Payasam
Desserts • Sri Lanka
ගැන Payasam
Milk-based rice or vermicelli pudding flavoured with cardamom and cashew — Hindu festival dessert.
How to Make Payasam (Traditional & Healthy Version)
Payasam is a cherished Sri Lankan dessert, renowned for its creamy texture, subtle sweetness, and aromatic notes of cardamom and cashew. Traditionally prepared during festivals, weddings, and special occasions, Payasam is a symbol of hospitality and celebration in Sri Lankan culture. The dish, which traces its roots to ancient temple offerings, is made by simmering rice or vermicelli with coconut milk, jaggery, and an array of indigenous nuts and dried fruits. It beautifully marries the richness of coconut with the earthy sweetness of jaggery, resulting in a comforting and satisfying treat. Sri Lankan Payasam stands out for its use of locally sourced coconut milk and jaggery, making it not only delicious but also naturally gluten-free and vegetarian. The slow-cooked, creamy dessert is often enjoyed warm, but it is equally delightful when served chilled. The combination of toasted cashews, plump raisins, and fragrant spices like cardamom adds layers of flavor and texture, making each spoonful a delightful experience. Payasam’s versatility and wholesome ingredients make it an excellent choice for those seeking an authentic, health-conscious Sri Lankan sweet.
Ingredients(for 1 small bowl (about 150ml), typical for Sri Lankan desserts)
- 1/4 cup Red raw rice (Suwandel or any Sri Lankan red rice) (washed and soaked)
- 1 cup Thick coconut milk (freshly extracted preferred)
- 1 cup Thin coconut milk
- 1/3 cup Sri Lankan jaggery (grated or chopped)
- 2 tbsp Cashew nuts (lightly roasted and halved)
- 2 tbsp Golden raisins (washed)
- 2 Cardamom pods (lightly crushed)
- 1 tbsp Sultanas (optional, for extra sweetness) - optional
- 1/8 tsp Pinch of salt
- 1 cup Water (for boiling rice)
Instructions
- 1
Wash the red raw rice thoroughly and soak for 10 minutes. Drain well.
10 minutes
Soaking rice ensures even cooking and a creamier texture.
- 2
In a heavy-bottomed pan, add the soaked rice and 1 cup water. Boil over medium heat until rice is soft and water is mostly absorbed.
10 minutes
Stir occasionally to prevent sticking and burning.
- 3
Add thin coconut milk to the cooked rice. Simmer, stirring gently, until the mixture thickens slightly.
5 minutes
Scrape the sides of the pan to mix in all the flavors.
- 4
Mix in jaggery, stirring until completely dissolved. Add the crushed cardamom pods and a pinch of salt.
3 minutes
Add jaggery only after rice is cooked to maintain its delicate flavor.
Why This Dish is Healthy
This Payasam recipe uses nutrient-dense ingredients like red rice and coconut milk, which are known to support heart health, improve energy levels, and maintain a balanced diet. By using jaggery instead of refined sugar, the glycemic load is lower, and the dessert retains more minerals and vitamins. Minimal oil and no artificial additives make this a wholesome choice for dessert lovers.
Sri Lankan Payasam is naturally gluten-free and rich in plant-based nutrients due to the use of coconut milk and red rice. Coconut milk provides healthy fats, while cashews and raisins add protein, fiber, and essential minerals such as magnesium and potassium. Jaggery, an unrefined sweetener, contributes iron and antioxidants, making this dessert a better alternative to those made with refined sugar. The inclusion of cardamom also aids digestion.
Pro Tips
- 💡Use freshly squeezed coconut milk for the richest flavor.
- 💡Always add jaggery after the rice is cooked to prevent curdling.
- 💡Garnish with extra toasted nuts or dried fruits for a festive touch.
Storage & Serving
Store Payasam in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving or enjoy chilled.
Best served: Lunch or as a festive dessert
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 185.0 kcal |
| Protein | 3.8 g |
| Carbohydrates | 32.0 g |
| Total Fat | 5.2 g |
| Fiber | 0.8 g |