How to Prepare Tasty Rice Payasam with Jaggery

Swaadisht Nuskha


Rice Payasam with Jaggery. This is made with jaggery and very common payasam in so. #howtomake #recipe #southindian #tamil #rakskitchen Aval payasam is very simple and easy one to make. This Aval Payasam with jaggery is also an conventional payasam vareity. Heat a pan and add the aval and roast it till you get nice aroma.

Rice Payasam with Jaggery I ran out of sugar and hence added palm jaggery. Now the kheer was a wonderful fusion between the Kerala rice payasam and the Konkani rice payasam. Sago rice jaggery payasam is a nice blend of sago (also known as sabudana, javarisi or tapioca pearl), rice cooked in milk and sweetened with a delicious golden velvety jaggery and sugar mix syrup; flavored with the freshness of cardamom powder and topped with nuts (almonds, cashew nuts, and. You can cook Rice Payasam with Jaggery using 4 ingredients and 6 steps. Here is how you cook that.

Ingredients of Rice Payasam with Jaggery

  1. You need 1 cup of raw rice.
  2. You need 125 gram of jaggery.
  3. You need 500 ml of milk.
  4. Prepare 1 tbspn of ghee.

I made this easy aval payasam as aval or rice flakes is said to be Lord Krishna's favourite. I usually prefer jaggery to sugar as it is rich in iron and is also Add boiled milk to the aval, simmer and cook till milk reduces a little. Simultaneously aval will also become soft. This payasam is quite easy especially during the festival times when we have loads of work in the kitchen.

Rice Payasam with Jaggery step by step

  1. Heat the milk at low simmer in a brass vessel.
  2. After the milk starts boiling, add the raw rice. Do not wash the rice before this..
  3. Let the rice boil at low flame for 15 mins. Check if the rice is boiled after 15 minutes..
  4. If yes, add the jaggery to it. Make sure you cut the jaggery in small pieces so that it dissolves properly..
  5. Mix it well for 3-4 mins till jaggery melts. don't overheat as it might start getting burnt smell.
  6. Add the ghee and mix it well. Serve it hot.

Hi sharmilee I hv tried the payasam twice. Both the times, the milk curdled after adding jaggery. I was Continuously stirring by keeping the stove in sim only. Keep doing until you have used all the ghee and soon the payasam will start. Traditionally payasams were made using jaggery as refined sugar does not give the real taste.