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.
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:
Method:
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.
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.
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.
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.
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.
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.
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.
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.
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.