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Onam, also known as Thiruvonam, happens to be the harvest festival of Keralan and marks the auspicious rice harvest celebration. Onam, commemorates the return of renowned, sage, and charitable King Mahabali’s and is celebrated by creating rangolis, wearing new attire, and of course making the delectable spread called the Onam Sadya and ddesserts have a special place in any festive meal. There are many varieties of Payasam like Palada Pradhaman, Parippu Pradhaman, Semiya Payasam, Gothambu Payasam, Sooji Gothambu Payasam, Pineapple Payasam, Oats Payasam that Kerala takes pride in when it comes to making sweet dish during the Onam festival.
This year, Onam will start on August 30 and end on 8th September
Here’s two special dessert recipe by Chef Jerry Mathew, Executive Chef, Coconut Lagoon, CGH Earth and Chef Shinto Varghese, Executive Chef, Eighth Bastion, CGH Earth
Parippu Payasam
Chef Shinto Varghese , Executive Chef, Eighth Bastion, CGH Earth says "there are numerous Onam specials made to celebrate the festival, however, there is something special about Payasams and Onam altogether! Traditionally, we make Palada Pradhaman (made from reduced milk), Semiya Payasam (milk and semiya), Karikku Payasam (with tender coconut), Vazhapoo Pazham Payasam (banana , banana flower, jaggery) and Parippu Payasam (made with mung dal, coconut milk and jaggery) among others. Today, I’m sharing the recipe of Parippu Payasam, an authentic, vegan friendly and delicious dish that I hope you recreate at your Onam celebration.”
Ingredients
• 100 gms Moong dal
• 3 dsp each Sultanas & Cashewnuts
• 250 gms Jaggery
• 3 dsp Ghee
• 1 tsp each Dry ginger and Cardamom powder
• 3 dsp Coconut chips (cut small)
• 4 cups Grated coconut
Instructions
• Clean and strain the jaggery after melting it in 2 cups of water. Allow it to become thick and then keep it aside.
• Cook the dal in 3 1/2 cups of water on a slow fire till soft.
• Extract the first and second milk with 1 cup and 2 cups of water respectively.
• Fry the coconut chips in the ghee first and then the Sultanas and Cashewnuts.
• Remove 1/4 cup of jaggery syrup and heat the remaining adding the cooked dal and the leftover ghee.
• Stir well and then add the second milk and allow it to boil.
• Mix the spices in a little sugar and sprinkle into the payasam and stir well.
• If it is not sweet enough, add the jaggery that was kept aside.
• Allow this to boil, add in the fried ingredients, and serve.
Vazhapoo Pazham Paysam -(Jaggery Sweetened Banana Flower with Coconut Milk & Spices)
Chef Jerry Mathew, Executive Chef, Coconut Lagoon, CGH Earth says “the last day of the 10-day long festival of Onam ends with the Onam Sadhya, a feast consisting of over 24 traditional dishes, usually served on a banana leaf. The last of dishes served in a Sadhya is Paysam – a sweet ending to the entire celebration. Vazhapoo Pazham Paysam is one of these authentic payasams served, easy to make and delicious to taste. Traditional Kerala cuisine uses all parts of the Banana tree as it is easily available and has plenty of health benefits too. This recipe uses the banana fruit and the banana flower/banana blossom as the main ingredients.”
Ingredients:
• 1 Cup Banana Flower (Chopped)
• 1 No.Ripe Banana
• 250 ml Jaggery Syrup
• 2 Cup Coconut Milk
• ½ Tsp Cardamom Powder
• ½ tsp Dry Ginger Powder
• 100 Gm Ghee
• 10 gm Cashew Nuts
• 20 gm Raisins
• 1 tsp Coconut Flakes
Instructions
• Finely chop the banana flower and keep it in a bowl of water.
• Steam the banana and make a fine paste of it in a blender.
• Heat half of the ghee in a pan and sauté the strained banana flower for few minutes on a medium flame.
• Add the paste of banana & continue sautéing for few more minutes.
• Pour the jaggery syrup to it and continue cooking.
• Pour the Coconut milk and reduce the flame.
• Stir continuously and remove from the fire when it is well boiled.
• Add Ginger and Cardamom Powder to it and stir well.
• Take another pan, heat the remaining ghee, and sauté the coconut flakes.
• When coconut turns to light brown, add cashew and raisins
• Stir to golden brown and pour it to the Payasam mixture.
• Serve Hot or Cold.
