Paal Payasam with Chocolate Garnish: A Luxurious Touch to a Festive Favourite

What's a festival without something sweet to celebrate the occasion? Vishu, Kerala's traditional New Year, is celebrated with pomp, thanksgiving, and a lavish Sadhya spread. On the 14th or 15th of April, Vishu marks new beginnings, prosperity, and plenty. The day begins with Vishukkani, a sacred display of golden-colored items, such as fruits, flowers, rice, and coins, representing a prosperous year to come. Celebrations with family members, fireworks, and feasts make this festival one of enjoyment and unison.

A feast on Vishu is not complete without payasam, the traditional dessert served during celebrations. Amongst its several variations, Paal Payasam is a favorite with its simplicity and richness. Made traditionally with rice, milk, and sugar, slow-cooked until done, this traditional dessert symbolizes comfort and celebration. A modern touch to this classic recipe with a chocolate garnish can add an indulgent flair to the traditional payasam. The creaminess of milk, the sweetness of jaggery or sugar, and the richness of chocolate come together to create a balance that makes it ideal for festival indulgence. This recipe stays true to the essence of Paal Payasam but provides a twist that makes it all the more special.

Recipe of Paal Payasam with Chocolate Garnish

Ingredients:

• 1/2 cup raw rice (unakkalari or Kerala red rice)
• 1 litre full-fat milk
• 1/2 cup sugar or jaggery (adjust to taste)
• 2 tablespoons ghee
• 1/2 teaspoon cardamom powder
• 10-12 cashews and almonds, chopped
• 2 tablespoons grated dark chocolate or chocolate shavings (for garnish)
• A few saffron strands soaked in warm milk

Method:

In a pan with a heavy bottom, heat ghee and roast the rice until it gives out a nutty aroma. Add milk and let it simmer on low heat, stirring every now and then, until the rice is cooked through, and the milk thickens to a creamy consistency. Add sugar or jaggery and keep stirring to dissolve. Add cardamom powder and saffron milk for an aromatic boost. Roast almonds and cashews in ghee until golden and fold them into the payasam. Garnish generously with grated dark chocolate or shavings before serving. Serve warm or chilled, letting the chocolate add to the richness of this traditional Vishu dessert.

7 Tips for Paal Payasam with Chocolate Garnish

Use Traditional Kerala Red Rice

Unakkalari, a scented raw rice that is employed in Kerala payasams, lends the dish its characteristic richness. The rice soaks up milk well and adds to the overall flavor of the dish. In its absence, use basmati rice for an equally rich taste.

Slow Cook for Maximum Creaminess

The key to a balanced Paal Payasam is slow cooking. Let the milk and rice cook slowly for a long time, allowing the milk to reduce naturally. Don't hurry the process, as slow cooking extracts a rich, deep consistency.

Use Jaggery for an Earthy Sweetness

While sugar is generally used, jaggery provides Paal Payasam with a richer, more traditional flavor. Use jaggery only if available and melt it separately and sieve out any impurities before adding it to the payasam.

Roast the Nuts in Ghee

Lightly roasting almonds and cashews in ghee prior to adding them to the payasam brings out their inherent richness. This is not only imparting a nutty flavor but also making the payasam feel festive.

Use High-Quality Dark Chocolate

Use dark chocolate shavings or premium chocolate finely grated to add contrast between traditional milk payasam and the contemporary touch of cocoa richness. The chocolate must complement without overwriting the dish.

Add Saffron

A couple of threads of saffron soaked in hot milk will impart a golden color and an undertone fragrance that lifts the payasam. It adds to the look of the dish and a luxurious festive touch.

Serve in Traditional Earthenware

For a wholesome Vishu experience, Paal Payasam must be served in brass or clay bowls. The earthy feel of these bowls heightens the richness of the payasam and keeps it warm for longer, making the festive experience all the more memorable.