Straight From God’s Own Country, Kerala, These Are the Most Popular Sweets Worth Trying

Kerala, or God’s Own Country, the southwestern coastal state of India, boasts mesmerizing greenery and landscapes, and is a land of vibrant traditions. Its desserts also reflect the rich culture of the region.

From the sweet and aromatic notes of payasam, to the iconic unniyappam and the intricate layers of neyyappam, Kerala's sweets are a testament to the state's culinary culture. As these south indian desserts continue to be savored during festivals, shared with joy at social gatherings and embraced as a part of everyday life, they serve as reminders of Kerala's formidable culture. 

Payasam

Payasam is a quintessential Kerala sweet, a milk-based dessert prepared with rice, jaggery, and coconut. It has been around since ancient times and finds mention in several historical texts and scriptures. Payasam has been a part of rituals, celebrations, and everyday life in Kerala households for centuries. Today, there are several variations of the payasam with ingredients like vermicelli, lentils, and even ripe bananas adding their unique flavors. It's an integral part of festivals like Onam, Vishu, and other significant celebrations in Kerala, and is often served as prasadam in temples. It symbolizes prosperity, and is at the center of joyful communal gatherings.

Unniyappam

Unniyappam are small, fried dumplings made from rice flour, jaggery, bananas, and coconut bits. It is believed that they originated in temples, where they were offered as prasadam. They are a staple during family celebrations like weddings, birthdays and other joyous occasions. Onam, one of Kerala's most significant festivals, is also incomplete without the unniyappam, and it’s an integral part of the grand Onam sadya  or feast. In some variations, they are stuffed with a mixture of jaggery, coconut, and nuts. Often, they use nendran bananas, which give them a unique flavor and texture. There are also healthier variations which use alternative flours like whole wheat or millet, and substituting jaggery with natural sweeteners like honey or dates.

Neyyappam

Neyyappam, similar to the unniyappam, is made with rice flour and jaggery, but is different because of the addition of ghee and cardamom. It is a deep-fried delight enjoyed for its crispy exterior and soft interior. Neyyappam has deep roots in Kerala's culinary history and can be traced back to ancient times, where it was believed to be served as an offering in temples during special occasions. Over time, it has become a staple in households, its recipe passed down from one generation to the next. Today, there are also variations like the jackfruit neyyappam and rava or semolina neyyappam. Sometimes, the jaggery is also replaced with palm jaggery or date syrup.

Achappam

Achappam, also called rose cookies, are delicately shaped, deep-fried snacks made from rice flour, coconut milk and sugar. These deep-fried rosette cookies are renowned for their lacy appearance, crisp texture and subtle sweetness. The name achappam is derived from the Malayalam words ‘achu’ meaning mold, and ‘appam’ meaning bread or pancake, highlighting the importance of their molded shape. They are often treated as a tea time snack, and are a staple during Christmas, Easter and other festivals. Today, they come in flavors like vanilla or cardamom. Gluten-free adaptations using alternative flours like rice flour or chickpea flour, and eggless variations, are also available.

Palada Pradhaman

The palada pradhaman is a velvety and creamy south indian dessert made with palada or thin rice flakes, milk and sugar, and garnished with ghee-roasted cashews and raisins. The dish is connected to Lord Krishna and to the tradition of preparing a grand feast during the harvest festival of Onam. Its preparation requires time and patience, and a knowledge of preparing the dish that has evolved over the years and been passed down from one generation to the next. It's considered an auspicious dish, making it a popular choice at weddings, birthdays and other celebrations. Some variations include the addition of nendran banana or the addition of dry fruits and nuts like almonds, pistachios, and cashews.

Mutta Maala

Mutta Maala translates to ‘egg necklace’ in Malayalam and gets its name from its  distinctive appearance where strands of cooked egg whites form delicate and intricate patterns resembling a necklace. It's made by bringing together eggs, sugar and milk, and is renowned for the culinary artistry that making it requires. Although not connected to a specific festival or event, it's a beloved treat enjoyed at everyday occasions in Kerala.