29 August, 2025

You know that warm, fragrant bowl that makes every celebration feel like home? That’s payasam, the creamy Indian rice pudding that folds memories, milk and cardamom into one spoonful. When you cook it, your kitchen will smell like slow-cooked comfort: simmered milk, toasted nuts, and the gentle perfume of rice released into a silky, sweet broth. You will find it simple to make, and deeply rewarding to serve at festivals, weddings, or a quiet family dinner. Use good-quality rice and whole spices, and you will notice the difference in texture and aroma right away. In this recipe, we walk you through an easy, authentic method that stays true to tradition while fitting into a modern kitchen. You will learn how to coax creaminess without fuss, how to layer flavours, and why choosing the right rice matters. Try this once and you will see how a single dessert can turn a meal into a celebration.

Payasam in Indian Festivities

Payasam is a must-have for festivals like Diwali and Pongal, and it often appears at weddings and temple offerings too. Its sweetness symbolises prosperity and togetherness and serving it says you wish blessings on everyone at the table. Across the south of India, you will meet variations that reflect local tastes: Paal Payasam from Kerala is milk-rich and velvety, Paruppu Payasam from Tamil Nadu mixes lentils with jaggery for earthy sweetness, and Semiya Payasam in Andhra and Telangana uses vermicelli for a lighter texture. Each version is an invitation to share warmth and good fortune.

Ingredients for Payasam

• Kohinoor Super Value Authentic Basmati Rice (available in 1kg and 5kg packs; aged for aroma and length).
• Full-fat milk — 1 litre
• Sugar or jaggery — 100–150 g, to taste
• Cardamom pods, lightly crushed — 3–4
• Cashews and raisins — small handful each, toasted
• Ghee — 1–2 tablespoons
• A pinch of saffron (optional)

Step-by-Step Cooking Instructions for Payasam

Step 1: Rinse 1/4 cup of Kohinoor basmati gently and soak for 15 minutes. Drain.

Step 2: In a heavy-bottomed pan, bring the milk to a gentle boil. Keep the heat medium-low so it does not scald.

Step 3: Add the rice and crushed cardamom. Simmer, stirring occasionally, until the rice is soft and the milk thickens — about 25–30 minutes.

Step 4: Stir in sugar or jaggery slowly, tasting as you go. If using jaggery, dissolve it in a little warm water before adding.

Step 5: In a small pan, heat ghee and fry cashews until golden; add raisins and let them puff. Stir these into the pudding. Add saffron if using and simmer two more minutes.

Step 6: Remove from heat and let it rest for a few minutes; it will thicken further. Serve warm or chilled.

Tips for Perfect Creamy Payasam

Here are some useful tips to keep in mind, when you are cooking some Payasam:

• Use full-fat milk and cook slowly for the creamiest texture.
• Stir gently and frequently to prevent the rice from sticking.
• Toast nuts in ghee for a richer aroma.
• If it thickens too much, add a splash of warm milk to loosen.
• For extra richness, finish with a teaspoon of condensed milk.

Serving Suggestions for Celebrations

Serve in small earthen bowls for a rustic feel or in porcelain for a formal meal. Garnish with toasted cashews, a few strands of saffron, and a light sprinkle of crushed cardamom. Pair with savoury mains like biryani or a simple vegetable curry so the dessert’s sweetness truly shines. It also makes a lovely offering at religious ceremonies and a comforting finish to a family meal.

Why Choose Kohinoor Basmati for Payasam?

Kohinoor Super Value Authentic Basmati is aged and known for a delicate, nutty aroma that blossoms when steamed or simmered. Its long grains cook well and keep a pleasant texture that works beautifully in traditional desserts as well as biryanis. The brand highlights premium quality, natural fragrance and consistent cooking results, qualities that help your pudding turn out reliably creamy each time.

Sweeten Every Celebration with Our Payasam Recipe

This rice payasam pudding is more than a dessert; it is a comfort that carries cultural meaning, sweetness and shared memories. Use quality ingredients, take your time while cooking, and you will reward your guests with a dish that feels both nostalgic and fresh. Try this simple method with Kohinoor basmati and share the result, you might start a new family tradition.

FAQ's

What is the difference between Payasam and Kheer?

Both are milk-based puddings, but regional names and ingredients differ. Kheer is a pan-Indian term often using rice, while payasam refers specifically to South Indian styles that may use milk, coconut milk, lentils or jaggery.

Which type of rice is best for Payasam?

Aged, aromatic long-grain rice such as Kohinoor Super Value Authentic Basmati works well because it releases fragrance and cooks to pleasant, separate grains that soften into a creamy pudding.

How do I make Payasam richer and creamier?

Use full-fat milk, simmer slowly, add a splash of condensed milk at the end, and finish with a small knob of ghee for silkiness and aroma.