A Taste of Home: The Comforting Warmth of Payasam

A Taste of Home: The Comforting Warmth of Payasam

If there’s one dessert that instantly brings back memories of Onam feasts and family gatherings, it’s Payasam. Whether you prefer the delicate Palada Payasam from Kerala or the creamy Vermicelli version loved across South India, this dessert is all about slow-cooked sweetness and nostalgia. Made with just a handful of ingredients—milk, sugar, and ghee—it’s a dish that captures the warmth of home, one spoonful at a time.

What You’ll Need to Make Payasam

Ingredients

• ½ cup palada (rice ada) or vermicelli (semiyan)
  

• 1 litre full-fat milk
  

• ½ cup sugar (adjust to taste)
  

• 2 tbsp ghee
  

• 8–10 cashews
  

• 10–12 raisins
  

• ½ tsp cardamom powder
  

• A few saffron strands (optional, for aroma and colour)
  
  

Serving Size

Serves 4–5 people

Preparation & Cooking Time

Prep time: 10 minutes
Cook time: 35–40 minutes

Step by Step Instructions

1. Roast the Base

In a heavy-bottomed pan, heat ghee and roast cashews and raisins until golden. Remove and set aside. Then add palada or vermicelli to the same pan and roast lightly until aromatic.

2. Slow-Cook in Milk

Pour in the milk and let it simmer on a low flame. Keep stirring occasionally to avoid sticking, allowing the milk to reduce and thicken slightly.

3. Sweeten and Flavour

Add sugar and cardamom powder. Stir continuously until the sugar dissolves and the mixture reaches a creamy consistency.

4. Garnish and Serve

Top with fried cashews, raisins, and a few saffron strands. Serve warm or chilled, depending on your preference.

Pro Tips for the Perfect Payasam

• Use full-fat milk for a rich, creamy texture.
  

• For Palada Payasam, soak the ada in hot water before cooking—it shortens the cooking time.
  

• Add a splash of condensed milk for extra indulgence.
  

• Stir constantly while simmering milk to prevent it from curdling.
  
  

Nutritional Snapshot

FAQ

Q: Can I make Payasam vegan?
Yes! Swap regular milk with coconut or almond milk and use coconut oil instead of ghee.

Q: Which type of Payasam is easier for beginners?
Vermicelli Payasam is simpler and faster, ideal for quick festive preparations.

Q: How long can Payasam be stored?
You can refrigerate it for up to 2 days. Reheat gently before serving.

Final Thought

Payasam isn’t just dessert—it’s emotion served in a bowl. Whether it’s the festive cheer of Onam or a quiet Sunday lunch, this dish ties together memories and family traditions beautifully. For those living in Europe craving that authentic South Indian sweetness, Dookan brings you everything you need—from ghee to cardamom all delivered right to your doorstep.

Recreate the taste of tradition with Dookan—your Indian grocery store in Europe.