Sugar-Free Traditional Rice Payasam
Indulge in the creamy delight of Sugar-Free Traditional Rice Payasam, a guilt-free twist on a beloved Indian dessert. This comforting dish combines aromatic basmati rice simmered in full-fat milk for a rich, velvety texture, with the subtle sweetness of natural sweeteners like powdered jaggery or stevia, making it perfect for those seeking sugar-free alternatives. Flavored with delicate cardamom and optionally enhanced by saffron strands, this payasam is further elevated with golden-roasted cashews and plump raisins sautéed in ghee for added depth. Whether served warm as a festive treat or chilled on a cozy evening, this healthier version of traditional rice payasam is an irresistible and wholesome indulgence that satisfies your sweet cravings without the added sugar.
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Recipe Information
Ingredients
- 0.5 cup Basmati rice
- 4 cups Full-fat milk
- 1 cup Water
- 4 pieces Cardamom pods
- 2 tablespoons Cashew nuts
- 1.5 tablespoons Raisins
- 2 tablespoons Ghee (clarified butter)
- 0.25 cup Natural sweetener (powdered jaggery or stevia)
- 0.25 teaspoon Saffron strands (optional)
- 1 tablespoon Slivered almonds (optional)
Instructions
Rinse the basmati rice thoroughly under running water until the water runs clear to remove extra starch.
Soak the rice in water for 20 minutes, then drain and set aside.
Crush the cardamom pods lightly to release their flavor and set them aside.
In a heavy-bottomed saucepan, bring the milk and water to a boil over medium heat. Once boiling, reduce the heat to low and keep it simmering.
In a separate pan, heat 1 tablespoon of ghee over medium heat. Add the cashew nuts and sauté until golden brown. Remove them and set aside.
In the same pan, add the raisins and sauté until they puff up. Remove them and set aside with the cashews.
In the remaining ghee, add the drained rice and gently roast for 2-3 minutes until aromatic.
Add the roasted rice to the simmering milk mixture. Stir well to ensure the rice doesn’t clump or stick to the bottom of the pan.
Add the crushed cardamom pods. Allow the rice to cook in the milk, stirring occasionally to prevent burning. Cook for 25-30 minutes or until the rice is soft, and the milk reduces to a creamy consistency.
Turn off the heat and allow the mixture to cool slightly before adding the natural sweetener. If using powdered jaggery, ensure it is free of impurities. Stir it in until completely dissolved.
Incorporate the roasted cashew nuts, raisins, and saffron strands (if using) into the payasam. Mix gently.
Garnish with slivered almonds (optional) and serve warm or chilled, as preferred.
Nutrition Facts
Calories |
1405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 513 mg | 22% | |
| Total Carbohydrate | 153.5 g | 56% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 119.6 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 1316 mg | 101% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1904 mg | 41% | |
*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.
