen it until the consistency is just right.
4. Temperature Management: Always keep the flame low when cooking the milk and rice mixture to prevent burning or sticking. Stir frequently, particularly towards the end of cooking, when the mixture thickens quickly.
5. Serving Suggestions: For a more luxurious presentation, serve the payasam in individual bowls with a sprinkle of rose petals or lightly dust with edible gold or silver leaf for special occasions. This adds a touch of elegance to your dish.
Payasam Indian Rice Pudding Recipe
My favorite Payasam Indian Rice Pudding Recipe
Equipment Needed:
1. Medium saucepan with a heavy bottom
2. Skillet
3. Measuring cups
4. Measuring spoons
5. Bowl for soaking and draining rice
6. Sieve or colander
7. Wooden spoon or spatula
8. Ladle for serving
Ingredients:
- 1 liter of whole milk
- 1/4 cup of basmati rice
- 1/2 cup of sugar
- 1/4 teaspoon of cardamom powder
- 10-15 cashew nuts
- 10-15 raisins
- 2 tablespoons of ghee
- 1 pinch of saffron strands (optional)
- 1-2 tablespoons of sliced almonds or pistachios (optional, for garnish)
Instructions:
1. Wash the basmati rice in cold water until the water runs clear. Soak it in water for about 20-30 minutes, then drain and set aside.
2. Warm 1 tablespoon of ghee in a skillet over medium heat. Toss in the nuts and sauté until golden brown. Remove and set aside. In the same skillet, add the raisins and sauté until they puff up. Remove and set aside with the nuts.
3. In a medium saucepan with a heavy bottom, heat the whole milk to a boil. Stir it occasionally to ensure it aren’t sticking to the bottom and burning.
4. When the milk boils, lower the heat and add the drained basmati rice. Stir occasionally to ensure the rice does not stick to the bottom and that it cooks evenly.
5. Let the milk and rice bubble together until the rice reaches a soft texture and the mixture has thickened considerably. This could take anywhere from 20-30 minutes.
6. Add the sugar, and keep cooking on a low flame, stirring almost constantly, until you can’t see any crystals anymore.
7. Incorporate the cardamom powder and, when using, saffron strands. Combine thoroughly.
8. In the pan where you’ve heated the nuts and raisins, add 1 tablespoon of ghee and heat it. Pour this ghee into the payasam mixture to make it rich beyond your wildest dreams.
9. Add the cashew nuts and raisins, which have been fried previously, into the payasam. Combine the ingredients thoroughly, so all the flavors intermingle well.
10. Take it off the stove and allow the payasam to cool a bit. You can serve it warm or chilled, as you prefer. If you want to add some glamour to the dish, you can garnish it with sliced almonds or pistachios.