Types of Payasam Recipes to Sweeten Your Pongal Celebrations

Pongal is a time to be happy, to celebrate and to indulge in sweet treats that warm your heart. When it comes to sweets, payasam is the star. This creamy dessert is a staple in South Indian homes, especially during Pongal. Made with various grains, lentils and nuts, payasam can be had in many ways, each with its own texture and taste.

What makes payasam special is its versatility. Whether you like the comfort of rice or the delicate sweetness of lentils, there is a payasam recipe for everyone. The aroma of roasted nuts, the richness of ghee and the hint of cardamom is a combination that makes any Pongal festival complete.

As you get ready for the festival, try out different payasams to surprise your family. From the traditional rice payasam to the decadent coconut ones, each is a treat. With so many options to choose from, you can create a sweet platter that will add an extra layer of sweetness to your Pongal.

How Make Classic Payasam For Pongal

Classic Payasam is the main attraction of any festival. This creamy, fragrant pudding made with rice, milk and jaggery brings happiness in every spoon.

Ingredients:

• ¼ cup rice
• 4 cups full cream milk
• ½ cup jaggery (grated)
• 1 tbsp ghee
• 8-10 cashews
• 5-6 cardamom pods (crushed)
• ¼ cup raisins
• A pinch of saffron strands (optional)

Method:

1. Start by washing the rice and draining it.
2. In a pan, boil the milk and add rice. Cook on low flame till the rice is soft and absorbs the milk.
3. In another pan, heat ghee and roast cashews and raisins till golden.
4. Add jaggery to the cooked rice mixture and mix well.
5. Add crushed cardamom and saffron. Mix well.
6. Top with roasted cashews and raisins.

Types Of Payasam Recipes To Sweeten Your Pongal Celebrations

1. Classic Rice Payasam

This is the traditional payasam made with rice, milk and jaggery. The secret to making it perfect is using full fat milk for richness and jaggery instead of sugar for the deep caramel flavor. Cook the rice in milk slowly and smoothly.

2. Moong Dal Payasam (Paasi Paruppu Payasam)

Made with moong dal, jaggery and coconut milk, this payasam is smooth and slightly nutty. The key to perfect moong dal payasam is to roast the dal lightly before cooking which enhances the flavor. Adding coconut milk gives it a creamy texture and a subtle sweetness that goes well with jaggery.

3. Vermicelli Payasam (Semiya Payasam)

A quick and easy payasam made with roasted vermicelli, milk, sugar and ghee. The key here is to roast the vermicelli in ghee lightly before cooking so that the payasam doesn’t become soggy. Adding cardamom and roasted nuts gives it an extra flavor.

4. Sago Payasam (Sabudana Payasam)

Made with sago pearls, jaggery and milk, this payasam has a lovely chewy texture. To get the perfect consistency soak the sago pearls for a few hours before cooking and cook them in milk on low flame until they are soft and translucent.

5. Carrot Payasam

A twist on the classic payasam, this one uses grated carrots, milk and jaggery. The key to making it rich is to sauté the grated carrots in ghee before adding milk, which brings out the natural sweetness and flavor. Add cardamom and cashews for the aroma.

6. Coconut Payasam

A sweet coconut flavored payasam made with fresh coconut milk, rice and jaggery. The trick to making coconut payasam is to use fresh homemade coconut milk. Add a pinch of cardamom and roasted cashews for extra flavor. For a thicker consistency cook the payasam until it reduces to your desired consistency.

7. Pumpkin Payasam

A seasonal treat made with cooked pumpkin, jaggery and coconut milk. Cook the pumpkin until it’s soft and pureed before adding it to the milk. This will give you a smooth, creamy texture and the natural sweetness of the pumpkin will go well with jaggery.

8. Banana Payasam (Pazham Payasam)

Banana payasam is a simple dessert made with ripe bananas, coconut milk, jaggery and cardamom. The sweetness of the bananas blends well with the creaminess of coconut milk. The tip is to use slightly overripe bananas for the best natural sweetness and texture. Add a pinch of cardamom powder for the flavor.

9. Chana Dal Payasam

This sweet is made with split chickpeas (chana dal), jaggery, coconut milk and cashews. The texture is slightly grainy due to the chana dal but it’s very rich and aromatic. To get the right consistency cook the chana dal until soft but not mushy then add jaggery and coconut milk to make it creamy. Garnish with cashews roasted in ghee for a crunchy texture.