Mulayari Payasam – Bamboo Rice Payasam

4.2, 73 reviews

Advance Vishu and Easter wishes...

Recipe Details  
4.2, 73 reviews

Posted by
Posted on 8, Sep 2012
Serving 5-8 people
Ready in 60-90 minutes
Post Views 23.2 K views
Post Rating 4.16 out of 5 , from 73 reviews
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  • Bamboo seed/rice - 200 Gms
  • Jaggery - 500 Gms, crushed
  • Thick coconut milk, first milk - 1 cup
  • Thin coconut milk, second milk - 4 cup
  • Very thin coconut milk, third milk - 8 cup
  • Cashew nuts - ½ cup
  • Thin coconut slices - ½ cup
  • Dried ginger powder- 1 Teaspoon
  • Cumin seed powder- ½ Teaspoon
  • Cardamom powder- 1 Teaspoon
  • Ghee - ¼ cup + 2 Tablespoon
  1. Wash the bamboo rice thoroughly for 3-4 times in cold water and keep it aside.
  2. Boil crushed jaggery along with enough water, until the jaggery is completely dissolved. Filter to remove impurities and set aside.
  3. Heat 2 tablespoon ghee in a pan, add in the coconut slices and fry until light golden in color on low heat. Transfer to a bowl and set aside.
  4. Add cashew nuts in the same pan and fry until light golden in color. Transfer to a bowl and set aside.
  5. Place a heavy bottomed pan on medium heat. Pour third coconut milk(8 cups) and let it boil.
  6. When it starts to boil, add the washed bamboo rice and cook till the rice is ¾ cooked. If it is not cooked well, add sufficient water and cook again. Stir occasionally.
  7. Then add in the melted jaggery and second coconut milk(4 cups). Mix well and cook until the payasam is thick. Stir occasionally.
  8. Now add in the dried ginger powder, cardamom powder and mix well.
  9. Then add in the first coconut milk, fried cashew nuts, coconut slices, ¼ cup of ghee and mix well.
  10. Cook until the payasam is semi-thick on a medium flame for about 5-8 minutes. Stir continuously.
  11. Remove from heat and serve warm.


  • You need to grate 3 medium coconut to get the specified amount of coconut milk.
4.2, 73 reviews

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