Photo: Tracy Hunter · CC BY 2.0 · Wikimedia Commons

Kerala · Lunch

Paysam with Jaggery

Traditional 141. Paysam with Jaggery recipe

🧺 Ingredients

• 1 cup basmati rice
• 4 cups whole milk
• 100g jaggery, grated
• 3 tbsp ghee
• 1/4 cup cashew pieces (40g)
• 1/4 cup raisins (30g)
• 4-5 green cardamom pods, crushed
• 1 tsp vanilla extract
• Salt to taste

👩‍🍳 How to make Paysam with Jaggery

1. Temper ghee (1 min, high heat 180°C): Heat ghee, add cashew pieces. Fry until golden. Visual: cashews turn light golden-brown.
2. Add raisins (1 min, medium heat 160°C): Add raisins to hot ghee, fry 20 seconds until they swell. Visual: raisins puff up. Keep cashew-raisin mixture aside.
3. Simmer milk (8 mins, medium heat 160°C): Heat 4 cups milk in heavy pot. Do NOT boil. Visual: steam should rise, tiny bubbles at edges.
4. Add rice (3 mins, medium heat 160°C): Add cooked rice to hot milk, stir well. Simmer gently, stirring occasionally. Visual: rice will dissolve slightly into milk, mixture becomes creamy.
5. Add jaggery (2 mins, low heat 130°C): Add grated jaggery, stir until completely dissolved. Visual: paysam becomes pale brown, sweet aroma develops.
6. Add cardamom (1 min, no heat): Remove from heat, add crushed cardamom pods, vanilla extract, salt. Stir well. Visual: aromatic fragrance intensifies.

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