Chikkudu Ginjala Payasam | Broad Beans Rice Pudding

Chikkudu Ginjala Payasam, also known as Broad Beans Rice Pudding, is a traditional South Indian sweet delicacy that holds a special place in festive celebrations, especially during Ratha Saptami. This delicious dessert is made with fresh broad beans, new polished white rice, jaggery, and tapioca pearls, all simmered together in rich, creamy milk. The combination of these ingredients creates a unique flavor profile that is both sweet and nourishing. Often offered as Naivedyam (sacred food offering) to the Sun God by Telugu people in South India, this payasam is not only a treat for the taste buds but also a part of cultural heritage. Follow this simple recipe to bring the authentic taste of Chikkudu Ginjala Payasam to your home.

Preparation time: 5 minutes
Cooking time: 30 minutes
Main ingredients: Broad Beans, Polished Rice
Course: Dessert
Serves: 5-6
Bowl measurement: 1 Bowl = 250 ml

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Boil the Milk
• Step 2: Prepare the Tapioca Pearls
• Step 3: Add Tapioca Pearls to Milk
• Step 4: Add Rice to Milk
• Step 5: Prepare Jaggery Syrup
• Step 6: Add Broad Beans to the Milk Mixture
• Step 7: Add Ghee to the Payasam
• Step 8: Strain the Jaggery Syrup
• Step 9: Combine the Syrup with the Payasam
• Step 10: Fry Cashews and Garnish

Ingredients

Broad Beans (Chikkudu Ginjalu): 1/2 bowl

Milk (Whole Preferred): 1 liter or 4 bowls

New Polished White Rice: 1/2 bowl

Mashed Jaggery: 3/4 bowl

Sugar (Panchadaara): 1/4 bowl

Cardamom (Yelakulu): 5 or 6 pods

Tapioca Pearls (Saggubiyyam): 2 tablespoons

Cashews (Jeedipappu): Few

Clarified Butter (Ghee, Neyyi): 1-2 tablespoons

Water: 50 ml or 1/4 bowl

Procedure

Step 1: Boil the Milk

In a thick-bottomed vessel, pour 1 liter of whole milk and bring it to a boil over low flame. Stir occasionally to prevent the milk from sticking to the bottom.

Step 2: Prepare the Tapioca Pearls

In a small bowl, take 2 tablespoons of tapioca pearls (saggubiyyam). Apply a little ghee to them and mix well. This prevents the tapioca pearls from sticking together when added to the milk.

Step 3: Add Tapioca Pearls to Milk

Slowly add the prepared tapioca pearls to the boiling milk. Stir continuously to avoid lumps. Let it cook on low flame for about 1 minute.

Step 4: Add Rice to Milk

Wash 1/2 bowl of new polished white rice thoroughly and add it to the boiling milk. Continue to cook on low flame for 7 minutes, stirring occasionally to prevent the rice from sticking to the bottom.

Step 5: Prepare Jaggery Syrup

In a separate pan, combine 3/4 bowl of mashed jaggery and 1/4 bowl of sugar with 1/4 bowl (50 ml) of water. Heat the mixture over low flame, stirring until the jaggery and sugar dissolve completely. Let it simmer for 8-9 minutes until it becomes slightly thick. Turn off the flame and add powdered cardamom pods to the syrup. Allow it to cool to room temperature.

Step 6: Add Broad Beans to the Milk Mixture

Add 1/2 bowl of cleaned and washed broad beans (chikkudu ginjalu) to the boiling milk mixture. Continue to cook on low flame for about 25 minutes until the mixture thickens and the beans and rice are fully cooked. Stir occasionally to prevent sticking.

Step 7: Add Ghee to the Payasam

Once the payasam has thickened and all the ingredients are cooked, turn off the flame. Add 1 tablespoon of ghee to the payasam and mix well. This enhances the flavor and richness of the dessert.

Step 8: Strain the Jaggery Syrup

Filter the cooled jaggery syrup through a strainer to remove any impurities. This ensures a smooth syrup without any particles.

Step 9: Combine the Syrup with the Payasam

Once both the payasam and the jaggery syrup have cooled to room temperature, pour the filtered syrup into the payasam. Mix thoroughly to combine all the flavors.
Note: It's important that both the syrup and the payasam are not hot when combined, as adding hot syrup to hot milk may cause the milk to curdle.

Step 10: Fry Cashews and Garnish

In a small pan, heat 1 tablespoon of ghee. Add a handful of cashews and sauté them until they turn golden brown. Add the fried cashews to the payasam as a garnish.

Delicious and creamy Chikkudu Ginjala Payasam is now ready to be served. Enjoy this sweet treat warm or chilled as per your preference.

This traditional dessert not only satisfies your sweet tooth but also brings a festive spirit to your dining table. Serve it during special occasions or enjoy it as a comforting dessert after a meal. The combination of broad beans, rice, and jaggery creates a unique flavor that is both rich and wholesome. Share this delightful recipe with your loved ones and celebrate the essence of South Indian cuisine.