August 20, 2021 No comments

Ambalapuzha Paal Payasam, a renowned dessert offered at the Ambalapuzha Sri Krishna Temple, served in a brass uruli alongside a brass container of uncooked rice and peacock feathers, symbolising Lord Krishna.

Ambalapuzha Paal Payasam - Divine Offering

Ambalapuzha Paal Payasam Recipe: A Traditional Kerala Ari Payasam

Name: Navratri Recipes: Sundal & Sweets
Cuisine: Indian
Ingredients: Ingredients for Sundal; Ingredients for Snacks (Savory & Sweet); Ingredients for Pongal; Ingredients for Kesari; Ingredients for Payasam; Ingredients for Kheer; Ingredients for Indian Sweets; Ingredients for Bengali Sweets

Discover the rich and creamy delight of Ambalapuzha Paal Payasam, a traditional Kerala rice pudding that’s as simple as it is sublime. This iconic dessert, made with Kerala Rose Matta rice (also known as Unakkalari or Chembavu Ari), offers an authentic taste that sets it apart from its contemporaries.

While many variations of rice kheer use Basmati rice, the classic Paal Payasam recipe adheres to tradition by using Rose Matta rice. This not only enhances the flavour but also contributes to the dessert’s signature pink hue and creamy texture. The secret to achieving this perfect blend of taste and texture lies in the slow-cooking method. Gently simmering the pudding on a low flame allows the rice to cook uniformly, absorbing the milky sweetness and transforming into a rich and velvety treat.

Whether you’re a novice or an experienced cook, making Paal Payasam in your own kitchen is a rewarding experience. This dish isn’t just a treat for the taste buds; it’s a piece of Kerala’s culinary heritage, promising a taste of nostalgia with every spoonful.

Easy 3-Ingredient Paal Payasam Recipe: A Must-Try for Onam and Vishu

Experience the simplicity and sweetness of Paal Payasam, a beloved Kerala dessert perfect for any festive occasion like Onam or Vishu. Made with just three basic ingredients—rice, milk, and sugar—this Payasam recipe is a quintessential dish in any Sadhya, (but only next to the prestigious Palada Pradhaman).

For those who love a bit of texture and extra flavour, adding nuts and cardamom is optional but recommended. This version of Paal Payasam, also known as Vella Payasam or White Payasam, is uniquely prepared in a pressure cooker, simplifying the cooking process without compromising on taste.

Whether you're celebrating a festival or just craving a sweet, creamy treat, this Paal Payasam recipe is sure to impress. It’s not only quick and easy but also ranks at the top of the list for most cherished festive desserts during major celebrations.

Discover the Divine Ambalapuzha Paal Payasam: A Culinary Gem from Kerala

The legendary Ambalapuzha Paal Payasam is not just a sweet treat; it's a revered Naivedyam (offering) at the Sree Krishna Temple in Ambalapuzha. Known for its unique preparation and divine taste, this dish has a devout following.

The secret to the unmatched flavour of Ambalapuzha Paal Payasam lies in its traditional cooking method. The recipe calls for milk, slowly reduced over six hours, combined with water drawn from the temple well and milk sourced directly from the temple's Goshala cows. Cooked in a traditional bronze Uruli, this method infuses the payasam with a heavenly essence that makes it more than just food—it's a taste of spirituality.

While I have yet to experience this heavenly dessert first-hand, the storied reputation of Ambalapuzha Paal Payasam is enough to inspire any culinary enthusiast to try recreating it at home, bringing a piece of Kerala’s divine flavour into their own kitchen.

For more Payasam/Pradhaman/Kheer Recipes, Click here...

Cuisine - Kerala (India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4-6
Author - SM

Preparation Time - 15–25 Minutes
Cooking Time - 30–45 Minutes

Ambalapuzha Paal Payasam Recipe: A Traditional Kerala Dessert

Ambalapuzha Paal Payasam - Divine Offering

Ingredients for Ambalapuzha Paal Payasam:

Kerala Rose Matta Rice/Unakkalari - 4 tablespoons
Sugar: 10 tablespoons
Milk: 2 litres
Cardamom Powder: 1 teaspoon (optional)
Cashew Nuts: A few (optional)

Method:

Preparing the Rice:

Clean, wash, and soak the Kerala Rose Matta Rice in 1.5 cups of water for about 20–30 minutes.
Once soaked, drain the rice and discard the soaking water.

Prepping Add-ons (if at all you're adding it!):

Chop the cashew nuts into small pieces for later use.
Optionally, grind the cardamom along with a few teaspoons of sugar into a fine powder for enhanced flavour.

Cooking Method in Uruli (Traditional Bronze Vessel):

Heat the Uruli on medium-low heat and ensure it is clean and dry before use.
Add soaked rice, sugar, and a small amount of milk to the Uruli, stirring constantly.
Gradually add the rest of the milk and cook on low heat, stirring continuously to prevent sticking.
Once the rice is cooked and the milk reduces to a creamy consistency, add cardamom powder and chopped cashew nuts.
Continue cooking on low heat until desired thickness is achieved, stirring occasionally.

Cooking the Payasam in Pressure Cooker:

Combine the soaked rice, sugar, milk, cardamom powder, and chopped cashew nuts in a clean pressure cooker.
Secure the lid and cook on high heat until you hear the pressure release, then reduce to the lowest flame.
Continue to cook on low heat for 30–45 minutes, ensuring the flavours meld beautifully.

Final Steps:

After cooking, turn off the flame and allow the pressure cooker to naturally release steam and cool down completely.
Once cooled, gently stir the Paal Payasam to mix all the ingredients well.

