Indian Jaggery Rice Pudding Vellam Payasam Recipe

Name: Indian Jaggery Rice Pudding Vellam Payasam
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: Medium Grain Rice; 2 cups water; 1 cup grated jaggery (adjust to your sweetness preference); 3 tablespoons ghee (clarified butter); 1/2 teaspoon cardamom powder; Cashews

Indulge in the authentic taste of South India with this Vellam Payasam recipe! This creamy, comforting rice pudding features jaggery, a traditional unrefined cane sugar, lending a unique, rich flavor unmatched by regular sugar. 'Vellam' (jaggery) and 'Payasam' (pudding) are Tamil words perfectly describing this sweet treat. Made with fragrant spices and crunchy cashews, this recipe, passed down through generations, is a must-try for dessert lovers. Discover the magic of jaggery – its deep caramel notes elevate this pudding to a whole new level of deliciousness. Learn more about jaggery here: http://www.Foodsubs.Com/sweeten.html

Prep Time 10 mins

Cook Time 40 mins

Calories 311.3 kcal

Protein 2g

Rating 3.0 (1 Reviews)

Indian Jaggery Rice Pudding Vellam Payasam

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Indian Jaggery Rice Pudding Vellam Payasam

Medium Grain Rice
2 cups water
1 cup grated jaggery (adjust to your sweetness preference)
3 tablespoons ghee (clarified butter)
1/2 teaspoon cardamom powder
Cashews

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How to Make Indian Jaggery Rice Pudding Vellam Payasam

Rinse the basmati rice thoroughly under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is cooked and most of the water is absorbed.
Uncover the saucepan. Add the grated jaggery and 3 tablespoons of ghee. Stir well to combine.
Continue to simmer on low heat for 10-15 minutes, stirring gently every 2-3 minutes, until the mixture thickens to a pourable custard-like consistency.
Remove from heat and stir in the cardamom powder.
In a small skillet, toast the cashews in 1/2 tablespoon of ghee over medium heat until lightly golden brown. Be careful not to burn them.
Pour the toasted cashews over the pudding and gently stir to combine.
Serve the Vellam Payasam warm or chilled after refrigeration. Enjoy!