payasam

Payasam, also known as payasa, is a milk-based dessert that forms a staple part of South Indian culinary tradition. It is a form of kheer and is prepared in various regional styles across Kerala, Tamil Nadu, and neighboring regions. The basic concept is milk sweetened with sugar or jaggery and thickened by a starch such as rice, vermicelli, or flattened rice, with aromatic flavorings.

Common variants include ada payasam, which uses rice flakes; semiya payasam, made with vermicelli; aval payasam using flattened rice; and parippu payasam, a lentil-based version prepared with moong dal and coconut. Sweeteners range from sugar to jaggery, sometimes combined with coconut milk for added richness. Flavorings typically include cardamom, saffron, and roasted cashews or almonds, along with raisins fried in ghee. Some preparations incorporate coconut milk or ghee-tempered spices to enhance aroma.

Preparation generally involves simmering milk with the chosen starch until thick and creamy, then sweetening and adding cardamom and other flavorings. In many households, the tempering of ghee with cashews, raisins, and spices is poured over the finished payasam just before serving.

Culturally, payasam is a festive dessert served during weddings, temple feasts, and religious festivals such as Vishu and Onam, as well as at other celebrations in Tamil and Malayali communities. Its various regional preparations reflect local ingredients and tastes while preserving a shared role as a celebratory milk dessert.