Serving:

Serve your Ambalapuzha Paal Payasam hot or chilled, as preferred.

Explore More Sadhya Recipes here...

Additional Tips & Notes for Perfect Paal Payasam:

Ensure the payasam is cooked on a very low flame to avoid any spills or burns.
For a different variation, you can use Basmati rice, which requires less soaking and cooking time.
Traditionally, this payasam is cooked in a bronze vessel (Uruli) for an authentic taste and texture.
If using a normal pan, ensure consistent stirring to prevent the payasam from sticking to the bottom.
Slow cooking is essential for achieving the rich, creamy texture and the signature pink hue of the Ambalapuzha Paal Payasam.
Adjust the sweetness and toppings according to your taste, and enjoy this heavenly dessert from Kerala's culinary repertoire.

Crafting Tradition in Every Spoonful

Each spoonful of this delightful dessert isn't just about savouring its creamy richness; it's about embracing a cherished piece of Kerala's culinary heritage. Whether you choose the traditional slow-cooked approach in an Uruli or opt for the modern ease of a pressure cooker, this Paal Payasam is a testament to the timeless allure of Indian sweets.

Perfect for any festival, family gathering, or a quiet moment of reflection, this Paal Payasam promises to transport you straight to the heart of Kerala with its authentic flavours and soothing texture. So, why wait? Dive into the divine experience of making your own Ambalapuzha Paal Payasam and let your taste buds revel in the symphony of simplicity and sweetness.

For those enchanted by the flavours of Kerala and inspired to try more, my blog has a treasure trove of traditional recipes that are as fulfilling to cook as they are to eat. Explore Essence of Life - Food and transform your kitchen into a festival of flavours!

June 12, 2018 No comments

Today is Onam - Thiruvonam. A year-long wait, when the King comes knocking the doors of God's Own Country. The land gets ready to welcome the King - Mahabali. A festive mode clings along with a 10 day long celebrations starting from Atham and Thiruvonam is the next big day.
Indian festivals are all about food, new clothes and cultural activities. But always the highlight being the food and the delicacies attached to the traditions play a big role in all festivals. Onam is
no exception to the fact. The grand feast served on a Banana Leaf is appealing not only to our eyes but also delectable to our taste buds. Sadhya is a grand affair with a huge number of vegetarian delicacies ranging from 5 to 12 items or sometimes 16 to 24 preparations on the menu. Traditionally the number of items served ranges in multiples of 8, utmost up to 64 items on the whole. The dishes are prepared with a perfect balance to appeal all six tastes - Sweet, Salty, Spicy, Sourness, Bitterness and Pungency. But the highlight of any Sadhya is the Payasam which is served as the last item.

DELICIOUS PAYASAMS FOR A SADHYA

DELICIOUS PAYASAMS FOR SADHYA, PAYASAM/PRADHAMAN/KHEER, SADHYA

DELICIOUS PAYASAMS FOR A SADHYA

LETS TALK ABOUT PAYASAM...

     Payasam is served as a last item in a Kerala Sadhya, a long spread of food in a Banana Leaf catering a long list of Sadhya Vibhavangal depending on the grandeur of the banquet/Sadhya. Though Last served, Payasam reigns the Sadhya undoubtedly as a King, appeasing & satiating our taste buds. The taste of a Payasam lingers in our taste buds prolonging too longer and staying there for ever. Without a Payasam, a Sadhya is considered to be incomplete.
     After eating such an elaborate meal, would you have a little space to accommodate the Payasam? My Dad says, just a lick of Pickle or Inji Curry can help you do the job. And that is true. I have done the trick so many times to gobble up a bowl of Payasam in a Sadhya. So is the importance and speciality of a Payasam in a Sadhya.
     Sadhya is ubiquitous to Onam and Vishu & Payasam/Pradhaman is ubiquitous to a Sadhya. Traditionally it is served on a plantain(banana) leaf. The rich heritage and tradition are indigenous to these Payasam. Sadhya is finished with Pradhaman or Payasam. It is usually mixed along with Pappadam and Pazham. Pappadam, Pazham & Payasam are considered as the 3 important dishes in a Sadhya. Even the poorest of families in the days of yore make sure to at least prepare the simplest of a Payasam to commemorate the event and serve it with Pappadam and a Banana(Pazham). So Payasam, how simple it may be, is a must in a Sadhya.
   When talking about Payasam & Pradhaman a Classic dish of any Sadhya is usually misinterpreted. Not many know the difference between pradhaman and payasam. It is often confusing and referred to as the same dish by many. Even I am not sure with the difference between a Payasam & a Pradhaman. From what I know, Single cooked is Payasam, where as Double-cooked is Pradhaman. Pradhaman involves cooking twice, like for Ada, first the Ada is cooked and then it is added into a sweet concoction to convert it into a Pradhaman. A payasam which involves double cooking becomes a Pradhaman. Pradhaman is thicker and involves twice the work. Commonly Payasam is prepared in Temples to appease Gods. As Pradhamans involve double cooking like for cooking Ada or Fruits, Pradhamans are not served for God.
     Whereas a dessert of the same genre is Kheer, the North Indian sibling of Payasam & Pradhaman. Kheer differs from many Indian desserts because it has two quite distinct origins. The first is the ancient Indian tradition of 'Payas', which survives to this day in South India as 'Payasam'. And the second is the Middle Eastern 'Sheer' brought to India by Arabs in the medieval age.

     I have tried to gather up some traditional South Indian Payasams & Pradhamans which can be easily prepared for a Sadhya or as a simple dessert, whenever a sweet tooth pops up.

