It's made with rice ada, milk, sugar, and ghee which is cooked until it turns creamy and thick, and its garnished with ghee-fried nuts.
Parippu payasam uses moong dal, jaggery, and coconut milk and is made especially for festivals
Vermicelli takes the center role in this payasam which is simmered in milk and sugar and flavored with cardamom.
Coconut becomes the main ingredient in elaneer payasam where both coconut shreds and coconut pulp are used.
Broken wheat, jaggery, and coconut milk make this nutty and wholesome payasam.