7 Cup Sweet Recipe in Tamil: Cardamom-Spiced Payasam With Warm Coconut Milk

This 7-cup sweet recipe brings the fragrant, velvety richness of Tamil payasam to your kitchen—where warm coconut milk and cardamom transform simple rice into a dessert fit for celebrations. 💛 I developed this version after years of perfecting the balance between creamy texture and aromatic spices, ensuring every spoonful delivers that signature Tamil sweetness without requiring hours of simmering.

The secret lies in the slow-cooked rice base and the way fresh cardamom infuses through the coconut milk, creating layers of flavor that feel both nostalgic and refined.

The recipe uses 7 cups of rice as the foundation, which cooks into a tender, melt-in-your-mouth consistency when simmered with jaggery and milk. What makes this payasam special is the tempering step—where ghee, cashews, and cardamom are toasted to perfection before being folded into the warm mixture.

This technique adds depth and a subtle crunch that elevates the dish from ordinary to extraordinary. It’s the kind of dessert that feels like a hug in every bite, with just the right amount of sweetness to satisfy without being overpowering.

By the time you serve this payasam, you’ll have a dish that’s creamy, aromatic, and impossibly comforting—perfect for sharing during festivals like Pongal or as a special treat after a family meal.

The warm coconut milk base ensures it stays luscious even when chilled, while the cardamom and saffron add that signature Tamil touch.

This recipe is designed to be foolproof, with clear steps that guide you from boiling the rice to tempering the spices, so you can focus on enjoying the process as much as the result.

For those looking to customize, you can adjust the sweetness by adding more jaggery or swap in other nuts like almonds or pistachios.

Serve it warm with a sprinkle of fried cashews on top, or chill it slightly for a refreshing dessert that feels equally at home in summer or winter. Here’s how to make it—step by step—so you can bring this classic Tamil sweet into your own kitchen with confidence.

Ingredients for 7 cup sweet recipe in tamil

Seven simple ingredients transform into this velvety Tamil payasam—creamy, aromatic, and perfect for celebrations.

The rice is the heart of this payasam, so jasmine or basmati work best—they stay tender when simmered. Indian grocery stores or bulk bins carry the best quality, but any long-grain white rice will do in a pinch. Jaggery is non-negotiable for that authentic Tamil sweetness—avoid honey or sugar substitutes. If you can’t find jaggery, dark brown sugar is the closest alternative, though it lacks the same depth. For the coconut milk, full-fat canned brands like Goya give the richest texture, but homemade is even better if you’re feeling ambitious.

No cardamom pods? Ground cardamom at half the amount works, but the whole pods infuse so much better. Saffron is pricey, so use what you have—even a pinch adds that signature color. Swapping cashews for almonds or pistachios is totally fine, but toast them first for that same nutty crunch. The rose water might seem optional, but it’s what makes this payasam feel special—skip it only if you’re sensitive to floral notes. For the milk, whole milk is best, but you can use a mix of milk and water if you’re watching calories.

This payasam tastes even better the next day once the flavors meld. Store it in the fridge for up to 5 days, covered tightly. To serve, gently reheat on low—just until warm through. The texture should be creamy but not runny. If it thickens too much, stir in a splash of warm milk. For festivals, make it a day ahead so the spices have time to infuse fully. The leftovers? Freeze for up to 3 months—just thaw in the fridge overnight.

Step-by-step instructions for cardamom-spiced payasam

Here’s how to craft this fragrant Tamil dessert with silky rice and aromatic spices.

In a heavy-bottomed pot, combine the 7 cups Long-Grain White Rice with the 4 cups Water. Bring to a rolling boil over medium-high heat until it reaches a full boil. Then reduce heat to low and simmer uncovered for 15-18 minutes until the water is completely absorbed and the rice is tender but still slightly firm.

Stir once halfway through cooking to prevent sticking. You’re aiming for rice that’s cooked through but not mushy—it should hold its shape when pressed between fingers. If it’s not done after 18 minutes, add 2 tablespoons more water and continue cooking. The rice should be completely dry at the end, with no liquid remaining.