For more PAYASAMS, PRADHAMANS & KHEERS, Click here...

PALADA PAYASAM/PRADHAMAN

When it comes to Payasam and Pradhamans, Palada Payasam/Pradhaman is one of the most traditional desserts of 'GODS OWN COUNTRY' and it is called as the King of Desserts in Kerala. When talking about Payasam, Palada Pradhaman/Payasam can never skip the thought. Palada Pradhaman/Payasam is prepared with Cow's Milk and sweetened with Sugar.
Palada Pradhaman/Payasam is a delectable concoction made with Cow's Milk and Sugar with a special ingredient 'Ada'(Rice Flakes) as a base. Ada gives a delicate texture and special flavour and taste to this wonderful 'Palada Pradhaman/Payasam'. Slow cooking is one method which would yield a light Pink coloured Palada Pradhaman/Payasam, which converts this tasty dessert into a visual treat.

For PALADA PAYASAM RECIPE, Click here...

AMBALAPUZHA PAAL PAYASAM/ARI PAYASAM

AMBALA PUZHA PAAL PAYASAM/ARI PAYASAM

Paal Payasam/Ari Payasam/Rice Payasam is the best and the simplest payasam ever. The most delicious AMBALA PUZHA PAAL PAYASAM literally is a dessert prepared with Rice in a Milk base. This authentic Paal Payasam sticks on to the traditional rule of using Kerala Rose Matta Rice/ Unakkalari which gives an authentic taste and flavour to the dessert. The trick behind perfectly cooked Paal Payasam is slow cooking on a very low flame which yields a pink colour to the Paal Payasam, it gives a perfect texture to the rice and makes the Payasam Rich and Creamy.
This is one of the most common Payasam served in a Sadhya & Paal Payasam or Palada Payasam tops the list during Onam/Vishu Sadhya.

Most of all, if it is Paal Payasam then it is undoubtedly Ambalapuzha Paal Payasam. This dessert is a famous Naivedyam/Prasadham at Sree Krishna Temple in Ambalapuzha(Kerala). This Paal Payasam is served as a Naivedyam - the so-called Ambalapuzha Paal Payasam is a speciality and all the more Divine with an unbeatable taste.

For AMBALAPUZHA PAAL PAYASAM/ARI PAYASAM RECIPE, Click here...

ADA PRADHAMAN

Ada Pradhaman is one of the most traditional desserts of GODS OWN COUNTRY and it is called as the King of Desserts in Kerala. When talking about Ada Pradhaman, Ada is a tiny square-shaped Rice Flake. Ada the basic ingredient used for this type of pradhaman is prepared with Unakkalari(a type of Raw Rice) Powder. Ada Pradhaman is a delectable concoction made with Coconut Milk and Jaggery (Cane Sugar) with a special ingredient 'Ada'(Rice Flakes) as a base. Ada gives a delicate texture and special flavour and taste to this wonderful 'Ada Pradhaman'.

For ADA PRADHAMAN RECIPE, Click here...

GOTHAMBU PAYASAM - BROKEN WHEAT PAYASAM

Gothambu Payasam/Pradhaman is a Classic Payasam prepared with Broken Wheat/Nurungu Gothambu in a delectable concoction made with Coconut Milk and Jaggery & flavoured with Cardamoms & Dry Ginger. The Broken Wheat/Nurungu Gothambu in this Pradhaman is slightly bigger than the Samba Gothumai Rava/Broken Wheat/Dhalia we use for Upmas. This Broken Wheat/Nurungu Gothambu has a wonderful texture when cooked. It is one of the Traditional Pradhamans of Kerala, cooked during special occasions and festivals.
Though there is a debate on whether Gothambu Payasam comes under Pradhaman or Payasam, as it does not involve double cooking of the ingredients. Mostly it is categorized under Payasam.

For GOTHAMBU PAYASAM RECIPE, Click here...

PARIPPU PRADHAMAN

Parippu Pradhaman is a classic Kerala style Payasam prepared with Moong Dhal/Cheru Payar Parippu in a delectable concoction made with Coconut Milk and Jaggery. All the more the Parippu (lentil) for this Pradhaman is Cheru Payar/Moong Dhal/Pasi Paruppu, an easily digestible lentil. It is one of the Traditional Pradhamans of Kerala, cooked during special occasions and festivals.
Even this payasam is often confused and debated whether Parippu Payasam comes under Pradhaman or Payasam, as it does not involve double cooking of the ingredients. Mostly it is categorized under Payasam. But some say as it involves dry-roasting the Cheru Payar before making Payasam it can be categorized as Pradhaman.

For PARIPPU PRADHAMAN RECIPE, Click here...

VERMICELLI PAYASAM/SEMIYA PAYASAM

Vermicelli Payasam/Semiya Payasam is one of the Classical Indian Dessert/Pudding prepared with roasted Vermicelli, Milk and Sugar. Semiya Payasam as it is called in South India and as Seviyan Kheer in North India and Sheer Khurma in Pakistan, Afghanistan and Arabian countries, are the same versions of Vermicelli pudding with slight variations in texture and consistency along with varied garnishes used. Though the base ingredients remain the same, it can be converted into a rich dessert with its variations in garnishings and flavourings. If there is one quickest dessert, then it is none other than Semiya/Vermicelli Payasam. This is a version of Persian Sheer Khurma which converted itself palatable to South Indian Cuisine.

For VERMICELLI PAYASAM/SEMIYA PAYASAM RECIPE, Click here...

