No Onam Sadya feels complete without payasam – Kerala’s rich, sweet dessert made with milk, jaggery, and rice or vermicelli. It’s the perfect ending to a festive meal, and simple enough for kids to help stir.
What You’ll Need
- 1/4 cup rice or thin vermicelli
- 3 cups milk
- 1/2 cup jaggery, grated
- A pinch of cardamom powder
- A few cashews and raisins
- 1 tbsp ghee
Steps
Step 1: Roast the cashews and raisins. Heat the ghee in a pan and lightly fry them until golden. Set aside.
Step 2: Cook the rice or vermicelli in milk. Simmer gently, stirring often, until soft and the milk begins to thicken.
Step 3: Add the jaggery and cardamom. Stir well until the jaggery melts completely into the milk.
Step 4: Top and serve. Sprinkle the roasted cashews and raisins on top. Serve warm.
💡 Payasam is such a favourite during Onam that kids sometimes sneak extra helpings!
Did You Know?
- Payasam has many cousins across India – kheer in the north, payesh in Bengal – but Kerala’s version often uses jaggery instead of sugar, giving it a deeper, caramel-like flavour.
- There are dozens of payasam varieties in Kerala alone, made with everything from rice to lentils to jackfruit.
- During the Onam Sadya, payasam is traditionally served last, as the sweet finishing touch to the whole feast.