A beloved dessert hailing from the southern Indian state of Kerala, Kerala Special Payasam is a luscious sweet treat that encapsulates the region's culinary richness.

What is Kerala special payasam

Kerala Special Payasam is a traditional Indian rice pudding that holds a significant place in Kerala's cuisine and culture. It's made by slow-cooking rice, milk, and jaggery (unrefined cane sugar) until the mixture thickens and takes on a creamy consistency. Often flavored with aromatic spices like cardamom and garnished with cashews, raisins, and coconut, this dessert is a staple during festive occasions, celebrations, and family gatherings.

Alternate names for this recipe might include "Palada Payasam" (using rice flakes) or "Ada Pradhaman" (using rice flakes and coconut milk). Variations can involve adding unique ingredients such as ripe jackfruit, vermicelli, or even fruits like pineapple.

Quick and Easy Kerala special payasam

The allure of Kerala Special Payasam lies not only in its rich taste but also in its cultural significance. As a chef, my journey into Indian cuisine introduced me to the art of preparing this dessert. The meticulous process of slow-cooking the ingredients pays off with a velvety texture and a medley of flavors that dance on the palate. Much like other traditional desserts around the world, this payasam holds the power to evoke memories of celebrations and bring families closer. Its timeless appeal reminds me of the universal love for indulgent desserts that transcend boundaries and cultures.

For reference only, the provided recipe details on how to make Kerala Special Payasam are insightful and capture the essence of the dish's preparation.

Other sweet delights of southern India

Southern India is renowned for its rich and diverse range of sweet delights that showcase the region's unique culinary traditions. Here are some other sweet treats from southern India:

• Mysore Pak: Originating in Mysore, Karnataka, this iconic sweet is made from ghee, sugar, and besan (chickpea flour). It has a crumbly yet melt-in-the-mouth texture and is often enjoyed during festivals.

• Pootharekulu: A delicacy from Andhra Pradesh, Pootharekulu features thin layers of rice paper interspersed with jaggery or sugar, ghee, and cardamom. It's known for its intricate preparation and delightful taste.

• Obbattu (Holige/Puran Poli): A traditional sweet from Karnataka and Tamil Nadu, Obbattu is a flatbread stuffed with a sweet lentil or coconut filling. It's often enjoyed during festivals and celebrations.

• Adhirasam: A deep-fried sweet from Tamil Nadu, Adhirasam is made from rice flour and jaggery. It's shaped into discs and has a distinct flavor thanks to the use of cardamom and ginger.

• Ariselu (Athirasam): A popular sweet from Andhra Pradesh and Telangana, Ariselu is made from rice flour, jaggery, and ghee. The dough is shaped into discs and deep-fried to golden perfection.

• Rava Kesari: A semolina-based sweet, Rava Kesari is flavored with saffron, cardamom, and ghee. It's a staple in South Indian households and is often made for special occasions.

• Kai Murukku: This crunchy snack hails from Tamil Nadu and is made from rice flour and urad dal. The dough is intricately shaped and deep-fried to create spiral patterns.

• Coconut Burfi: A popular treat in Kerala and other southern states, Coconut Burfi is made from grated coconut, sugar, and sometimes flavored with cardamom.

• Thirattupal: A creamy dessert from Tamil Nadu, Thirattupal is made from milk, jaggery, and ghee. It has a distinctive texture and is often offered as prasad in temples.

• Ragi Ladoo: Ragi (finger millet) is a nutritious grain used to make these sweet balls. They're often made with jaggery and nuts, making them a healthier option.

These are just a few examples of the delightful sweets that southern India has to offer. Each state within the region has its own unique variations and specialties, adding to the diverse and vibrant tapestry of Indian desserts.

How to make Kerala special payasam

1. Heat some ghee in the Meyer Merlot kadhai & add the nuts. 
2. Roast the nuts on low flame for 2 mins & keep aside. 
3. In the same kadhai, add vermicelli & roast until light golden brown in color. 
4. To this add milk & boil for 5-10 mins (Keep stirring). 
5. Add sugar & cardamom powder & cook for another 5 mins.
6. Finally add the fried nuts & cook on low flame for 10 mins.
7.  It’ll start to turn thick.(once cooled down it’ll thicken more).
8. Once done, turn off the flame & serve warm or chilled

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Expert Tips

1. Do not over roast the nuts, we want the nuts to be golden brown and not dark in color.
2. Make sure to not over toast the vermicelli , only toast them until they turn a light golden brown.
3. Make sure to stir the payasam regularly as soon as you add the milk to avoid the milk or vermicelli from burning.

Recipe Card

Kerala Special Payasam: Embracing Sweet Tradition from God's Own Country

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Category

Dessert

Servings

5

Prep Time

10 minutes

Cook Time

25 minutes

Calories

400

Ingredients

• Milk 1Ltr
• Vermicelli 2 cups
• Sugar 3/4 cup
• Cardamom powder 1/2 tsp
• Cashews & Raisins.
• Ghee 2 Tbsp

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Directions

1. Heat some ghee in the Meyer Merlot kadhai & add the nuts.

2. Roast the nuts on low flame for 2 mins & keep aside.
3. In the same kadhai, add vermicelli & roast until light golden brown in color.
4. To this add milk & boil for 5-10 mins (Keep stirring).
5. Add sugar & cardamom powder & cook for another 5 mins.
6. Finally add the fried nuts & cook on low flame for 10 mins.
7. It’ll start to turn thick.(once cooled down it’ll thicken more).
8. Once done, turn off the flame & serve warm or chilled

Recipe Video

Recipe Note

Pick the important notes from the recipe itself, like what type of chili has been used, which ready-made masala can be used, how to serve it, and anything related to boiling time.