JAVVARI PAYASAM/SAGO PAYASAM

Javvari Payasam/Sago Payasam is another Classical Indian Dessert/Pudding prepared with roasted Tapioca Pearls/Sago, Milk and Sugar. Javvari Payasam as it is called in South India and as Sabudhana Kheer in North India, are the same versions of Tapioca Pearl pudding with slight variations in texture and consistency along with varied garnishes used. Though the base ingredients remain the same, it can be converted into a rich dessert with its variations in garnishing and flavourings.
Javvari Payasam/Sago Payasam can be prepared by soaking the Tapioca Pearls/Sago/Javvarisi or alternatively it can also be prepared by roasting the Tapioca Pearls/Sago/Javvarisi in ghee. This is the easiest method and also gives a better texture to the Javvari Payasam/Sago Payasam. Sago/Tapioca Pearls can also be combined up with Vermicelli to make Javvarisi-Semiya Payasam. Another version of Sago Payasam with Jaggery and Coconut Milk is also prevalent in and around South India.

For JAVVARI PAYASAM/SAGO PAYASAM RECIPE, Click here...

ELANEER PAYASAM/TENDER COCONUT PAYASAM

Elaneer/Karikku Payasam - Tender Coconut Payasam is a delectable concoction prepared with Tender Coconut Shavings as a base in Tender Coconut Water, Cow's Milk & it can be sweetened with Sugar/Rock Sugar. It has a mild texture with extraordinary aroma of fresh Coconut Shavings. This is a simple and mildly sweet dessert. If you are craving for something light but flavourful dessert, then this Payasam is sure to appease your senses.
An authentic Payasam from Kongu Cuisine which is famous for its extensive use of Local Produce, subtle use of spices and cooking with fresh ingredients.

For ELANEER PAYASAM/TENDER COCONUT PAYASAM RECIPE, Click here...

NEYPAYASAM

The one & only, utmost divine - Neypayasam, an all-time favourite of a Malayali. A Payasam served as a Prasadham in almost all Temples in Kerala. Neypayasam is served in Temples to appease the Gods. Raw Rice/Unakkalari slow-cooked in a copious amount of Ghee and Jaggery, which gives its name - Neypayasam. This utter sweet & thick concoction is meant to be eaten only little at a time, unlike other Payasams.

For NEYPAYASAM RECIPE, Click here...

CHAKKA PRADHAMAN/JACKFRUIT PAYASAM

In this Chakka Pradhaman - Jackfruit Payasam recipe I have used fresh Jackfruit pieces. Ground Jackfruit pieces are cooked along with Jaggery syrup and flavoured with Cardamoms & Dry Ginger Powder. This Chakka Pradhaman is extensively laced with fresh homemade Coconut Milk, which makes this dessert a delectable delicacy. Chakka Pradhaman can also be cooked with Chakka Varattiyathu (Jackfruit pieces cooked and preserved in Jaggery syrup). The fragrance from Jackfruit gives a special note to this Chakka Pradhaman. This classic dessert is unique to itself. When the fruit is in season this Payasam would be an added gradeur to a classic Sadhya.
As this Jack Fruit Payasam involves double cooking, may be cooking the Jackfruits in Jaggery or as converting it into Chakka Varattiyathu and then preparing it into a Payasam, this dish is commonly termed as Chakka Pradhaman. Lore attached to it makes it as a commonly served Payasam in a Wedding Sadhya.

For CHAKKA PRADHAMAN/JACKFRUIT PAYASAM RECIPE, Click here...

JACK FRUIT & RICE PAYASAM - PONSA GHARAI

Jackfruit and Rice Payasam is a tasty dessert prepared with Jackfruit slices, Rice, Coconut Milk/Milk & Jaggery/Sugar, flavoured with Cardamoms and garnished with Cashews & Almonds. Authentic Chakka Pradhaman/Jackfruit Pradhaman is the one which is quite prevalent and popular Pradhaman prepared with Jackfruit in Kerala Cuisine.
But this type of Payasam is unique to Udupi/Konkani Cuisine and it is called 'PONSA GHARAI'. This Jackfruit Rice Payasam recipe has a wonderful texture from Jackfruit slices and soaked Rice with a unique aroma synonymous to Jackfruit.

For JACK FRUIT & RICE PAYASAM - PONSA GHARAI RECIPE, Click here...

MAMBAZHA PRADHAMAN/MANGO PAYASAM

Mambazha Pradhaman/Mango Payasam is a delectable concoction made with Mango as a base in Coconut Milk and Jaggery (Cane Sugar). This dessert yields an extraordinary flavour and aroma unique to Mangoes. Pradhamans prepared with fruits like Mango, has a wonderful note of flavour unique to the fruit in it enhancing the overall flavour and taste of the dessert. This is one of the most unique and classic desserts of GOD'S OWN COUNTRY.
Mambazha Pradhaman/Mango Payasam comes into limelight when Mangoes are in season. Commonly this Pradhaman is prepared during Vishu when Mangoes are in season. If you can get hold of Mangoes, then this Mambazha Pradhaman would be a tasty addition in your Sadhya.

For MAMBAZHA PRADHAMAN/MANGO PAYASAM RECIPE, Click here...

NENDHRA PAZHA PRADHAMAN

Nendhra Pazha Pradhaman is a delectable concoction made with Coconut Milk and Jaggery (Cane Sugar) prepared with Banana as a base. Nendhra Pazham or Etha Pazham is a variety of Banana commonly found in South India and it is a crowned possession in Kerala Cuisine due to its wide usage. This variety of Banana has a slightly firmer pulp and a deep yellow colour compared to other varieties which makes it suitable for converting it into wonderful dishes & desserts.
Nendhra Pazham is steam cooked and mashed before adding it into the Jaggery Concoction & Coconut Milk. Pradhamans prepared with fruits like Nendhra Pazham has a wonderful note of that fruit in it enhancing the overall flavour and taste of the dessert. This is one of the most unique and classic desserts of GOD'S OWN COUNTRY.

