Low Sodium Traditional Rice Payasam
Indulge in the creamy sweetness of Low Sodium Traditional Rice Payasam, a healthier twist on the classic South Indian dessert. This recipe swaps the usual sugary overload for jaggery, giving it a rich, caramel-like sweetness while keeping sodium levels in check. Featuring short-grain rice simmered to perfection with velvety coconut milk, aromatic cardamom, and golden sautéed cashews and raisins, this payasam is a true celebration of flavor and tradition. Perfect for festive occasions or a comforting treat, it’s easy to prepare with simple pantry staples and can be served warm or chilled. For dessert lovers seeking a lower sodium option, this delectable recipe delivers the satisfaction without compromise.
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Recipe Information
Ingredients
- 0.5 cups White raw rice (preferred: short-grain rice like Sona Masoori)
- 2 cups Water
- 2 cups Coconut milk (unsweetened, full-fat)
- 0.75 cups Jaggery (grated or powdered)
- 0.5 teaspoons Cardamom powder
- 2 tablespoons Cashews (unsalted, broken into pieces)
- 1.5 tablespoons Raisins
- 1 tablespoon Ghee (clarified butter)
Instructions
Wash the rice thoroughly under running water until the water runs clear.
In a deep-bottomed pan, add the rice and water. Cook on medium heat until the rice is soft and fully cooked, stirring occasionally to prevent sticking.
In a separate small saucepan, melt the jaggery in 1/4 cup of water over low heat. Stir until it’s completely dissolved, then strain the syrup to remove any impurities. Set aside.
Once the rice is cooked, reduce the heat to low and mash it gently with the back of a spoon to break down the grains slightly.
Add the coconut milk to the cooked rice and stir well. Allow it to simmer for 5-7 minutes, stirring occasionally to prevent the bottom from burning.
Add the strained jaggery syrup to the coconut milk and rice mixture. Stir continuously and let it simmer for another 4-5 minutes to blend the flavors.
Sprinkle the cardamom powder into the payasam and mix well. Turn off the heat.
In a small skillet, heat the ghee. Add the cashews and sauté until they are golden brown. Add the raisins and sauté for another 30 seconds until they puff up.
Pour the fried cashews and raisins, along with the ghee, into the payasam. Stir gently to combine.
Serve the payasam warm or chilled, as preferred. Enjoy the creamy, aromatic dessert!
Nutrition Facts
Calories |
2473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.9 g | 176% | |
| Saturated Fat | 111.7 g | 558% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 152 mg | 7% | |
| Total Carbohydrate | 313.5 g | 114% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 213.0 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 38.5 mg | 214% | |
| Potassium | 3564 mg | 76% | |
*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.
