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Payasam is a traditional South Indian sweet dish, a type of pudding typically made during festivals and special occasions. It is especially popular in the states of Kerala and Tamil Nadu and forms an essential part of celebratory meals like the Onam Sadya.

Description

Payasam is known for its rich and creamy texture and can be made with a variety of base ingredients such as rice, vermicelli, semolina, or even lentils, which are cooked in milk or coconut milk and sweetened with sugar or jaggery. The dish is often enhanced with cardamom, raisins, cashews, and other nuts, which are fried in ghee and added to the pudding, imparting a luxurious flavor and aroma. The type of payasam prepared can vary greatly depending on the region and the specific traditions of the community.

Application Areas

Payasam is typically served as a dessert at the end of meals during religious festivals, weddings, and other celebrations. It holds a place of honor during feasts and is often associated with good fortune and divine blessing.

Well-Known Examples

Various forms of payasam include:

  • Rice Payasam (Arisi Payasam): Made with rice, milk, sugar, and cardamom.
  • Vermicelli Payasam (Semiya Payasam): Made with thin vermicelli, milk, sugar, and a bit of ghee.
  • Moong Dal Payasam: Made with split green gram, jaggery, and coconut milk, often flavored with cardamom.

Recipes

Basic Rice Payasam Recipe: Ingredients:

  • 1/4 cup rice
  • 1 liter milk
  • 3/4 cup sugar
  • 4 cardamom pods, crushed
  • 2 tablespoons ghee
  • A handful of cashews and raisins

Instructions:

  1. Prepare Ingredients: Wash the rice thoroughly. Crush the cardamom pods into a fine powder.
  2. Cook Rice: In a large, heavy-bottomed pan, bring the milk to a boil. Add the rice and simmer on low heat, stirring occasionally to prevent sticking, until the rice is fully cooked and the mixture thickens.
  3. Add Flavorings: Once the rice is cooked, add sugar and cardamom powder. Stir well until the sugar is completely dissolved.
  4. Fry Nuts: In a small pan, heat the ghee and fry the cashews and raisins until golden brown.
  5. Combine: Add the fried nuts and raisins to the rice and milk mixture. Stir well.
  6. Serve: Serve warm or chilled, as desired.

Articles with 'Payasam' in the title

  • Cherupayaru Payasam: Cherupayaru Payasam also spelled Cheru Payaru Payasam and also called Payar Payasam refers to a sweet dessert which can be served as snacks or breakfast food is one of the dishes from Kerala, India
  • Gothambu/Gothumbu Nurukku Payasam: Gothambu/Gothumbu Nurukku Payasam also called Gothambu/Gothumbu Ari Payasam is Cracked/broken Wheat Pudding which is one of the desserts or snacks from Kerala, India- Gothambu/Gothumbu Nurukku Payasam is made from Cracked/Broken Wheat, Ghee . . .
  • Rava Payasam: Rava Payasam refers to the traditional sweet pudding from Kerala, India made from Rava, Milk, a bit of salt, Ghee, sugar spiced with Cardamom powder. Rava is the Malayalam term for Semolina which is also called Soji or Sooji in other parts . . .
  • Semiya Payasam: Semiya Payasam refers to a traditional Kerala dessert. Semiya Payasam which is also called Vermicelli Payasam is a milk-based pudding prepared with fine noodles (Vermicelli) cooked in ghee and milk

Summary

Payasam is a cherished dessert in the South Indian culinary tradition, celebrated for its delightful sweetness and rich, comforting texture. It plays a vital role in various cultural and religious festivities, symbolizing joy and prosperity.

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