Prepare to embark on a culinary journey that will transport your taste buds to the vibrant kitchens of India with this irresistible Rice Payasa (Aritha Payasa). This creamy, aromatic dessert is not just a recipe; it's a celebration of traditional flavors that promises to turn an ordinary moment into an extraordinary experience. Whether you're a dessert enthusiast or a curious food lover, this simple yet magical dish will leave you craving more with its perfect blend of rich coconut milk, sweet jaggery, and fragrant cardamom.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup rice
- 1/2 cup jaggery
- 4 cups water
- 1/2 cup coconut milk
- 1/4 teaspoon cardamom powder
- 1/4 cup roasted nuts (cashews, almonds)
Instructions
- Thoroughly wash the rice under cold running water until the water runs clear, removing excess starch.
- In a heavy-bottomed pan, combine the washed rice with 4 cups of water. Bring the mixture to a gentle boil over medium heat.
- Reduce the heat to low and simmer the rice, stirring occasionally to prevent sticking, until the rice is completely soft and cooked through (approximately 15-20 minutes).
- Crush the jaggery into small pieces and add it to the cooked rice. Stir continuously until the jaggery completely dissolves and integrates with the rice.
- Pour in the coconut milk and continue cooking on low heat, stirring gently to prevent scorching.
- Sprinkle cardamom powder and mix well, allowing the flavors to blend for 2-3 minutes.
- In a separate small pan, lightly roast the cashews and almonds until they turn golden brown and release a nutty aroma.
- Remove the payasa from heat and let it cool slightly. The consistency should be creamy and slightly thick.
- Garnish with the roasted nuts, ensuring they are evenly distributed throughout the payasa.
- Serve warm or chilled, depending on personal preference. The payasa can be refrigerated for up to 2 days.
Tips
- Rice Selection: Use short-grain or medium-grain rice for the creamiest texture. Basmati can work, but traditional rice varieties yield better results.
- Jaggery Magic: Crush the jaggery finely before adding to ensure smooth dissolution and even sweetness throughout the payasa.
- Coconut Milk Technique: Use fresh or high-quality canned coconut milk for the most authentic flavor. Stir gently to prevent separation.
- Roasting Nuts: Toast nuts on low heat to prevent burning, and wait until they release a golden color and nutty aroma.
- Consistency Control: Keep stirring and maintain low heat to achieve the perfect creamy consistency without burning.
- Serving Suggestion: While delicious warm, chilling the payasa for an hour can enhance its flavors and provide a refreshing dessert experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
