Coconut Toddy Sweetened Rice (Kallu Payasam)

Name: Coconut Toddy Sweetened Rice (Kallu Payasam)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Lakshadweep
Ingredients: 150 g raw rice; 200 g toddy jaggery (kallu sharkara); 200 ml thick coconut milk; 500 ml thin coconut milk; 30 g coconut slivers; 20 g Cashews; 1 tbsp Ghee; 0.25 tsp cardamom powder

A rich, caramel-toned rice pudding sweetened with fermented coconut toddy jaggery, made for special occasions in island households.

🇮🇳India· Lakshadweep

Prep: 15 min
Cook: 45 min
Total: 60 min
Servings: 6
Difficulty: Medium
Calories: 250 kcal

Ingredients

0 of 8 gathered

Servings

150 g raw rice — washed
200 g toddy jaggery (kallu sharkara) — or substitute dark jaggery
200 ml thick coconut milk
500 ml thin coconut milk
30 g coconut slivers — for garnish
20 g Cashews — for garnish
1 tbsp Ghee — for frying garnish
¼ tsp cardamom powder

Equipment

•Heavy-bottomed pot
•Small frying pan

Nutrition

Per serving, approximate

Calories: 250 kcal
fat: 9 g
carbs: 40 g
fibre: 1 g
protein: 3 g
calories: 250 kcal

Instructions

1
Cook the rice in thin coconut milk over low heat. Simmer until soft and fully broken down, about 25 minutes.
2
Melt the toddy jaggery (palm sugar) with a little water in another pan. Strain it to remove any grit.
3
Add the melted jaggery to the cooked rice. Simmer gently for 10 minutes, stirring often.
4
Pour in the thick coconut milk. Simmer on very low heat for 5 minutes without letting it boil hard.
5
Stir in the cardamom powder. Take the pan off the heat.
6
Heat ghee (clarified butter) in a small pan. Fry the coconut slivers and cashews until golden.
7
Pour the fried garnish over the payasam (sweet pudding). Serve warm.

Chef's tips

Keep the heat low once thick coconut milk is added so it does not split. If toddy jaggery is unavailable, dark palm jaggery gives a similar deep flavour.