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Kerala’s very own dessert, Payasam, is an inevitable part of Onam Sadya and leaves behind sweet and contented memories. The sweet pudding is often served mid-way through the meal. Even though it is an important part of vegetarian feast Sadya, Payasam finds its place on any dining table irrespective of the occasion.
Payasam is also offered as ‘Prasadam’ in temples and during Pujas across the country. Known for its tantalizing aroma, Payasam is also known as Kheer, Payasa, Payesh, Gil-e-Firdaus or Phirni in different parts of the country.
The delicious, creamy dish is primarily made with milk, ghee, coconut milk and different cereals, grains or dals and many a time fruits and vegetables are also used. Rich in taste and flavour, the fluid dish is sweetened with sugar or jaggery and garnished with spices, cashew nuts and raisins.
There are innumerable varieties of Payasam in Kerala with people taking pride in making unique forms of it. Palada Pradhaman, Parippu Pradhaman, Semiya Payasam, Gothambu Payasam, Sooji Gothambu Payasam, Pineapple Payasam, Oats Payasam, Beetroot Carrot Payasam, Paal Payasam, Aval Payasam, Rosapoo Payasam, Chakka Pradhaman, Pazham Pradhaman and Mathanga Payasam are some of the varieties of the sweet dish made especially during the Onam festival.
Sree Krishna temples at Guruvayur and Ambalappuzha are among the temples that make one of the best Payasams in the state.
Grab a portion of mouth-watering Payasam and you will melt into it.
If you want to know how to make Ada Pradhaman, Semiya Payasam or Pal Payasam, check the following videos:
https://www.keralatourism.org/kerala-food/ada-pradhaman-recipe/117
https://www.keralatourism.org/video-gallery/semiya-payasam/1255
https://www.keralatourism.org/video-gallery/pal-payasam-kerala-dessert/85
