Friday, September 6, 2019

Chadachadayam (Rice Pudding/Payasam With Coconut Milk)

I wanted to post something fabulous for the 601st recipe! Can't believe they have added up! Chadachadayam (Rice Pudding/Payasam), a favorite payasam or pudding popular in Kerala, is not only vegan, but also gluten free. It is very similar to Pal Payasam, but differs in taste because of the additions of Jaggery and Coconut Milk.

Chadachadayam (Rice Pudding/Payasam) aka Sadasadayam or Idichu Pizhinja Payasam is a fabulous dessert and a favorite in Kerala. It is often called Idichu Pizhinja Payasam since the milk is squeezed (pizhinja) from pounded(idichu) fresh coconut and added to the payasam. But for ease of preparation, I have used canned coconut milk here.

Variations: Alternately, cook the soaked rice in a pressure cooker. Then proceed as in the recipe above. Cashews pieces and raisins  and/or chopped almonds and pistachios may be added as a garnish.

Although traditionally made with rice grains, sometimes I like to prepare it with toasted Aval aka Poha which is Rice flakes/Meal. Aval is quick and easy to cook and lends a different texture and taste. Follow the same procedure as for rice but add the toasted aval directly to the water and cook.

4-6 Servings


1/4 - 1/3 cup Rice
1 can Coconut Milk
1 cup Jaggery
2-4 Cardamom
1 tiny pinch Saffron

Ripe Banana slices
Toasted Coconut Shreds
Toasted Almond slices


Rinse the rice and soak it in fresh water for one hour. Drain and place in a large pan with 1 cup of water. Bring to a boil, reduce heat and simmer for 10 minutes. 

While the rice is cooking, crush the cardamom pods slightly, gather the seeds and discard shells. Grind the cardamom seeds and saffron finely using a mortar and pestle. A couple of pinches of sugar will make grinding easier.

Mix half the coconut milk with a cup of water and add to the rice, bring back to a boil, reduce heat and simmer stirring occasionally until the rice is very soft and creamy. Mash well but not into a smooth paste.

Stir in the sugar, the rest of the milk and bring it to a boil. Turn off the heat. Stir in the ground cardamom and saffron.

Remove from heat and let cool for 10 minutes.

Serve hot, warm or cool as you wish. Garnish individual servings with banana slices, coconut, and nuts as desired. 


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