'Payasam' or the traditional dessert of Kerala is what completes the magnificent Onam sadya, which treats the palettes with myriad flavours. Though the festivities have changed a lot to suit the modern times, Keralites are not ready to compromise on the great taste and vividness of the Onam platter. It is better to prepare payasam in vessels with thick bottom.
Patience is what you need to nail the consistency of a lip smacking payasam. A delicious payasam must be cooked well and have a thick consistency. If you are adding coconut milk in payasam, make sure that the first extract of the coconut milk does not boil rapidly.
Check out the unique recipes of a few different payasams that could make your Onam feast extra special.
Unakkalari payasam (brown rice)
Ingredients
300 gm brown rice
750 gm jaggery
3 coconuts (first and second extracts of milk)
1 tsp dried ginger powder
½ tsp cardamom powder
50 gm ghee
50 gm cashews
Preparation
Wash the brown rice and cook it in 1 litre of water
Into the cooked brown rice, add the melted jaggery
Add 25 grams ghee and allow it to boil well
Add the second extract of coconut milk and boil
When the payasam begins to thicken up, add the first extract of coconut milk
Heat the rest of the ghee and fry the cashews
Garnish the payasam with dried ginger powder, cardamom powder and fried cashews.
Pineapple payasam
Ingredients
1 cup pineapple (finely diced)
1 ½ cup melted jaggery
2 coconuts (first and second extracts of milk)
50 gm ghee
50 gm cashews
Preparation
Cook the pineapple pieces. Add the melted jaggery and ghee into it
When this boils, add the second extract of coconut milk
After the payasam has thickened up, add the first extract of coconut milk
Garnish the payasam with cashews fried in ghee
Pineapple payasam can be prepared using sugar and cow’s milk as well.
Yam payasam
Ingredients
250 gm yam
½ kg jaggery
2 coconuts (first and second extracts of coconut milk)
½ tsp cardamom powder
½ tsp dried ginger powder
50 gm ghee
Preparation
Wash the yam and cut into small pieces
Cook the yam in 1 litre water by adding some turmeric powder and ghee
Into it add the melted jaggery and boil until it thicken up
Now add the second extract of coconut milk and mix well
Add the first extract of coconut milk
Add the dried ginger powder and cardamom powder
Mix everything well together
You could garnish the payasam with cashews or coconut shards fried in ghee.
Carrot payasam
Ingredients
300 gm shaved carrot
500 gm sugar
2 litres milk
½ tsp cardamom powder
20 gm ghee
Preparation
Roast the shaved carrot in ghee for a while
Add milk and cook the carrot
Add the sugar after the carrots have cooked well and the payasam begins to thicken up
Garnish with cardamom powder
Tip – Do not shave the carrot too long before making the payasam.
