Introduction:

Payasam—also called Paramannam in Telugu and “Chawal ki Kheer” in Hindi—is a sacred festive dessert across India. In this recipe we use the pressure cooker method so the milk–rice cooks silky soft in just 3 whistles, then finish with a strained jaggery syrup so it never splits. Simple method, big flavor!

Preparation Notes (Milk, Jaggery & Aroma)

• Milk Full-fat milk gives the best richness. Use milk and rice in equal volume; add 1½ cups water so rice softens faster.
• Jaggery Always melt and strain the jaggery syrup to remove grit; this also helps prevent curdling.
• Edible Camphor A tiny pinch adds a traditional festive note—use sparingly.

Cooking Time:

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Ingredients:

• Rice – 1/2 cup (soaked 30 mins)
• Moong dal – 2 tbsp (soaked 30 mins)
• Milk – 1/2 cup
• Water – 1.5 cups
• Jaggery – 1.5 cups
• Water – 1/4 cup (for syrup)
• Cardamom pods – 3
• Cardamom powder – 1/2 tsp
• Ghee – 3 tbsp
• Cashews – 10
• Raisins – 3 tbsp
• Edible camphor – a pinch (optional)

Step-by-Step-Instructions:

1. In a pressure cooker, add milk, water and soaked rice. Cook on low flame for 3 whistles, until very soft.
2. Meanwhile, melt jaggery with 1/4 cup water; strain to make a clean syrup.
3. Open the cooker, pour the jaggery syrup into the soft rice mixture and simmer for 3–4 minutes, stirring. Add a tiny pinch of edible camphor if using.
4. Heat ghee, fry cashews and raisins till golden/puffed and mix into the payasam; finish with cardamom powder and switch off.

Pro Hack: Always cook rice–milk fully first, then add jaggery syrup at the end—this way the payasam doesn’t split.

Tips & Variations:

• Soaking sona masoori rice + moong dal speeds up cooking and gives a softer texture.
• For a richer taste, increase milk quantity.
• If time permits, keep it on gentle heat a little longer after adding syrup for deeper color and flavor.

Serving Suggestions

• Tastes best warm; can be enjoyed chilled too.
• Perfect as prasad for festivals and auspicious occasions.
• Top with a few fruit bits (papaya, mango, or grapes) for a fun twist.

Health Benefits

• Instant energy from milk, rice, jaggery and ghee.
• Jaggery supports digestion; raisins/jaggery contribute iron for hemoglobin.
• Ghee and cashews provide good fats and satiety.

Frequently Asked Questions (FAQs)

Can I replace jaggery with sugar?

Yes. The flavor and color will be milder with sugar; jaggery gives a deeper caramel note.

Is edible camphor mandatory?

No—completely optional. Use only a tiny pinch if you like the traditional aroma.

Is moong dal necessary?

Not mandatory. It adds body and a nutty note; you can skip it for a smoother kheer.

Conclusion:

In just 3 whistles, you get a rich, non-curdling jaggery payasam with classic festive aroma. Try this cooker method once—you’ll want to make it often, not just on festivals!

Tags:

Bellam Payasam, Bellam Paramannam, Jaggery Rice Kheer, Sweet Pongal with Jaggery, Andhra Bellam Payasam, Easy Cooker Payasam, Traditional Indian Desserts, South Indian Sweets, Bellam Kheer Recipe, Festival Sweet Recipes, Paramannam Recipe, Jaggery Kheer, Pongal Festival Recipes, Authentic Payasam Recipe, Indian Temple Prasadam