Undralla Payasam | Traditional Ganesh Chaturthi Sweet with Coconut Milk & Jaggery

Introduction

Undralla Payasam is one of the most sacred and traditional sweets prepared as naivedyam during Ganesh Chaturthi in Andhra Pradesh and Telangana. This divine dessert is made with tiny rice flour dumplings (undrallu) that are first steamed and then gently simmered in creamy coconut milk, sweetened with jaggery, and flavored with aromatic cardamom.

Unlike rich restaurant-style desserts, Undralla Payasam reflects the simplicity and purity of festival cooking. The ingredients are minimal, sattvic, and deeply rooted in tradition. The soft dumplings symbolize prosperity and abundance, while jaggery represents sweetness in life. Coconut milk adds richness without heaviness, making this dish both comforting and nourishing.

This payasam is not just food—it is an offering filled with devotion. Every spoonful carries the warmth of tradition, making it a must-have during Vinayaka Chavithi pooja. Whether served warm as naivedyam or chilled later as dessert, Undralla Payasam always tastes special.

Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Ingredients

• 1 cup rice flour
• 2 cups water (divided)
• 2 tsp ghee
• A pinch of salt
• 1 cup grated jaggery
• 2 cups thick coconut milk
• ½ tsp cardamom powder
• 8–10 cashew nuts
• 8–10 raisins

Step-by-Step Instructions

1. Prepare the dough:
   Boil 1 cup water with a pinch of salt and 1 teaspoon ghee. Reduce heat and slowly add rice flour while stirring continuously. Turn off heat, cover, cool slightly, and knead into a smooth, soft dough.
2. Shape the undrallu:
   Grease your palms with ghee. Pinch small portions of dough and roll into marble-sized balls.
3. Steam the dumplings:
   Steam the balls in an idli steamer or covered pot for 7–10 minutes until firm but soft.
4. Prepare jaggery syrup:
   Heat grated jaggery with 1 cup water until dissolved. Strain to remove impurities.
5. Make the payasam base:
   In a thick-bottomed pan, heat coconut milk with a little water on low flame.
6. Add undrallu:
   Gently add steamed dumplings and simmer for 5–7 minutes so they absorb the coconut flavor.
7. Sweeten carefully:
   Add jaggery syrup slowly on low heat, stirring gently to prevent curdling.
8. Finish:
   Add cardamom powder. Fry cashews and raisins in ghee until golden and add to payasam.

Tips & Variations

• Always steam the dumplings before adding to liquid.
• Keep the flame low after adding jaggery.
• Fresh coconut milk gives the best flavor.
• Add saffron strands for festive richness.
• Millet flour can be used for a healthier version.

Health Benefits

• Rice flour provides quick energy and easy digestion.
• Jaggery is rich in iron and minerals.
• Coconut milk supports immunity with healthy fats.
• Cardamom improves digestion.

Nutrition (Approx. per serving)

• Calories: 260 kcal
• Carbohydrates: 42 g
• Fat: 9 g
• Protein: 4 g

Who Should Eat / Avoid

Good for: Children, elders, fasting days, festive meals.
Avoid or limit: People with coconut allergy or strict diabetic diet.

Storage Tips

• Best consumed fresh.
• Refrigerate up to 2–3 days.
• Reheat gently with warm water or coconut milk.

Frequently Asked Questions (FAQs)

Can I use milk instead of coconut milk?
Yes, but coconut milk gives authentic flavor.

Why did my payasam curdle?
High heat after adding jaggery causes curdling.

Can I make it ahead?
Yes, but add coconut milk while reheating.

Conclusion

Undralla Payasam is a soulful Ganesh Chaturthi dessert that blends devotion, tradition, and nutrition. With soft rice dumplings, creamy coconut milk, and jaggery sweetness, this sacred naivedyam brings peace and joy to every festive table. Prepare it with love, offer it to Lord Ganesha, and share the blessings with family.

Tags:

Undralla Payasam, Ganesh Chaturthi Naivedyam, Vinayaka Chavithi Recipes, Andhra Traditional Sweets, Coconut Milk Desserts, Jaggery Sweets