By Devi Poojari
April 12, 2024
No sadhya feast in Kerala is complete without indulging in a bowl or two of delicious payasam. What makes this dessert preparation special is the sheer number of ways in which the idea can be modified, to relish an array of dishes that are all equally decadent.
A sugar-free delicacy made by cooking ripened jackfruit pulp to a jammy consistency, the chakka pradhaman is one of the seasonal sweets that is enjoyed by all.
Another version of rice pudding, the nei payasam is an indulgent mix of ghee and jaggery syrup, garnished with chopped nuts – making this an addictive ending to a meal.
This traditional preparation of milk cooked with ada – or rice-based flatbread bits – is known to be an important feature on the sadhya menu.
Made by slow-cooking chana dal with coconut milk, jaggery and cashew nuts, the parippu pradhaman has a mildly sweet flavour with a hint of cardamom.
This thick, jaggery-based dessert uses broken wheat as one of the key ingredients, which adds a nutty flavour and grainy texture to it.
What most of us know as vermicelli kheer or seviyan, the semiya payasam uses thicker wheat noodles and sugar, unlike most others that are cooked with jaggery.