For NENDHRA PAZHA PRADHAMAN RECIPE, Click here...

MATHANGA PIDI - SWEET PUMPKIN DUMPLINGS

Mathanga Pidi /Sweet Pumpkin Dumplings are nothing but dumplings made out of a mixture of steam-cooked Pumpkins/Squash, grated Coconut & Wheat Flour. Then these small dumplings are cooked in a Coconut Milk & Jaggery Base and flavoured with Cardamoms. These tiny pumpkin dumplings are so soft and succulent & taste great.
Though this is an authentic recipe from Kerala Cuisine, a family recipe, this dessert doesn't come under classic Payasam recipes served in a Sadhya. If you are literally in the mood for a twist in a Payasam recipe, then this Mathanga Pidi is sure to appease your taste buds.

For MATHANGA PIDI - SWEET PUMPKIN DUMPLINGS RECIPE, Click here...

AVAL PAYASAM WITH ROCK SUGAR

Aval Payasam is a simple Payasam recipe prepared with Beaten Rice/Poha/Avalakki. This Payasam can be incorporated within a few minutes. Toasted Aval is cooked in milk and sweetened with Rock Sugar (Kalkandu). The main ingredients in this recipe are Aval/Poha/Flattened Rice, Milk and Rock Sugar. Rock Sugar is considered to have therapeutic properties, but it is higher in calories compared to white sugar. Aval Payasam can also be made with Refined Sugar/Jaggery. The texture of Aval is awesome that they turn so soft and succulent when added to milk.
This is a common Payasam made for Gokulashtami/Krishna Jayanthi to commemorate Lord Krishna's love for this payasam and to proclaim the lore of Krishna & Sudama(Kuchelan).

For AVAL PAYASAM WITH ROCK SUGAR RECIPE, Click here...

CARROT PAYASAM/KHEER

Carrot Kheer/Carrot Payasam is a classic North Indian style Kheer, where Carrots serve as a basic ingredient along with Milk and Sugar, with a note of Ghee. This Carrot Kheer is garnished with roasted Nuts. Grated Carrots are sautéed in Ghee and then slow-cooked in Milk and Sugar until it reaches a perfect texture.

For CARROT PAYASAM/KHEER RECIPE, Click here...

THENGA PAAL PAYASAM

Thenga Paal Payasam is a traditional Tamil style dessert prepared uniquely on the first day of the Tamil month Aadi. So this Thenga Paal Payasam is called as Aadi Paal. This is a simple concoction made with Coconut Milk & Jaggery with a mild note of Cardamom in it. Though it is a norm to add a base ingredient in any of the Payasams, this Thenga Paal Payasam is just a concoction made with Coconut Milk & Jaggery. A simple delicacy usually prepared as an Offering to God(Naivedhyam) on the first day of the month of Aadi.

For THENGA PAAL PAYASAM RECIPE, Click here...

FIRNI

Thanks to the Mughals for introducing yet another delicacy into Indian Cuisine. Rich & tasty - Firni. A simple dessert prepared with soaked and coarsely ground Basmati Rice cooked in Milk and sweetened with Sugar. Firni is copiously garnished with Nuts & Saffron.
The origin of the dessert is believed to be Middle Eastern, but can also be seen in Persian, Lebanese, Moroccan & Afghani Cuisine. A lot of innovative variations are found with this recipe these days, the Badam-Pista Firni, Mango, Rose, Kesar(Saffron) etc., & etc., This Firni is the basic authentic recipe of the dessert.

For FIRNI RECIPE, Click here...

Let's celebrate this Onam with the undoubtful combination of Payasam, Pappadam & Pazham.

DELICIOUS PAYASAMS FOR A SADHYA

"Ellavarkkum Ente Hridhayam Niranja Onasamsagal."

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September 11, 2019 No comments

PAYASAM/PRADHAMAN/KHEER, FOR THE SWEET TOOTH, DESSERT, VIRUNDHU

AADI PAAL - AADI THENGAI PAAL PAYASAM

     Aadi Paal or Aadi Thengai Paal Payasam is a traditional dessert prepared on the first day of the Tamil Month Aadi. Aadi Paal is a simple concoction made with Coconut Milk & Jaggery with a mild note of Cardamom in it. A simple delicacy usually prepared as an Offering to God (Naivedhyam) on the first day of the month of Aadi.
   I have always felt that something was missing in this Payasam as such, when I was a kid. With the taste buds and senses where there was always a base ingredient in any of the Payasams I have tasted. Aadi Paal seemed to be just a concoction made with Coconut Milk & Jaggery. Later to realise that it is the traditional method of preparing this Aadi Thengai Paal Payasam. This Aadi Paal can be incorporated within minutes and if you readily have Coconut Milk, the job gets much easier. Simple, yet delectable!.
     I have added Cashews & Raisins fried in Ghee to make it look more or less like a Payasam. But it is purely optional. Some recipes even call for adding a little amount of soaked & ground Raw Rice/Rice Flour along with Jaggery and Coconut Milk, which is called as Arisi Thengai Paal Payasam, another version of Aadi Paal.

For more Recipes on PAYASAM & PRADHAMANS, Click here...

