Payasam
South India's sacred dessert - a creamy coconut milk pudding sweetened with jaggery, essential for every celebration.
Prep Time
15 mins
Cook Time
30 mins
Servings
6-8 people
Difficulty
Easy
Ingredients
Base
Garnish
Instructions
Roast the Vermicelli
5 minsHeat 2 tbsp ghee in a heavy-bottomed pan. Add vermicelli and roast on low heat until golden brown and fragrant. Stir continuously to prevent burning. Set aside.
Melt the Jaggery
5 minsIn a small pan, add jaggery with water. Heat until jaggery melts completely. Strain through a fine sieve to remove any impurities. Set aside.
Cook Vermicelli in Thin Coconut Milk
10 minsAdd thin coconut milk to the roasted vermicelli. Cook on medium heat, stirring occasionally, until vermicelli is soft and milk is absorbed, about 8-10 minutes.
Add Jaggery
5 minsPour the melted jaggery into the cooked vermicelli. Mix well and cook for another 5 minutes until combined. The mixture will thicken slightly.
Finish with Thick Coconut Milk
3 minsReduce heat to low. Add thick coconut milk and cardamom powder. Stir gently and cook for 2-3 minutes. Do not boil after adding thick coconut milk.
Temper and Serve
3 minsHeat remaining ghee, fry cashews until golden, add raisins until they puff. Pour over payasam. Serve warm or at room temperature. Can also be served chilled.
Chef's Tips
- Use fresh coconut milk for the best flavor and texture
- Roast vermicelli on low heat to prevent burning
- Strain jaggery to remove impurities and ensure smooth texture
- Never boil after adding thick coconut milk - it will curdle
- Payasam thickens as it cools - adjust consistency accordingly
The Story Behind Payasam
Payasam (called Kheer in North India) is one of India's oldest desserts, mentioned in ancient texts. In Kerala, it holds a sacred place in temple cuisine - the famous Ambalappuzha Paal Payasam at the Sri Krishna Temple is legendary.
There are numerous varieties: ada pradhaman uses rice flakes, pal payasam uses rice, and parippu payasam uses moong dal. Each festival and region has its preferred version, making payasam an essential part of South Indian celebration.