Payasam: A Timeless Indian Rice Pudding
Payasam (Payasa, Payesh) is a beloved rice pudding enjoyed across Southern and Eastern India. Made with simple ingredients—rice, milk, and jaggery—payasam has been a part of Indian cuisine for millennia. Payasam is similar to North Indian Kheer and Gujarati Doodh Pak, but each has its own character that makes it distinct.
The Ancient History of Payasam
The first recorded mention of payasam appears in Buddhist and Jain literature around 400 BCE, although food historian K.T. Achaya suggests that it could be much older, going back well beyond written history. Other historical mentions of payasam include the 12th-century Sanskrit text Manasollasa, payasam is described as being served midway through a royal meal.
Kheer, Payasam, and Doodh Pak—What’s the Difference?
So, what sets kheer and payasam apart? The short answer—not much! The main difference is the name: “kheer” is more common in North India, while “payasam” is used in the South (and “payeth” in the East. Both are creamy, milk-based puddings that are often made with rice. While they’re essentially the same dish, some variations tend to be more common depending on what it’s called.
- Payasam isn’t always rice-based—you’ll find versions made with vermicelli, lentils, millets, even tapioca. It’s often sweetened with jaggery, which gives it a deep, caramel-like flavor.
- Kheer is usually made with rice and sugar, sometimes with extras like saffron, nuts, or condensed milk to make it richer.
- Doodh Pak (a Gujarati take on kheer) is extra milky and flavored with saffron and nutmeg for a more aromatic twist.
At the end of the day, they’re all comforting, creamy desserts that have been loved for centuries. If you’re curious, check out our Kheer recipe and Doodh Pak recipe for more ways to enjoy this classic treat!
(For more details, check out our Kheer recipe and Doodh Pak recipe.)
The Secret to Perfect Payasam
Choosing the Right Rice
Short-grain rice is ideal for payasam because it releases starch, creating a naturally thick and creamy texture. In traditional recipes, rice is not rinsed or only rinsed once to retain this starch. For this recipe, sushi rice works well, but you can also use sona masoori or any short-grain rice.
There is also evidence of red rice being commonly used to make payasam a few hundred years ago.
The Role of Ghee and Cardamom
Ghee adds richness and a silky mouthfeel, while cardamom gives the pudding its signature warm aroma. These ingredients are optional, but many ancient recipes include them.
Toasted Cashews and Raisins: A Modern Touch
Cashews were brought to India by the Portuguese in the 1500s, so they weren’t originally used in payasam historically. Today cashews are a common ingredient in Indian cooking and in payasam. They are considered pretty traditional and are often toasted in ghee and added for extra crunch and nuttiness.
Recipe
Traditional Jaggery Payasam
A rich and creamy South Indian-style payasam made with short-grain rice, jaggery, and milk, infused with cardamom and finished with ghee-toasted cashews. Simple, comforting, and packed with tradition!
Ingredients
- 1/2 cup short-grain rice (such as sushi rice)
- 3/4 cup jaggery
- 3 cups milk (dairy or plant-based)
- 1/4 tsp cardamom
- 1 Tbsp ghee
Optional Topping:
- 1 Tbsp cashews
- 1 Tbsp raisins
- 1 Tbsp additional ghee
Instructions
- Rinse the rice once and drain.
- In a pot, add the rice and 1½ cups of water. Bring to a boil, then cover and cook on low heat for 20 minutes.
- Check the rice—it should be fully softened with no excess water remaining.
- Stir in the jaggery, mixing well. Add the milk and bring to a gentle boil.
- Simmer on low heat for 15 minutes, stirring often to prevent sticking. Add water if it thickens too much.
- Stir in the cardamom and ghee.
- (Optional) In a small pan, heat 1 Tbsp ghee. Toast the cashews until golden, then mix them into the payasam. Add raisins if desired.
Video
Serving & Storage
Payasam thickens as it cools, so serve warm for a thinner consistency, or let it sit for a thicker pudding. Store leftovers in the refrigerator for up to 3 days. Serve chilled or reheat as desired.
A Dessert Steeped in Tradition
Payasam isn’t just a dessert—it’s a dish with deep historical roots and cultural significance. Whether served at temple feasts, weddings, or simply as a comforting homemade treat, it remains a cherished part of Indian cuisine.
Want to explore more Indian desserts? Check out our Kheer and Doodh Pak recipes for more traditional favorites!
