These Are the Most Popular Desserts in the Ancient and Vibrant State of Tamil Nadu

The South Indian state of Tamil Nadu has a rich cultural heritage, is witness to ancient traditions
and is home to a cuisine that reflects the warmth, love and energy of its people. Their desserts
in particular are incredible works of art, with complex flavors and use aromatic spices, reflecting
a time-honored craftsmanship. From the iconic Mysore pak to the delicious payasam and the
earthy goodness of the adhirasam, Tamil Nadu's sweets are a treasure trove of the region's
cultural identity. Each sweet, with its unique taste, different preparation methods and strong
ceremonial significance, contributes to the rich heritage of the state and entices us to enjoy the
smooth blend of flavors that has been crafted with love and tradition.

Payasam

Payasam is a sweet, kheer like dessert popular all over south India. It was created in ancient
times and a similar dish finds mention in Sanskrit literature. Over time, each region started
making it with their own ingredients and infused it with different flavors. It’s made by Tamils in
particular to celebrate the harvest festival of Pongal, being a symbol of gratitude for the harvest
season. The rice pudding is made by simply simmering rice, milk and jaggery and then flavoring
it with cardamom. The addition of cashews and raisins lends a crunch and richness to the
creamy texture.

Adhirasam

Adhirasam is a deep-fried sweet that brings together the richness of jaggery with the earthy
aroma of sesame seeds and solidity of rice flour. The dough is shaped into flat discs, deep-fried,
and then coated in a jaggery syrup, giving it a glossy look. Mention of the adhirasam can be
found in ancient Tamil literature and the name comes from the Tamil words “arisi,” which means
rice, and “am,” which means jaggery. It's generally offered to deities as prasadam in temples
and is a mainstay at festivals like Diwali and social gatherings like weddings and other important
occasions.

Kadalai Urundai

Kadalai urundai, also known as peanut chikki, is a sweet peanut brittle that combines the
earthiness and saltiness of peanuts with the sweetness of jaggery. The peanuts are roasted,
and then a jaggery syrup is poured on top of it and the mixture is shaped into spheres. Not only
is it always there at festivals, but it's also a popular street food snack. It can be found at local
markets and street corners, being a quick, filling and healthy snack that satiates cravings.

Ellu Urundai

Ellu urundai are basically bite-sized sesame seed balls or til ladoos in Hindi. To make it, sesame
seeds are roasted, mixed with jaggery, and shaped into small, round balls. Not only is it yummy,
it also boasts many health benefits since the sesame is rich in nutrients and has an energizing
effect. The dish is considered auspicious and is often prepared on festivals like Pongal and
Makar Sankranti. Its recipe is taught within the family and is often passed down from one
generation to the next.

Kozhukkattai

Also called modak in some regions, kozhukkattai is made of rice flour that has been stuffed with
a jaggery filling inside. It has a strong religious connection and is normally served to Lord
Ganesha, popularly made during Ganesh Chaturthi. Often, in Tamil Nadu, grated coconut is
added to the dessert which gives it a slight crunch and an added flavor note. To make it, the
dough is flattened and the filling is put inside. It’s then sealed in the specific shape. Then, it can
be steamed for a smooth texture, or fried for a harder bite. In modern times, ingredients like
turmeric or beetroot are added to give it bright colors. And for healthier versions, many people
even bake their kozhukkattais.

Mysore Pak

Although Mysore pak originated in the royal kitchens of Mysore, Karnataka, it has become an
integral part of Tamil Nadu's culinary landscape, being one of the most loved desserts there.
This rich and decadent dessert is made from besan, ghee, sugar and a hint of cardamom. The
result is a melt in your mouth dessert that is both sweet and savory, with a texture that ranges
from fudgy to crumbly. It’s often considered the “king of the sweets” in the south, and
transcends state boundaries, to be beloved by all. It’s also a must have at festivals and
celebrations and is often used as a gift to give to loved ones.