In the rich tapestry of Kerala’s culinary tradition, payasams hold a place of honor, especially during the grand celebration of Onam. These traditional desserts, often likened to rice puddings, are more than just sweet treats; they are an embodiment of the state’s cultural and gastronomic heritage. Payasams are lovingly prepared using ingredients like rice, jaggery, coconut milk, and ghee, and each variety has its unique flavor and significance. They are served as the crowning glory of the Onam Sadhya, a multi-course vegetarian feast that is an integral part of the festival. As families gather to celebrate the harvest festival, the aroma of simmering payasams fills the air, symbolizing prosperity, togetherness, and the joy of sharing.
This year, Olde Bangalore brings you three exquisite payasams as part of our Grand Onam Sadhya 2024, each offering a distinct taste of Kerala’s dessert tradition. Whether you’re a long-time lover of Kerala cuisine or trying these delights for the first time, these payasams are a must-try.
1. Paal Payasam: A Classic Comfort
Paal Payasam is the quintessential payasam that graces almost every festive occasion in Kerala. Made with rice, milk, and sugar, this dessert is simplicity at its finest. The rice is slow-cooked in milk until it becomes tender and creamy, absorbing the sweetness and richness of the milk.
The subtle aroma of cardamom and the occasional crunch of cashews and raisins elevate this humble dish into a decadent treat. Paal Payasam is often the first payasam introduced to children and is cherished by people of all ages for its comforting, velvety texture and mild sweetness. It is a must-have in any Sadhya and is sure to evoke nostalgia for those familiar with Kerala’s culinary delights.
2. Parippu Prathaman: A Nutty Delight
Parippu Prathaman is a unique payasam made with moong dal (split yellow lentils) as its base, setting it apart from the more common rice-based payasams. The lentils are cooked until soft and then combined with jaggery, coconut milk, and a generous amount of ghee, creating a rich, caramel-like dessert. The addition of roasted coconut slices and crunchy cashews adds a delightful texture to each spoonful.
Parippu Prathaman is loved for its earthy flavor and the balance of sweetness from the jaggery with the creaminess of coconut milk. This payasam is often served towards the end of the Sadhya, leaving a lasting impression with its deep, satisfying flavors.
3. Ada Prathaman: A Royal Treat
Ada Prathaman is often regarded as the king of payasams in Kerala. This dessert is made with ada, which are flat rice flakes, cooked in thick coconut milk and jaggery. The rich, dark hue of the payasam comes from the slow-cooking process, where the jaggery and coconut milk blend to create a luscious, thick syrup that coats the ada.
The fragrance of ghee, cardamom, and roasted coconut enhances its royal appeal, making it a favorite during Onam. Each bite of Ada Prathaman offers a symphony of textures and flavors, from the chewy ada to the rich, sweet coconut sauce. It’s a dessert that truly celebrates the essence of Kerala’s festive cuisine.
Celebrate Onam with Olde Bangalore’s Grand Sadhya
This Onam, indulge in the authentic flavors of Kerala with Olde Bangalore’s Grand Onam Sadhya, featuring these three must-try payasams. Each dish is meticulously prepared to bring you an unforgettable culinary experience that captures the spirit of the festival. Order your Sadhya today and enjoy free home delivery, bringing the joy of Onam straight to your table. Don’t miss out on this limited-time offering—reserve your feast now and savor the richness of Kerala’s culinary heritage with Olde Bangalore!