Cuisine - Tamil Nadu (South India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4-6
Author - SM

Preparation Time - 5–10 Minutes
Cooking Time - 15 -20 Minutes

HOW TO MAKE AADI PAAL - AADI THENGAI PAAL PAYASAM

PAYASAM/PRADHAMAN/KHEER, FOR THE SWEET TOOTH, DESSERTS, VIRUNDHU

AADI PAAL - AADI THENGAI PAAL PAYASAM

INGREDIENTS:

For Aadi Paal:

Jaggery - 3/4 Cup
Water - 1/2 - 3/4 Cup
Thick Coconut Milk - 1 Cup
Thin Coconut Milk - 2 Cups
Cardamom - 4–6 Pods.

For detailed Recipe on HOW TO MAKE COCONUT MILK, Click here...

To Garnish (Optional):

Ghee - 1 Tablespoon
Cashew Nuts - 10 - 12 No's.
Raisins - 10 - 12 No's.

METHOD:

Add Jaggery into the Water, boil this on a high flame for few minutes.
Lower the flame and boil for 5–6 minutes and strain for any impurities.
Mix thin Coconut Milk along with the Jaggery Syrup and boil it on a low flame, stirring continuously.
Powder the Cardamoms with a few teaspoons of Sugar into a fine powder.
Add Cardamom Powder to the above and mix well.
Finally, add Thick Coconut Milk and leave it on a low flame for a few minutes, stirring it continuously.
Heat Ghee in a separate pan, fry Cashew nuts and Raisins.
Add these to the Aadi Paal and mix well.
Serve Aadi Paal hot or cold.

For more VIRUNDHU RECIPES, Click here...

AADI PAAL - AADI THENGAI PAAL PAYASAM

NOTES:

Can add edible Camphor to this Aadi Paal.
Some recipes call for adding ground Rice/Rice flour along with the Jaggery & Coconut Milk concoction.
Adjust the sweetness to suit your preference.
Adding fried Cashew nuts & Raisins are purely optional.
Make sure the Aadi Paal is not watery, cook until it reaches the desired consistency.
Once the Coconut Milk is added, it should be cooked on a low flame & stir the mixture continuously.

August 01, 2019 No comments

Collage showcasing a divine spread of Navratri naivedyam, featuring Sundals, Sweet Pongals, assorted sweets, and Panchamritham offerings.

Celebrate Navratri: A Delicious Spread of Sundals, Pongals, and More for the Gods

"Embracing the Spirit of Navratri Through Food and Memories"

Cherished Festival Memories

While I may not actively celebrate Navratri, this festive season holds a special place in my heart, filled with cherished memories. Growing up in a vibrant neighbourhood, we embraced a rich tapestry of communal festivals, including Diwali, Pongal, Tamil and Malayalam New Year, Onam, and Karthigai. Our celebrations also extended to Eid, Bakrid, Christmas, Easter, and New Year. The joy of sharing delicious festive delicacies was a significant part of these celebrations, leaving a lasting imprint on my memory.

Food and Memories Intertwined

Food and memories are deeply intertwined for me. I fondly recall the Biriyani for Id, Fruit Cakes for Christmas, Murukku & Sweets for Diwali, and Sundal for Navratri. Now, living in a culturally diverse community, I’ve embraced new culinary delights, like Dates, Nasi Briyani, Ketupat and Rendang for Hari Raya, Mandarins during the Lunar New Year, and eagerly await moon cakes during the Autumn festival. Each festival brings a wave of cultural indulgence and food-related memories.

Nostalgia Through Cinema

Recently, my brother Siva Prasad from Realworks Studios shared a trailer for the latest Tamil movie, "Sabapathy," which beautifully depicted Golu and Navratri celebrations. The trailer sparked nostalgic memories of Pattu Pavadai, Golu hopping, singing bhajans, and enjoying sundal and pongal.

Celebrating Saraswati Pooja

During Saraswati Pooja, we performed pujas at our tailoring shop, marking a joyful day when we could set aside our books and studies. The day would start with my parents and me cleaning, adorning our home with sandhanam and kunkumam on everything special — from doors and televisions to my dad's bicycle and even our pens and pencils, all in hopes of securing good marks in our exams. Those were innocent days, and I often chuckle at the antics we pulled.

Delicious Naivedyam Delights

Every family has its own unique offerings when it comes to naivedyam, deeply rooted in tradition and regional practices. These cherished recipes are often passed down through generations, reflecting the cultural diversity and personal touch that each household brings to the sacred act of offering food to the divine.

My mother always prepared Sarkkarai Pongal and Pachai Pattani Sundal as her default naivedyam for Saraswati Pooja, accompanied by puffed rice (pori), orange mittai 😋, and seasonal fruits. The delightful aroma of chrysanthemums, the flower synonymous with Navratri, still lingers in my mind.

Navratri: Celebrating the Goddess with Devotion and Delicacies

Navratri, meaning "nine nights," is a sacred festival observed across India to honour Goddess Durga. Each day of the festival is dedicated to one of her nine cosmic forms, celebrated with fasting, prayers, and the offering of naivedyam or prasadhams.

Navratri in South India:

In the southern parts of India, Lalitasahasranama is often recited during Navratri, and rice-based dishes, without onion or garlic, are offered as prasadam to Goddess Lakshmi. In Karnataka, the festival culminates in grand Dussehra celebrations, especially in Mysore, where the iconic Mysore Palace is lit up, and a royal procession known as the Jumbo Savari takes place. Elephants, decorated with rich finery, carry the idol of Goddess Chamundeshwari through the streets, accompanied by music, dance, and colourful tableaux, making it a spectacular event that draws visitors from all over the world.

