Golden, creamy, fragrant with ghee and cardamom- payasam is more than just a dessert. It’s the soul of every Onam sadhya. This traditional sweet dish is lovingly simmered during the festival and offered as a symbol of abundance and celebration. With so many delightful payasam varieties, each home has its favourite. Whether made with milk, jaggery, or coconut, the joy of a homemade traditional payasam recipe remains unmatched — especially when prepared with the help of the right kitchen appliances.
Traditional Payasam Recipe
Recipe Overview
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Prep Time: 10 minutes
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Cook Time: 45 minutes
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Cuisine: Kerala, South Indian
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Course: Dessert
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Serving: 4–5 servings
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Calories: Approx. 220 kcal per serving
Ingredients Needed
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½ cup roasted vermicelli or rice (or broken wheat for variation)
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4 cups full cream milk or coconut milk
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½ cup jaggery or sugar (based on the recipe)
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¼ cup ghee
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10–12 cashews
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10–12 raisins
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½ tsp cardamom powder
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1–2 tbsp grated coconut (optional)
How To Make: Step-By-Step Payasam Recipe
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Heat 2 tablespoons of ghee in a pan with a thick bottom. Add cashews and fry until golden. Add raisins and sauté until they puff up. Remove both and set aside.
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In the same pan, add roasted vermicelli or lightly roast rice/ada in the remaining ghee until aromatic and lightly golden.
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Pour in 4 cups of full cream milk (or thin coconut milk if using jaggery). Stir occasionally and cook on medium flame until the vermicelli or rice is soft and well-cooked.
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Add sugar or melted jaggery (strain if needed to remove impurities). Simmer gently, allowing the mixture to thicken.
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Sprinkle in cardamom powder and mix well. Add the fried cashews and raisins.
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For a richer coconut flavour, finish by stirring in 2 tablespoons of thick coconut milk just before switching off the flame. Serve warm for the best taste.
Tips to Make Payasam
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Always cook on low to medium flame to avoid burning or curdling.
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Use thick-bottomed cookware to distribute heat evenly.
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For jaggery payasam, avoid adding milk to prevent curdling.
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Roast ingredients well in ghee for a deeper flavour.
Kerala’s Favourite Payasam Varieties
Here are six delicious payasam varieties that are perfect for your Onam celebration. These payasam varieties are not only festive favourites but also reflect the essence of traditional payasam recipes passed down through generations.
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Palada Payasam: A creamy traditional payasam recipe made with rice flakes (ada), full-fat milk, and sugar. It’s slow-cooked to perfection and flavoured with cardamom for a rich festive touch.
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Parippu Payasam: Made using moong dal, jaggery, and coconut milk, this payasam recipe is thick, nutty, and packed with traditional Kerala flavours.
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Semiya Payasam: A light and quick-to-make dessert with roasted vermicelli, milk, sugar, and a touch of cardamom. It’s one of the most common types of payasam served during sadhya.
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Ada Pradhaman: A beloved payasam variety, Ada Pradhaman is made with rice ada, jaggery, and coconut milk. This traditional payasam recipe is rich, thick, and full of festive flavour.
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Chakka Pradhaman: This fragrant payasam recipe combines ripe jackfruit pulp, jaggery, and coconut milk. Among Kerala’s unique payasam varieties, it offers a naturally sweet and tropical taste.
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Wheat Payasam: A healthy, comforting traditional payasam recipe, Wheat Payasam uses broken wheat, jaggery, and ghee. It’s a chewy and wholesome payasam variety enjoyed during Onam feasts.
Payasam Recipe Made Easy with Wipro Appliances
Making a perfect payasam recipe is all about gentle simmering and patience- and that’s where the Wipro 1.5L Multi Cooker Kettle steps in. It’s designed to simplify traditional cooking without compromising on flavour. With its precise temperature control, automatic keep-warm function, and wide mouth for easy stirring, this appliance ensures your payasam doesn’t stick or burn. The stainless-steel inner pot and cool-touch handle make it safe and easy to use, especially during festive cooking marathons.
Conclusion
Whether you're celebrating Onam with a grand sadhya or cooking for a small family feast, payasam brings warmth, nostalgia, and celebration to the table. With so many types of payasam to explore, there’s always a new twist to try. With the right ingredients and appliances, you can recreate the magic of a traditional payasam recipe right at home.
FAQ
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What is the difference between kheer and payasam?
Payasam is the South Indian version of kheer, typically made with jaggery or coconut milk, while kheer is usually made with milk and sugar.
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Can I use jaggery in all payasam recipes?
No. Jaggery works best with coconut milk-based payasam. Avoid adding it to milk-based ones as it can curdle the milk.
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What are the most popular payasam varieties for Onam?
Ada pradhaman, palada payasam, and parippu payasam are Onam favourites.
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Can I make payasam using an electric kettle or cooker?
Let it simmer on low heat or add a bit of condensed milk (for milk-based ones) or mashed cooked dal (for jaggery-based ones) to improve thickness.
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How do I thicken a watery payasam?
Yes, Wipro’s compact appliances like the Grill Sandwich Maker and Multi Cooker Kettle are perfect for hostels and compact kitchens.
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Is payasam served hot or cold?
Most payasam recipes are served warm, but some, like palada, taste equally good when chilled.
