September 13, 2016

Idichu Pizhinja Payasam (Popular Dessert of Kerala)

This is the traditional and authentic Kerala Payasam / Kheer served in most of the marriages. Marraige feasts in Kerala are known for the varieties of payasams served. Minimum two varieties are served. In those days they serve this Idichu Pizhinja payasam with a ladle made of  polished coconut shells. The jaggery syrup blended with coconut milk and the small coconut pieces roasted in ghee make this kheer heavenly...





  • Pre time: 20 mins
  • Cooking time: 20 mins
  • Serves: 2

Ingredients for making Idichu Pizhinja Payasam (Popular dessert of Kerala) :


  • Raw rice 3 table spoons
  • Jagerry powder 6 or 7 table spoons
  • Coconut milk (Thin and diluted) 300 ml 
  • Thick coconut milk 200 ml
  • Green cardamom powder 1/2 tea spoon
  • Chukku podi / Dry ginger powder 1/4 tea spoon
  • Ghee 4 tea spoons
  • Thinly chopped coconut pieces 1 tb spoon


How to make Idichu Pizhinja Payasam (Popular dessert of Kerala)?

Wash the rice and boil or pressure cook to soft.
Heat a heavy bottomed pan with 2 tea spoons of ghee.
Add the boiled rice to it and saute for two minutes.
Add the powdered jaggery to it and mix well.














Once it is fully melted keep stirring till it reaches syrup consistency.














Pour the thin milk in to it and allow them to boil well till the raw smell of jaggery vanishes at least for ten minutes in medium flame.
Let it boil well till becomes semi solid in consistency. Add the cardamom powder, dry ginger powder.














Pour in the thick milk and immediately switch off the stove.















Heat a sauteing pan and fry the coconut pieces in ghee till they become golden brown and add to the payasam.
Serve hot.






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