A Traditional Kerala Dessert: Payasam
Kerala, a region renowned for its colorful food and rich cultural legacy, provides a wide range of delectable delicacies. Among its many culinary gems, Payasam is particularly noteworthy. In Kerala, this sweet, creamy dessert is a staple of every feast, festival, and celebration. Payasam represents happiness and community, whether it is consumed as a stand-alone dessert or at a customary sadhya (feast).
We’ll explore the world of Payasam in this blog, highlighting its various varieties and providing a comprehensive recipe for Palada Payasam, one of the most well-liked varieties.
Payasam: What is it?
Milk, rice, lentils, vermicelli, or tapioca pearls are some of the ingredients used to make the South Indian delicacy known as payasam. It is flavored with sugar or jaggery and frequently topped with cardamom, fried cashews, and raisins. Although Payasam kheer is comparable to North Indian kheer, it has distinctive cooking methods and notable regional variances.
Recipe Card: Palada Payasam
| Dish | Ingredients | Quantity | Steps |
|---|---|---|---|
| Palada Payasam | Rice ada (flattened rice flakes) | 1 cup | Boil water and cook rice ada until soft. Drain and rinse with cold water. |
| Full-fat milk | 1 liter | Boil in a heavy-bottomed pan and simmer until slightly thickened. | |
| Sugar | 1 cup (adjust to taste) | Add to the milk-ada mixture and stir until dissolved. | |
| Ghee | 2 tbsp | Heat in a pan for frying garnishes. | |
| Cashews | 10–12 | Fry in ghee until golden brown. | |
| Raisins | 10–12 | Fry in ghee until they puff up. | |
| Cardamom powder | 1/4 tsp | Add to the Payasam for aroma. | |
| Saffron strands (optional) | A pinch | Add to the Payasam for added flavor and color. | |
| Water | 2 cups | Use for cooking the rice ada. | |
| Steps | 1. Cook rice ada in boiling water and drain. | ||
| 2. Boil milk, add ada, and simmer until thickened. | |||
| 3. Add sugar and cook until the mixture thickens. | |||
| 4. Fry cashews and raisins in ghee, then add to the Payasam. | |||
| 5. Add cardamom powder and saffron strands (optional). | |||
| Serving Suggestions | Serve warm or chilled as a dessert. |
This concise recipe card provides all the steps and ingredients needed to make a delicious Palada Payasam.
Payasam Types
Rice ada, or flat rice flakes, are boiled in milk and sugar to make Palada Payasam.
- Parippu Payasam: Moong dal, coconut milk, and jaggery are the ingredients of this lentil-based delicacy.
- Semiya Payasam: Made with sugar, milk, and roasted vermicelli.
- Chakka Pradhaman: A variant prepared with coconut milk and ripe jackfruit.
- Ada Pradhaman: For a deep and earthy taste, combine rice ada, coconut milk, and jaggery.
Though each version has its own unique appeal, Kerala’s dessert repertoire is frequently regarded as its highlight: Palada Payasam.
Palada Payasam Recipe
Substances
For four to six portions:
One cup of rice ada, or flattened rice flakes
- One liter of full-fat milk
One cup of sugar (adjust to taste)
Two teaspoons of ghee
Cashews: 10–12
Raisins: 10–12
A quarter teaspoon of cardamom powder
Optional saffron strands: A pinch
Two cups of water
Detailed Directions
1. Get the Rice Ada ready
- Add the rice ada to two cups of boiling water.
- Cook for 8 to 10 minutes, or until the ada is tender. Rinse with cold water after draining to get rid of extra starch. Put aside.
2. Bring the Milk to a boil
- Bring the milk to a boil in a heavy-bottomed pan.
- Lower the heat to low and simmer until the milk thickens a little, stirring now and then.
3. Ada Cooking
- Pour the boiling milk over the cooked rice ada.
- After giving it a good stir, simmer over low heat until the ada is tender and completely dissolved in the milk.
4. Make the Payasam Sweeter
- Stir the sugar into the milk-ada mixture until it melts.
- To enable the flavors to meld and the consistency to thicken, simmer for a further 10 to 15 minutes.
5. Get the garnish ready
- In a small pan, heat the ghee. After the cashews are golden brown, remove them from the fryer.
- Fry the raisins in the same pan until they swell. Put aside.
6. Concluding Details
- To the Payasam, add the cardamom powder and, if using, the saffron threads.
- Stir thoroughly and add raisins and fried cashews as garnish.
7. Serve
Depending on your preference, serve warm or cold.
A Guide to the Ideal Payasam
- Use Full-Fat Milk: A rich and creamy texture is guaranteed when using full-fat milk.
Stir Constantly: Stir often to prevent the milk from sinking to the bottom.
- Balance of Sweetness: Modify the amount of sugar to suit your preferences. For a different taste, you can also use jaggery instead of sugar.
- Soak the Ada To keep rice ada from crumbling, soak it before cooking.
- Slow Cooking: The Payasam’s flavors may fully develop when it is simmered gently.
Recommended Servings
Traditional Feasts: To balance the meal, palada payasam is offered as the last course of a sadhya, following savory and spicy meals.
It is a mainstay during the Kerala festivities of Onam, Vishu, and others.
Standalone Dessert: Serve warm for a cozy treat or chilled for a cool dessert on hot days.
What Makes Payasam Unique
Payasam is more than just a dessert; it’s a deeply culturally significant emotion in Kerala. It is essential for any celebration and represents hospitality. The cardamom scent, the richness of ghee, and the slow-cooking method make every spoonful a pleasurable experience.
Conclusion
More than just a dessert, palada payasam is a celebration of Kerala’s culinary culture. This dessert is sure to make an impression, whether you’re serving it as part of a large feast or preparing it for a special occasion.
Taste Kerala’s most beloved dessert at home with this recipe, and let your taste buds enjoy the delightful symphony of flavors!
1. What is Palada Payasam?
2. Can I use jaggery instead of sugar in Palada Payasam?
3. Where can I find rice ada?
4. Can I make rice ada at home?
5. How can I avoid milk curdling while making Payasam?
Use full-fat milk and simmer on low heat.
Avoid adding cold milk directly to the hot mixture; always warm the milk first.
Do not add acidic ingredients like jaggery directly to milk-based Payasam.
