Photo: Suyash.dwivedi · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Dessert

Koova Payasam

Arrowroot (koova) cooked into a delicate, translucent pudding with coconut milk and jaggery — light, cooling, and gentle on digestion, traditionally prepared for festivals and for convalescent care.

🧺 Ingredients

• Arrowroot powder (koova powder): 80 g
• Jaggery: 200 g
• Thick coconut milk: 350 ml
• Thin coconut milk: 400 ml
• Ghee: 2 tbsp (30 ml)
• Cardamom: 4 pods (crushed)
• Cashew nuts: 20 g
• Water: 200 ml

👩‍🍳 How to make Koova Payasam

1. Mix 80 g arrowroot powder in 200 ml cold water until completely lump-free.
2. Set aside.
3. Dissolve 200 g jaggery in 100 ml water over medium heat.
4. Strain through a fine sieve.
5. Pour thin coconut milk into jaggery syrup over medium heat.
6. Bring to a gentle simmer.
7. Add the arrowroot slurry slowly, stirring constantly over medium heat.
8. The mixture will turn translucent and thicken within 5–7 minutes.
9. Stir continuously to prevent lumps.
10. Reduce to low.
11. Add thick coconut milk and cardamom.
12. Stir gently for 3–4 minutes without boiling.
13. The payasam should be translucent and lightly thickened.
14. Fry cashews in ghee over medium heat until golden.
15. Pour over payasam.
16. Serve warm.

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