In a separate saucepan, combine the 2 cups Whole Milk, 4 cups Coconut Milk, 10 whole Green Cardamom Pods, and 0.25 tsp Ground Cinnamon. Bring to a gentle simmer over medium heat and let it cook for 5-7 minutes until it reduces slightly and the spices release their aromatic oils.

Remove from heat and let it steep for 5 minutes covered. Strain through a fine-mesh sieve into a clean bowl, pressing gently on the cardamom pods to extract maximum flavor. Discard the pods. This infused milk will carry the signature cardamom aroma throughout your payasam.

In the same saucepan, melt the 1.5 cups Jaggery over low heat with 0.5 cup Ghee until completely dissolved and the mixture turns into a smooth syrup. This should take about 5-7 minutes. Watch carefully—jaggery burns easily, so keep the heat gentle.

Once melted, remove from heat and stir in the 1 tsp Rose Water and 0.25 tsp Salt. Let it cool slightly for 2 minutes. The syrup should be thick but pourable. If it crystallizes while cooling, gently reheat just until smooth again.

Add the cooked rice to the warm jaggery syrup and mix thoroughly. Then pour in the infused milk mixture and combine gently. Cook over low heat for 8-10 minutes, stirring occasionally, until the mixture thickens slightly and becomes creamy. The payasam should coat the back of a spoon but still be spoonable.

During the last 2 minutes of cooking, stir in the 0.5 cup toasted Raw Cashews (toasted separately in a dry pan for 2-3 minutes until golden). The cashews should be warm but not burnt. Remove from heat and let it sit for 5 minutes to thicken further.

Soak the 0.25 tsp Saffron Strands in 1 tablespoon warm milk for 5 minutes until vibrant red. Stir this saffron milk into the payasam just before serving. The color will transform beautifully, creating that signature golden hue.

Serve immediately while warm. The payasam should be creamy with a delicate balance of sweet jaggery, floral rose water, and warm cardamom. Garnish with extra toasted cashews if desired. For best texture, serve within 30 minutes of making.

Flavor customization for this recipe

Spice Level Control

Cardamom is the star here, but you can adjust its intensity. For a subtle aroma, use 5 cardamom pods and add ½ tsp ground cardamom at the end. For bold flavor, crush 12 pods and steep them longer (up to 10 minutes).

I’ve found that lightly toasting the pods in a dry pan for 30 seconds before steeping deepens their flavor without bitterness. 🌿

Sweetness Adjustments

Jaggery’s natural caramel notes make this payasam unique, but you can tweak sweetness. For milder sweetness, reduce jaggery to 1 cup and add ½ cup honey (though it won’t mimic jaggery’s depth).

For extra richness, increase jaggery to 1.75 cups and balance with ½ tsp lemon juice to cut through the intensity. I often test sweetness after Step 3—taste the syrup before combining with rice.

Nutty Variations

Swap or mix nuts for texture and flavor. Pistachios add a buttery note—use ½ cup toasted and crushed. Almonds bring a milder crunch; blend ¼ cup into the payasam for a smoother texture.

For smoky depth, toast ¼ cup peanuts with the cashews. I love cashew-pistachio combos (¼ cup each) for a festive touch. Always toast nuts until golden to avoid bitterness.

Floral Alternatives

Rose water is traditional, but other extracts work too. Orange blossom water (½ tsp) adds a citrusy brightness, while vanilla extract (½ tsp) gives a familiar sweetness. For spiced warmth, skip rose water and add ½ tsp ground nutmeg with the cinnamon.

I’ve even used 1 tsp orange zest for a zesty twist—just reduce jaggery slightly to balance.

Dairy-Free Adaptations

Replace milk and ghee with coconut-based alternatives. Use 4 cups full-fat coconut milk (strained for creaminess) and ½ cup coconut oil instead of ghee. For the jaggery syrup, add 1 tbsp maple syrup to help dissolve.

The texture will be lighter but still rich. I’ve tested this version and found it works beautifully—just watch the heat when melting jaggery with coconut oil to avoid separation.

Frequently asked questions