Rice Payasam With Cadbury Cocoa Powder For Onam Recipe
Romi Bhattacharjee
127 Recipes
Nurtured by the nourishing meals of her mother and pishimoni (paternal aunt), Romi ...
Romi Bhattacharjee
127 Recipes
Nurtured by the nourishing meals of her mother and pishimoni (paternal aunt), Romi ...
This Onam, how about adding a perfect chocolatey twist to the regular rice payasam? Here’s the recipe for you to try this fusion version of the sweet dish.
Difficulty:easy
Serves:2
Time:25 mins
Contains egg: No
Onam, the vibrant annual harvest festival of Kerala, is all about celebrating growth, abundance, prosperity, and togetherness with your loved ones. And food has always been an integral part of the celebration. Served as the sweet ending to the elaborate Onam Sadhya, rice payasam ensures the new harvest year begins on a sweet and cheerful note. While the traditional rice payasam has ruled hearts for decades, these days a chocolatey fusion twist on the same recipe is gaining popularity as well.......Read More
Ingredients
2
Servings
For the Recipe
- Cadbury Cocoa Powder - 1 tsp
- Short Grain Rice - 1 / 2 cup
- Full Cream Milk - 1 / 2 litre
- Sugar - 2 tsp (adjust as per taste)
- Ghee - 1 tsp
- Cardamom powder (optional) 1 / 2 tsp
- Chopped cashew nuts and raisins - 1 tsp
- Chopped cashews & dry rose petals for garnishing (optional)
Directions

Wash the rice thoroughly and soak it for 30 minutes. In a pan, bring the milk to a gentle boil. Add the soaked rice and cook on low heat for 10–15 minutes, stirring occasionally, until the rice is tender and the milk has thickened slightly.

In a small bowl, whisk the Cadbury Cocoa Powder with 3–4 tbsp of warm milk until you have a smooth, lump-free paste.

Add the cocoa mixture to the payasam and mix well.

Stir in the Sugar and cook for another 3–4 minutes, stirring continuously until the sugar dissolves completely. Keep stirring to prevent the payasam from sticking to the bottom of the pan.

Once the payasam reaches your desired consistency, add the cardamom powder and give it a final stir.

Heat the ghee in a small pan, fry the cashews until golden, then add the raisins and fry until they puff up.

Pour the ghee along with the roasted nuts into the payasam. Mix gently.

Garnish with chopped nuts, and serve warm or chilled.
Serve warm for the ultimate creamy, chocolatey indulgence.
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