Thooyamalli Payasam
Thooyamalli Payasam
The purest, most luminous white rice payasam — made with the heritage rice that Tamil Nadu temples have used for offerings for centuries. Milk white, gentle and sacred in character.
Ingredients & Method
Cook ½ cup Thooyamalli Rice Flakes in 3 cups full-fat milk on medium-low for 20 minutes, stirring frequently, until creamy white and dissolved. Off heat, add ¾ cup sugar or strained jaggery and ½ tsp cardamom. Stir until dissolved. Top with cashews and raisins fried in ghee. The payasam will be a brilliant white — the most visually pure payasam in Tamil cuisine.
Use sugar rather than jaggery if you want the payasam to remain pure white — the traditional temple colour. With jaggery it turns golden. Both versions are delicious. The Thooyamalli starch creates a naturally thick, creamy consistency that requires no other thickener.
Made with Sree Kumaran Thooyamalli Rice Flakes
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