Thursday, April 2, 2015

Tandla Godshe (Rice Payasam)

Rice Payasam is a popular sweet dish in South India. South Indian people love rice in any form. They love to have rice for breakfast, lunch and dinner. Rice Payasam (kheer) is a popular sweet dish made during festivals, get togethers, marriages etc. Kheer can be made by cooking rice in milk and then sweetened it with sugar and finally flavored with cardamom or it can be made the way I have shown today. The cooked rice is sweetened with jaggery and then enriched with coconut milk (or plain milk) and cardamom. Both ways it turns out good. Do try making this and I hope you enjoy it.


  • White Rice** - 1/2 cup (I used Basmathi)
  • Thick Coconut Milk* - 3/4 to 1 cup
  • Jaggery, powdered - 1/2 cup (vary accordingly)
  • Cardamom Pods - 3-4
  • Raisins - 1-2 Tbsp (optional)
  • Water - 2 1/4 cup
*I have used canned coconut milk. It works well but for best results, you can use freshly extracted coconut milk. You can check out the method of extraction here.
You can use any white rice. 


Wash the rice 2-3 times and put it in a cooking pot. Now add 2 1/4 cups of water . Start heating it.

When it comes to a boil, continue heating for a minute and then close the lid. Turn off the heat and let it sit for 15 minutes. After 15- 20 minutes, the rice will be cooked and most of the water will be absorbed.

Now start heating the rice mixture. To this add raisins and powdered jaggery. Once it comes to a boil, heat it on a medium flame for 3-4 minutes.

Then turn off the heat. Finally add in the coconut milk and cardamom powder. 

Mix well.
Tandla Godshe is ready!

Serve it hot or warm. Above measurement serves 3-4 people.

Note: The Payasam thickens as it cools. If it becomes too thick you can always add little water or milk to get desired consistency.
The color of the payasam depends on the color of the jaggery.

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