Durga Puja in West Bengal:

In contrast, Bengali Durga Puja, celebrated primarily in West Bengal, is a vibrant and artistic festival honouring Goddess Durga’s victory over the buffalo demon, Mahishasura. For five days, elaborately crafted idols of the Goddess are worshipped, and the city streets come alive with stunning pandals (temporary structures), cultural performances, and traditional feasts. The festivities end with Sindoor Khela (vermillion play) and the immersion of the idols in rivers, symbolising Durga's return to her heavenly abode.

Navratri Recipes!

In honour of Navratri, I’m excited to share a collection of delightful sundals, snacks, and sweets that can be offered as naivedyam and prasadhams throughout the nine days of Navratri celebrations, culminating in Vijay Dasami.

*Click on the individual pictures below for detailed recipes!

This year, Navratri will begin on Thursday, 3 October 2024, and ends on Saturday, 12 October 2024.

Additionally, I’ve included two essential items that hold a special place in the naivedyam list:

Panagam & Panchamirtham: Essential Naivedyam Delights

These two dishes are integral to the festive offerings during Navratri, embodying tradition and divine flavours. Panagam is a refreshing drink, while Panchamirtham is a sweet mix that symbolizes prosperity and health.

Panagam - A Sacred Refreshing Drink for Naivedyam

Panagam

Panagam is a traditional South Indian beverage made from jaggery, water, and spices. Often enjoyed during festivals, its balance of sweetness and spice makes it a perfect offering for Naivedyam during Navratri.

Panchamirtham

Panchamirtham, a sacred mixture of five ingredients — jaggery, banana, ghee, honey, and cardamom — is not only delicious but also represents the divine offerings made to deities during worship. This sweet blend is a favourite during Navratri celebrations.

Panchamirtham - A Sacred Offering

Sundal Varieties

Significance of Sundal Varieties

Sundal, made from various legumes, holds a special place during festivals. Each variety not only satisfies hunger but also embodies the spirit of sharing and community. These wholesome dishes are often infused with spices and coconut, enhancing their flavour while symbolising the joy of coming together in celebration.

Sundal is the star of the show during Navratri celebrations! This simple stir-fry made with beans, lentils, or legumes not only tantalises the taste buds but also fits beautifully into the festive spirit. Many families enhance their sundal with Sundal Podi, a convenient spice mix that elevates the flavour profile, especially on the busy days of Golu and Navratri.

Nine Varieties of Sundal for Nine Days

Each day of Navratri can be celebrated with a different type of sundal, showcasing the diversity and richness of Indian culinary traditions. Here are nine delightful varieties to try:

White Chickpea Sundal

Black Chickpea Sundal

Sprouted Green Gram Sundal

Kadalai Paruppu Sundal/Chana Dhal Sundal

Kollu/Horse Gram Sundal

Groundnut/Peanut Sundal

Green Gram Sundal/Pacha Payar/Pasi Payar Sundal

Kosambari or Koshambari Sundal

Moong Dhal Poriyal/Sundal

Sundal Podi - An Essential Spice Mix for Navratri Sundals

Sundal Podi

Sundal Podi:

Sundal Podi is a fragrant spice mix that elevates the taste of sundal, making it a must-have during Navratri celebrations. This versatile blend enhances the flavour profile of various sundal varieties, bringing together the warmth of spices and the richness of lentils.

Snacks for Naivedyam/Prasadham

Navratri celebrations are incomplete without a variety of traditional snacks offered as naivedyam or prasadham. Whether it’s a savoury treat or a sweet indulgence, these snacks bring a festive touch to the celebrations and are enjoyed by all.

Savoury Snacks

These crunchy and flavourful savoury snacks are perfect offerings during Navratri and are sure to please the palate of both devotees and guests alike:

Medu Vadai

Kunukku

Paruppu Vadai

Sweet Snacks

Navratri’s sweet prasadham is a symbol of love and devotion. These sweets are traditional favourites that enhance the festive spirit:

Sweet Unniyappam

Kozhukattai

Sukhiyan

Sweet Offerings for Naivedyam

When it comes to sweets, the options are plentiful. Any sweet can be served for naivedyam, whether it's pongal, kesari, kheer, payasam, or other Indian sweets. Each sweet has its own significance, often representing purity, devotion, and gratitude. Moreover, you can choose a suitable sweet for each day of Navratri as naivedyam, aligning with the themes of the respective goddess worshipped:

Significance of the Nine Days:

Day 1: Goddess Shailputri – Offering ghee brings blessings of good health (Sarkkarai Pongal).
Day 2: Goddess Brahmacharini – Naivedyam prepared with white sugar ensures longevity (Rava Kesari).
Day 3: Goddess Chandraghanta – Milk-based naivedyam absolves sins and grants courage(Paal Payasam).
Day 4: Goddess Kushmanda – Malpua is offered for health, wealth, and strength(Malpua).
Day 5: Goddess Skandmata – Banana-based dishes bring prosperity (Banana Halwa).
Day 6: Goddess Katyayani – Honey is offered for beauty and charm (Panchamirtham).
Day 7: Goddess Kaalratri – Jaggery-based offerings ward off negative energies (Thengai Paal Payasam).
Day 8: Goddess Mahagauri – Coconut offerings ensure health and prosperity (Coconut Barfi).
Day 9: Goddess Siddhidatri – Dishes with sesame seeds grant divine powers (Sesame Ladoo).

Pongal Varieties for Naivedyam/Prasadham

Sweet Pongal is a classic dish offered as naivedyam during Navratri, symbolizing prosperity and gratitude. Each day of Navratri, a unique Pongal variety is made, filled with the richness of jaggery, ghee, and nuts, making it a divine offering to the gods and a delicious treat for all.

