Irumban Puli Payasam

Delicious pudding made with bilimbi, jaggery and coconut milk


  • 1 kilogram ripe Bilimbi, soaked in water for five days with water changed daily
  • Ghee as required
  • 800 grams Jaggery, melted
  • Coconut milk extracted from 2 coconuts (First, second and third extracts)
  • Few Cashew nuts, roasted
  • Few raisins, roasted


  1. Grind bilimbi fruits into a fine paste.
  2. Heat ghee and cook the fruit paste.
  3. Add half of the melted jaggery and continue cooking till the mixture becomes little thick.
  4. Add second and third extracts of coconut milk, remaining jaggery and continue cooking for few minutes.
  5. Add first extract of coconut milk and cook until the pudding thickens.
  6. Garnish with nuts, raisins and cardamom powder.
  7. Serve Irumban puli payasam hot or cold.

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