Prep Time 20 minutes minutes
Cook Time 15 minutes minutes
Total Time 35 minutes minutes
1. You can use coconut milk powder to make instant coconut milk instead of extracting fresh coconut milk which can be time consuming. Just mix 6-7 tablespoons of coconut milk powder (I used Maggi) to 1 cup warm water and mix to dissolve. Add more powder to achieve the desired thickness.
2. You may skip the step where you melt the jaggery & strain it and proceed to cook the jaggery pieces directly in the jaggery (with a few tablespoons of water if required).
3. The consistency of the payasam should be similar to custard (medium thickness). If you feel you have not achieved this you can add 1-2 teaspoons of cornflour (cornstarch) dissolved in a 1-2 tbsp warm water.