Festive Payasam Recipes With Dairy Milk: A Sweet Twist On Tradition

April in Kerala is festival time and Kollam Pooram on April 15, 2025 is one of the biggest temple festivals in the state. With its stunning elephant processions, traditional percussion and fireworks this is more than just a visual treat - it is a cultural and spiritual celebration. And like all Indian festivals, food plays a big role, especially sweets.

Among all the festival treats Payasam holds a special place in Kerala cuisine. It’s a dish of devotion offered in temples and a must have at all celebrations. But what if you could give this classic dessert a twist? The jaggery or sugar, the slow cooked rice or vermicelli and the melt in the mouth chocolate makes a treat that feels festive and familiar.

This Dairy Milk Payasam is a great way to bring old and new together and make your celebrations even more special. Hot or cold it will be a hit at your festival table!

10 Dairy Milk Payasam Recipes: A Twist on Tradition

Temple to home, Payasam is not just a sweet—its an offering and a celebration. With these Dairy Milk Payasam recipes!

Classic Rice Payasam with Dairy Milk

Rice Payasam is a festival favourite, especially during Kollam Pooram temple festivals. The slow cooked rice, milk and jaggery combo is comforting and divine. To give it a chocolatey twist, cook the rice in full fat milk till soft, then stir in melted Dairy Milk along with cardamom and nuts.

Vermicelli Payasam with Chocolate Drizzle

No South Indian festival is complete without Semiya Payasam. Light, creamy and easy to make this dessert is a favourite during auspicious occasions. Roast vermicelli in ghee, simmer in milk and sweeten with sugar or jaggery. Once done, mix in chunks of Dairy Milk and let it melt beautifully.

Choco-Badam Payasam for a Royal Treat

Badam Payasam is a festival favourite, rich in every spoonful. Traditionally made with almond paste, milk and saffron, you can add Dairy Milk for a deeper, creamier taste. Soak almonds, blend into a smooth paste and cook in simmered milk before adding grated chocolate.

Jaggery and Cocoa Moong Dal Payasam

Moong Dal Payasam is served as a temple prasad, light and nourishing. Roast moong dal in ghee till aromatic, then cook with coconut milk and jaggery. Instead of traditional flavoring, stir in Dairy Milk just before serving and let the mild chocolatey taste blend with the nuttiness of the dal.

Coconut-Chocolate Payasam

Coconut Payasam is a must for Onam and Pooram festivals. Fresh coconut milk makes it taste like a signature. To add the Dairy Milk magic, melt some chocolate into the Payasam as it cools, and you will get a silky-smooth finish. Top it with roasted coconut shavings and cashews fried in ghee for a nice crunch and sweetness.

Sabudana Chocolate Payasam for a Fasting Feast

Sabudana (sago) is a vrat (fasting) and festive ingredient. Cooked in milk and jaggery, it becomes a smooth, slightly chewy Payasam that’s hard to resist. Add in melted Dairy Milk and finish with a pinch of cardamom.

Ragi and Dairy Milk Payasam for a Healthy Treat

Ragi (finger millet) has been in South Indian kitchens for centuries. For a festival ready Ragi Payasam, cook ragi flour with jaggery and thick coconut milk, then mix in melted Dairy Milk for a chocolate kick. This is both healthy and indulgent, perfect for serving guests during big celebrations.

Banana-Choco Payasam for a Fruity Twist

Banana Payasam, made with Kerala’s Nendran bananas, is a temple favorite, with natural sweetness and a creamy texture. Mash ripe bananas, cook with ghee and blend into a Payasam base with coconut milk. Melt in some Dairy Milk and garnish with caramelized cashews.

Carrot Payasam with a Chocolate Blend

Carrot Payasam, rich in Vitamin A and natural sweetness, is often made during temple feasts and wedding celebrations. Grate fresh carrots, cook with ghee and simmer with full fat milk. The final touch? Mix in Dairy Milk, which blends well with the earthy sweetness of the carrots, to make a delicious festive treat.

Jackfruit and Chocolate Payasam for a Unique Flavor

Jackfruit is a staple in Kerala cuisine, for its natural aroma and caramel-like sweetness. Traditionally, ripe jackfruit is cooked with jaggery and coconut milk to make Payasam. Add in melted Dairy Milk to this and it becomes a special treat for big temple festivals like Kollam Pooram.