If you prefer you may use jaggery too. The quantity depends on how sweet you prefer your payasam to be. Use about 1/2 cup of powdered jaggery to begin with. Do note that it is important to melt the jaggery with a little water first and strain it as it may contain impurities. Then add the jaggery syrup after the payasam has been removed from the heat. If you add jaggery to the payasam when it is still boiling, the acidity in the jaggery will curdle the milk. Mix well to incorporate when the payasam is warm.