Idichu Pizhinja Payasam (A traditional Kerala pudding with Coconut Milk) | How to make Idichu Pizhinja Payasam (A traditional Kerala pudding with Coconut Milk)

By Amrita Iyer  |  5th Oct 2016  |  
5 from 2 reviews Rate It!
  • Idichu Pizhinja Payasam (A traditional Kerala pudding with Coconut Milk), How to make Idichu Pizhinja Payasam (A traditional Kerala pudding with Coconut Milk)
Idichu Pizhinja Payasam (A traditional Kerala pudding with Coconut Milk)by Amrita Iyer
  • Prep Time

    30

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

53

2

About Idichu Pizhinja Payasam (A traditional Kerala pudding with Coconut Milk) Recipe

I present a Payasam which is absolutely delicious,coconut based and great for festivals and occasions."Idichu" means ground to a paste and "Pizhinja" means squeezed and this refers to the process of extracting Coconut milk and the Payasam prepared keeping that as a base. With the passage of time, the pudding has undergone a slight transformation with milk and sometimes Condensed Milk added to thicken it. Coconuts have become quite expensive so other alternatives added to retain the taste of the Payasam so that it stays as tasty and thick! Iyers who migrated have almost forgotten this treasured recipe and it will be an utmost pleasure to reintroduce it in their "to do" schedules!

Idichu Pizhinja Payasam (A traditional Kerala pudding with Coconut Milk), a deliciously finger licking recipe to treat your family and friends. This recipe of Idichu Pizhinja Payasam (A traditional Kerala pudding with Coconut Milk) by Amrita Iyer will definitely help you in its preparation. The Idichu Pizhinja Payasam (A traditional Kerala pudding with Coconut Milk) can be prepared within 30 minutes. The time taken for cooking Idichu Pizhinja Payasam (A traditional Kerala pudding with Coconut Milk) is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Idichu Pizhinja Payasam (A traditional Kerala pudding with Coconut Milk) step by step. The detailed explanation makes Idichu Pizhinja Payasam (A traditional Kerala pudding with Coconut Milk) so simple and easy that even beginners can try it out. The recipe for Idichu Pizhinja Payasam (A traditional Kerala pudding with Coconut Milk) can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Idichu Pizhinja Payasam (A traditional Kerala pudding with Coconut Milk) from BetterButter.

Idichu Pizhinja Payasam (A traditional Kerala pudding with Coconut Milk)

Ingredients to make Idichu Pizhinja Payasam (A traditional Kerala pudding with Coconut Milk)

  • 1/4 cup any short grained rice like Sona Mansuri - soaked for 30 minutes
  • 1 Cup water
  • 2 tsp ghee
  • 1 tbsp sugar
  • 1/2 cup Milk
  • 3 tbsp powdered jaggery
  • 1/2 cup condensed milk
  • 1/2 fresh coconut - grated/100 ml coconut Milk
  • 2 Tsp cardamom powder

How to make Idichu Pizhinja Payasam (A traditional Kerala pudding with Coconut Milk)

  1. Cook the rice : Drain the soaked rice. Heat ghee in a pressure cooker and add the rice. Saute on low heat for 2 - 3 minutes and add the water. Close lid and pressure cook for 3 - 4 whistles till rice is cooked. Allow the pressure to release.
  2. Make the Coconut Milk : Take the grated Coconut and add 1 cup of water to it. Grind to a fine paste and strain through a fine mesh strainer into a cup or a bowl. Keep aside this is the first milk.
  3. Add 1 cup water to the coconut again and grind it. Strain it to get the second milk and keep it in a separate bowl. Extract the third milk which would be very watery and keep that separate as well.
  4. Make the payasam : Take off the pressure cooker lid and add the 1/2 cup milk and the third Coconut Milk. Start boiling till it reduces to half the quantity. Now add the second milk and continue boiling.
  5. Take off heat and allow to cool slightly. Add the condensed milk and the first extracted thick coconut milk. Add cardamom powder and mix well. Cover and cool it to room temperature before serving it!

My Tip:

I have used very light coloured and pale organic Jaggery as that was what was available here so I got a creamy white texture. However with the use of dark or light brown Jaggery the Payasam will take on light or dark coloured hues! The taste remains unbeatable!

Reviews for Idichu Pizhinja Payasam (A traditional Kerala pudding with Coconut Milk) (2)

Padma I2 years ago

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krishna v2 years ago

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