India’s temple traditions are all about prasadam, sweets offered to the gods and shared among devotees as a divine blessing. Whether it’s the Panchamrut of North Indian temples or the Payasam of South Indian temples, every temple has its unique way of expressing devotion through food. Among them, Kerala temples are famous for their prasadam sweets made with coconut, jaggery, ghee and cardamom, which has centuries of tradition in every bite.
As April approaches, Kollam Pooram brings the devotion to life in Kerala. Mark your calendars for April 15, 2025 when the elephant procession, fireworks and temple rituals make this a must attend festival. Held at Asramam Maidan in Kollam, this is a visual treat deeply connected to the spiritual and cultural heritage of the state. The prasadam during this time is sweet, simple and soul nourishing. Add to that the sanctity of the occasion.
Take these temple prasadams and giving it a modern twist with Dairy Milk chocolate! The creamy richness of chocolate meets the earthy sweetness of temple prasadam, a fusion of heritage and indulgence. Let’s see how you can recreate these sacred flavors at home!
Temple prasadam in India is faith, devotion and tradition. These sacred sweets, offered in temples across the country, are blessed by the deities. Though they are traditional, adding Dairy Milk chocolate gives them a modern touch without losing their sanctity.
Tirupati laddus are divine blessings, made with copious amounts of ghee, cardamom and nuts. To give them a modern twist, melt Dairy Milk chocolate and drizzle it over the prepared laddu. The boondi, caramelised sugar and ghee are a perfect contrast to the smooth chocolate, a balance of sacred and indulgent.
Modaks are an essential part of Lord Ganesha’s offerings, especially during Ganesh Chaturthi. Traditionally filled with coconut and jaggery, these dumplings can be given a boost by mixing grated Dairy Milk chocolate into the filling. The chocolate melts slightly when steamed, creating a gooey centre that makes each bite more irresistible.
Kheer is one of the most common prasadam offered in temples, made by slow cooking rice in milk with sugar and cardamom. This time-tested dish can be twisted by adding grated Dairy Milk chocolate when the kheer is still warm. As the chocolate melts, it infuses the creamy kheer with richness. You can also garnish with chopped nuts and a few chocolate shavings for a festive look.
Panchamrut, a holy mix of milk, curd, honey, ghee and jaggery is used in temple rituals. Turning this into a modern sweet, mix these ingredients with powdered nuts and finely grated Dairy Milk chocolate. Shape into small truffle sized balls and refrigerate until firm.
Rava Kesari, a South Indian prasadam made with semolina, sugar and ghee is famous for its aroma and golden colour. You can elevate this traditional dish by adding chunks of Dairy Milk chocolate towards the end of cooking. The heat will melt the chocolate slightly but not fully, giving you sweet surprises in every bite.
Banana halwa, a popular prasadam in Kerala temples is made by slow cooking ripe bananas with jaggery and ghee until it reaches a fudgy consistency. Add finely chopped Dairy Milk chocolate in the last few minutes of cooking and let it blend with the jaggery.
Chakkara Pongal, a festival staple in Tamil Nadu tempes is made by slow cooking rice and moong dal with jaggery, ghee and nuts. While serving drizzle some melted Dairy Milk chocolate on top and let it blend with the warm Pongal. The combination of chocolate with the nutty caramelized jaggery is an indulgent twist on this prasadam favorite.
Peda, a popular offering in many North Indian temples is made with khoya, sugar and cardamom. Instead of keeping it traditional, place a small piece of Dairy Milk chocolate in the centre of each peda and then shape. When you eat it, the chocolate will melt in your mouth and it will be a surprise element to this sacred sweet. You can also roll the pedas in cocoa powder for a modern touch.
Coconut barfi in South Indian temples as prasadam is made with fresh coconut, sugar and ghee. To give it a modern twist, put a thin layer of melted Dairy Milk chocolate on top of the set barfi and cut it into squares. This simple addition will enhance the flavour without compromising the coconut’s natural sweetness.