Low Sodium Traditional Rice Payasam

Indulge in the creamy richness of Low Sodium Traditional Rice Payasam, a delightful South Indian dessert made without compromising on flavor! This guilt-free version of a classic favorite combines the natural sweetness of jaggery with the velvety smoothness of coconut milk, offering an aromatic blend of cardamom and toasted nuts for that perfect festive touch. Short-grain rice like Sona Masoori is gently cooked to perfection and simmered with golden jaggery syrup, enhancing the dish's traditional charm. Finished with golden-brown cashews and plump raisins fried in ghee, this low-sodium payasam is a comforting treat that’s as wholesome as it is indulgent. Whether served warm or chilled, it’s an impeccable dessert for celebrations or when you’re craving something sweet without added salt! Perfect for those seeking healthy Indian dessert recipes, reduced sodium options, or a gluten-free delight.

Nutriscore Rating: 50/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 0.5 cups White raw rice (preferred: short-grain rice like Sona Masoori)
• 2 cups Water
• 2 cups Coconut milk (unsweetened, full-fat)
• 0.75 cups Jaggery (grated or powdered)
• 0.5 teaspoons Cardamom powder
• 2 tablespoons Cashews (unsalted, broken into pieces)
• 1.5 tablespoons Raisins
• 1 tablespoon Ghee (clarified butter)

Directions

Step 1

Wash the rice thoroughly under running water until the water runs clear.

Step 2

In a deep-bottomed pan, add the rice and water. Cook on medium heat until the rice is soft and fully cooked, stirring occasionally to prevent sticking.

Step 3

In a separate small saucepan, melt the jaggery in 1/4 cup of water over low heat. Stir until it’s completely dissolved, then strain the syrup to remove any impurities. Set aside.

Step 4

Once the rice is cooked, reduce the heat to low and mash it gently with the back of a spoon to break down the grains slightly.

Step 5

Add the coconut milk to the cooked rice and stir well. Allow it to simmer for 5-7 minutes, stirring occasionally to prevent the bottom from burning.

Step 6

Add the strained jaggery syrup to the coconut milk and rice mixture. Stir continuously and let it simmer for another 4-5 minutes to blend the flavors.

Step 7

Sprinkle the cardamom powder into the payasam and mix well. Turn off the heat.

Step 8

In a small skillet, heat the ghee. Add the cashews and sauté until they are golden brown. Add the raisins and sauté for another 30 seconds until they puff up.

Step 9

Pour the fried cashews and raisins, along with the ghee, into the payasam. Stir gently to combine.

Step 10

Serve the payasam warm or chilled, as preferred. Enjoy the creamy, aromatic dessert!

Nutrition Facts

Serving size	(1301.4g)

Amount per serving	% Daily Value*
Calories	2473.1

Total Fat 136.9g	0%
Saturated Fat 111.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 36.4mg	0%
Sodium 151.7mg	0%
Total Carbohydrate 313.5g	0%
Dietary Fiber 13.8g	0%
Total Sugars 213.0g
Protein 22.2g	0%

Vitamin D 0IU	0%
Calcium 289.2mg	0%
Iron 38.5mg	0%
Potassium 3563.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.9%

Protein: 3.4%

Carbs: 48.7%