Indian Jaggery Rice Pudding Vellam Payasam
Indulge in the rich and aromatic flavors of Indian Jaggery Rice Pudding, also known as Vellam Payasam, a traditional South Indian dessert that brings comfort in every bite. This velvety pudding is made with perfectly cooked short-grain rice simmered in a luscious blend of jaggery syrup, creamy coconut milk, and fragrant cardamom. The final touch of golden fried cashews and plump raisins, sautéed in ghee, adds a decadent crunch and sweetness to this festive treat. Perfect for special occasions, festivals, or as a warm dessert to end a meal, this authentic recipe celebrates the charm of natural ingredients and time-honored cooking techniques. Serve it warm or at room temperature and let the soulful flavors of Vellam Payasam transport you to the heart of India’s culinary tradition.
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Recipe Information
Ingredients
- 0.5 cups Short-grain rice (preferably raw or ponni rice)
- 0.75 cups Jaggery (grated or powdered)
- 4 cups Water
- 1 cups Thick coconut milk
- 2 cups Thin coconut milk
- 4 Cardamom pods (crushed or powdered)
- 2 tablespoons Cashews
- 2 tablespoons Raisins
- 4 teaspoons Ghee (clarified butter)
Instructions
Rinse the rice thoroughly under running water until the water runs clear. Drain and set aside.
In a heavy-bottomed pan, bring 2 cups of plain water to a boil. Add the rice, reduce the heat to low, and cover with a lid. Cook until the rice is soft and fully cooked, but not mushy. Stir occasionally to prevent sticking.
While the rice is cooking, dissolve the grated jaggery in 1 cup of water over medium heat. Stir until the jaggery completely dissolves. Strain the mixture to remove any impurities and set it aside.
Once the rice is fully cooked, pour the strained jaggery syrup into the pan with the rice and stir well. Allow the mixture to simmer over low heat for 5–7 minutes, stirring frequently to prevent burning.
Add the thin coconut milk to the pan, mix well, and let it simmer for another 5 minutes. Stir occasionally to ensure everything is well combined.
Lower the heat and add the thick coconut milk along with the crushed cardamom. Stir gently and cook for 2–3 minutes. Do not boil after adding the thick coconut milk to avoid curdling.
In a small skillet, heat the ghee over medium heat. Fry the cashews until golden brown, then add the raisins and sauté until they puff up. Remove from heat.
Garnish the payasam with the fried cashews and raisins. Stir gently to distribute them evenly.
Serve the Vellam Payasam warm or at room temperature as a delightful dessert.
Nutrition Facts
Calories |
1862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.5 g | 119% | |
| Saturated Fat | 71.0 g | 355% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 166 mg | 7% | |
| Total Carbohydrate | 262.8 g | 96% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 211.8 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 3139 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