Sweet Pongal for Day 1 of Navratri Naivedyam

Day 1 - Sweet Pongal/Sarkkarai Pongal

Akkaravadisal/Akkara Adisil for Day 2 of Navratri Naivedyam

Day 2 - Akkaravadisal/Akkara Adisil

Kalkandu Pongal/Kalkandu Sadham for Day 3 of Navratri Naivedyam

Day 3 - Kalkandu Pongal/Kalkandu Sadham

Aval Kalkandu Pongal for Day 4 of Navratri Naivedyam

Day 4 - Aval Kalkandu Pongal

Millet Sarkkarai Pongal for Day 5 of Navratri Naivedyam

Day 5 - Millet Sarkkarai Pongal

Aravana Payasam for Day 6 of Navratri Naivedyam

Day 6 - Aravana Payasam

Neypayasam for Day 7 of Navratri Naivedyam

Day 7 - Neypayasam

Thengai Paal Pongal for Day 8 of Navratri Naivedyam

Day 8 - Thengai Paal Pongal

Kavuni Arisi Pongal for Day 9 of Navratri Naivedyam

Day 9 - Kavuni Arisi Pongal

Kesari Varieties for Naivedyam/Prasadham

Kesari, a rich and delightful semolina dessert, is one of the most cherished offerings during Navratri. With its golden hue and sweet aroma, it brings a divine touch to naivedyam, making each day of celebration sweeter and more special.

Kesari Bhath/Rava Kesari

Milk Rava Kesari or Paal Kesari

Pineapple Kesari / Pineapple Kesaribhath

Kalyana Kesari

Aval Kesari - Poha/Avalakki Kesaribhath

Payasam Varieties for Naivedyam/Prasadam

Enjoy these delightful Payasam varieties offered during festivals and celebrations!

Vermicelli Payasam

Sago Payasam

Paal Payasam

Thengai Paal Payasam

Paruppu Payasam

Ilaneer Payasam

Explore More Payasam Varieties. Click here for more delightful Payasam varieties!

Kheer for Naivedyam/Prasadam

Offering to the Goddess:

In North India, especially during Durga Puja, kheer is often prepared as a naivedyam (offering) to Goddess Durga. It symbolizes purity and devotion, serving as a way to express gratitude and seek blessings.

Festive Spirit:

In Gujarat, kheer is often made with rice or vermicelli and is flavored with cardamom. It is commonly offered during Navratri as a symbol of auspiciousness and devotion. The locals might also prepare variations like Basundi, a thicker version of kheer made with condensed milk, especially during festive occasions.

Rajasthani households often prepare Ghevar (a disc-shaped sweet) alongside kheer during Durga Puja. Kheer serves as a staple offering in many households, showcasing the rich culinary traditions of the region.

Rice Kheer - chawal ki Kheer

Badam Kheer - A rich almond-based dessert flavored with cardamom

Badam/Almond Kheer

Apple Sago Kheer

Caramel Payasam - Odia Chaula Khiri

Explore these delightful Kheer varieties perfect for your Naivedyam offerings. Check out more Kheer Recipes on my blog!

Sweets for Naivedyam/Prasadam
Celebrate the divine occasion with these traditional Indian sweets, perfect for Naivedyam or Prasadam. Each sweet holds a unique place in our cultural celebrations and is sure to add sweetness to your festivities.

Boondi Ladoo

Coconut Barfi

Palkova

Badam Halwa

Apple Halwa

Pear Halwa

Explore more traditional Indian Sweet Recipes here.

Bengali Sweets for Durga Puja Naivedyam

During Durga Puja, sweets hold a special place in every Bengali household. These naivedyam offerings are not only a symbol of devotion but also a delicious way to celebrate the festive spirit.

Sweet Offerings for the Goddess

Mishti Doi

Rasagulla

Shrikhand

Bengali Lyangcha

Explore More Bengali Sweets

For more delightful sweets perfect for the festival, check out these recipes:

Rose Mishti Doi - A floral twist to the classic sweetened yogurt.
Kala Jamun - A rich dark version of the traditional sweet.
Gulab Jamun - Soft and spongy sweets soaked in sugar syrup.
Cham Cham - A Bengali delicacy perfect for festive celebrations.
Rabdi - Creamy and rich dessert made from thickened milk.

Explore these delicious sweets, all perfect for Durga Puja, and make your celebrations even sweeter

Festivals: A Feast for the Senses

In India, whether it is South or North or to the East or West, festivals are all about good food and fun. For the people of North India, nine days of Navratri means fasting. For people in Gujarat, it is all about playing Garba and Dandiya to Rajasthan. I relate Navratri to Bengal, Durga Puja, or the Pujo for the people in Bengal. Durga Ma's picture with huge eyes and red tilak and huge idols of goddess Durga captures the essence of devotion. If you want to dive deeper into the flavours of these festivals, explore our Traditional Recipes that celebrate this rich culture. When it comes to the South, in Tamil Nadu, I relate Navratri with Golu. In Kerala, it is celebrated as Saraswati Puja with a special Vidhyarambham ceremony. Join me as I uncover more fascinating traditions!

The Rich Tapestry of Indian Traditions

Diversity is what thrives in India. With varied customs and rituals, each festival is given a distinctive regional flavor. Traditions and practices are closely etched to each festival, creating a vibrant tapestry of celebration. The style of celebration is unique in each state, but the moral of the story remains the same: "victory of good over evil." Navratri is a season to FAST & FEAST and to celebrate the power of femininity.

Don’t miss out on finely curated list of Indian Sweets and Festive Recipes! Be sure to check them out and bring the festive spirit to your kitchen!

October 15, 2021 No comments