Easy Payasam Recipes for Beginners

Simple, Sweet, and Perfect for Any Occasion

If you’ve ever been to an Indian festival or family gathering, chances are you’ve tasted payasam – a creamy, sweet dessert that’s often the highlight of the meal. Also known as kheer in North India, payasam is a traditional South Indian pudding made with milk, sugar or jaggery, and a main ingredient like rice, vermicelli, moong dal, or sago.

Onam Sweet Dish Recipe

What’s wonderful about payasam is that it’s incredibly versatile and surprisingly easy to make, even for beginners. In this blog, we’ll walk you through a few foolproof payasam recipes that require basic ingredients and minimal effort.

Semiya Or Vermicelli Payasam)

This is probably the most popular and beginner-friendly payasam. Here’s how to make Payasam:

Ingredients:

• Vermicelli (semiya) -1/2 cup
• Milk – 4 cups
• Sugar – 1/2 cup (adjust to taste)
• Ghee – 1 tbsp
• Cashews – 10
• Raisins – 10
• Cardamom powder – 1/2 tsp

Instructions:

1. Heat the ghee in a pan. Roast cashews and raisins until golden. Set aside.
2. In the same pan, roast the vermicelli until light brown.
3. Add milk and bring to a boil. Let it simmer until the vermicelli is cooked (about 10 minutes).
4. Add sugar and stir until dissolved.
5. Mix in cardamom powder and the roasted nuts and raisins.
6. Serve warm or chilled.

Tip: Use roasted vermicelli to skip the roasting step.

Rice Or Paal Payasam

Creamy and comforting, this is a classic for festivals like Onam and Tamil New Year. Here’s how to make Payasam:

Ingredients:

• Raw rice – 1/4 cup (washed)
• Full cream milk – 4 cups
• Sugar – 1/2 cup
• Cardamom powder – 1/2 tsp
• Ghee – 1 tsp
• Cashews and raisins – for garnish

Instructions:

1. In a thick-bottomed pan, add the rice and milk.
2. Cook on low heat, stirring occasionally, until the rice is soft and the milk thickens (takes about 30-40 minutes).
3. Add sugar and stir well. Let it simmer for another 5-10 minutes.
4. Add cardamom powder and ghee.
5. Garnish with roasted cashews and raisins.

Shortcut: Use a pressure cooker to cook rice and milk together for quicker results.

Moong Dal Or Parippu Payasam

This one’s rich and slightly nutty in flavor – made with jaggery instead of sugar. Here’s how to make Payasam:

Ingredients:

• Moong dal – 1/2 cup
• Jaggery (grated) – 1 cup
• Coconut milk – 1 cup (thick) + 1 cup (thin)
• Ghee – 1 tbsp
• Cashews, raisins – for garnish
• Cardamom powder – 1/2 tsp

Instructions:

1. Dry roast moong dal until golden, then pressure cook with 1.5 cups water until soft.
2. In another pan, melt jaggery with a little water and strain to remove impurities.
3. Mix the jaggery syrup with the cooked dal and let it simmer for 5-10 minutes.
4. Add the thin coconut milk and cook for a few more minutes.
5. Finally, stir in the thick coconut milk and turn off the heat (don’t boil).
6. Add cardamom and garnish with ghee-roasted nuts and raisins.

Tip: Always add thick coconut milk at the end to avoid curdling.

Sago Payasam (Javvarisi Payasam)

Chewy, pearl-like sago is unique in texture and fun to eat. Here’s how to make Payasam:

Ingredients:

• Sago (sabudana/javvarisi) – 1/2 cup
• Milk – 4 cups
• Sugar – 1/2 cup
• Cardamom powder – 1/2 tsp
• Ghee – 1 tbsp
• Cashews and raisins – for garnish

Instructions:

1. Soak sago in water for 30 minutes, then drain.
2. Boil sago in 2 cups of water until translucent (takes about 15 minutes). Drain excess water.
3. Add milk to the cooked sago and simmer for 10 minutes.
4. Add sugar, cardamom, and ghee-roasted cashews and raisins.
5. Serve warm or cold.

Note: Stir often to prevent sago from sticking to the bottom.

How to make Payasam – Quick Tips for Beginners:

• Consistency matters: Most payasams thicken as they cool. Add a splash of milk before serving if needed.
• Sweeteners: Depending on the recipe, you can use sugar or jaggery. Never add jaggery directly to boiling milk – it can curdle.
• Flavorings: Cardamom is the go-to spice, but you can also try saffron or rose water for variation.
• Garnish: Always roast your cashews and raisins in ghee – it adds aroma and richness.

Conclusion

Making payasam doesn’t need to be intimidating. With just a few basic steps and ingredients, you can create a delicious homemade dessert that brings instant joy and celebration to any meal. Whether it’s a festival of Onam or just a cozy weekend, these easy payasam recipes will make you feel right at home in the kitchen.

So go ahead, add all your Payasam essentials to your Milkbasket cart, have them delivered quietly by 7 AM, light up the stove, and stir up some sweet magic!

How To Make Payasam – FAQs

What is payasam made of?

Payasam is made using ingredients like milk or coconut milk, vermicelli, wheat or lentils, a starchy base such as rice, and sweeteners like sugar or jaggery.

Is payasam eaten hot or cold?

Some prefer it hot, while others enjoy it cold – it all comes down to personal taste.

Which is the best payasam?

Palada Payasam is a beloved classic and remains one of the most popular traditional choices.