Traditional Payasam Recipes With Chocolate: Rich, Creamy, And Irresistible

April in Kerala is a time of splendor and worship, and Kollam Pooram is back in 2025 on 15t April. This annual festival is deeply rooted in Kerala’s culture and tradition and is held at Asramam Maidan in Kollam, attracting thousands of devotees. The highlight of the event is the majestic elephant procession, vibrant fireworks and the rhythmic beats of chenda melam, creating an atmosphere of festivity and devotion. While the rituals and visuals are the main attraction, no festival in Kerala is complete without its sweet indulgences—Payasam being the star of the show.

Payasam, the traditional dessert of Kerala, carries the warmth of tradition in every spoonful. Whether it’s the classic Pal Payasam with its slow cooked richness or the nutty Ada Pradhaman, each variety tells a story of celebration and togetherness. But what if you could give this traditional treat a chocolate twist?

The comfort of Payasam blended with the deep, rich flavors of cocoa—a perfect mix of old and new. Whether you are preparing it for Pooram or just want something special, Traditional Payasam Recipes with Chocolate will add a deliciously decadent touch to your celebrations.

10 Traditional Payasam Recipes with Chocolate: Rich, Creamy, and Irresistible

Here is a perfect list of Payasams that are a fusion of Kerala’s classics with chocolate, tradition and innovation.

Classic Chocolate Pal Payasam

Pal Payasam is a festival favorite, known for its creamy richness. Cook rice in full fat milk, let it simmer slowly to bring out its natural sweetness. Add grated dark chocolate or cocoa powder as it thickens and finish with a touch of jaggery for an earthy sweetness. The result? A Payasam that’s both nostalgic and indulgent—perfect for celebrating Pooram with a modern twist.

Choco Ada Pradhaman

Ada Pradhaman is often called the king of Kerala Payasams, gets its royal upgrade with chocolate. Soak and cook rice ada in coconut milk, add melted chocolate and jaggery for depth of flavour. The cocoa blends beautifully with the nuttiness of coconut, while a final drizzle of ghee roasted cashews and raisins adds richness. A must try for any traditional feast!

Dark Chocolate Rava Payasam

Rava Payasam is quick, comforting and perfect for festival feasts. Roast semolina in ghee, add milk and stir in grated dark chocolate for a rich flavor. A little saffron adds warmth while cardamom balances the sweetness. The result is a simple yet indulgent dessert that pairs well with any festival meal.

Kerala Style Chocolate Coconut Payasam

This Payasam brings together two Kerala favorites—coconut and chocolate. Simmer coconut milk with jaggery, add melted chocolate and let the flavors deepen as you cook it on low heat. Grated coconut gives it a bite while roasted almonds adds crunch. Served warm, it’s a festival dessert with an irresistible twist!

Moong Dal Payasam with Cocoa

Moong Dal Payasam is a classic Pooram dessert. Instead of jaggery alone, add cocoa powder and a splash of melted dark chocolate while cooking the dal. The mild nuttiness of moong dal pairs so well with the deep chocolatey notes, this is a beautiful dessert for your Pooram spread.

Choco-Saffron Vermicelli Payasam

Vermicelli Payasam or Semiya Payasam is a Pooram favorite. For a twist, cook vermicelli in milk and add cocoa powder with a hint of saffron. Condensed milk makes the flavors pop and ghee roasted nuts adds a nice crunch. A perfect mix of tradition and indulgence!

Red Rice Chocolate Payasam

Kerala’s red rice makes this Payasam rustic and beautiful. Cooked in coconut milk, jaggery and dark chocolate, this dessert has tradition and innovation in every spoonful. A pinch of nutmeg elevates the flavors and roasted coconut slivers adds a nice bite.

Chocolate-Chikku Payasam

Chikoo (sapota) is naturally sweet and creamy, so it’s a great base for a unique Payasam. Blend ripe chikoo in warm coconut milk, add melted chocolate and let the flavors combine over low heat. Chikoo’s natural sweetness reduces the need for added sugar, so this is a guilt free festival indulgence.

Jackfruit Chocolate Payasam

Jackfruit Payasam is a seasonal special, and with chocolate it’s even better. Cook ripe jackfruit in jaggery and coconut milk, then add melted dark chocolate for an unexpected but delicious combo. Jackfruit’s fruity sweetness and chocolate’s bitterness is a Payasam worth savouring.

Spiced Chocolate Banana Payasam

Bananas are a staple in Kerala desserts and this Payasam owns their natural sweetness. Mash ripe bananas in milk, add cocoa powder and a pinch of cinnamon. The warmth of the spices and the creaminess of the banana makes this Payasam perfect for a Pooram meal.