Indian cuisine is definitely an amalgamation of the exciting number of snacks, stir-fries, curries, breads and never to forget - mouthwatering desserts. Packed with sweetness and enriched using the goodness of milk, nuts, fruits and aromatic agents like kewra and saffron, Indian desserts really are a treat towards the tastebuds as well as an indispensable a part of any celebration or festivity.
Speaking of Indian desserts, among the first stuff that spring to mind may be the picture of a bowl filled with grain or vermicelli cooked in milk, sweetened and handle having a hearty inclusion of nuts and dry fruits - kheer or payasam, as popularly known. As the north pride regarding their age-old recipes for kheer, southern India too prepares payasam for most auspicious occasions.
its thought that the word payasam comes from peeyusham meaning nectar or ambrosia. Payasa or payasam can also be the Sanskrit word for milk. While individuals Kerala and Tamil Nadu refer to it as payasam. the variant in Karnataka is called payasa .
How's Payasam Not the same as Kheer ?
Kheer, payasam, payesh or payasa. fundamental essentials many regional varieties of the identical dessert. In Kerala, Payasam will get a passionate space within the traditional thali during festivals like Onam or throughout the traditional Malayalam feast typically referred to as Sadhya. In Tamil Nadu, payasam is offered during most festivals like Gokulashtami yet others. Traditional payasam includes ingredients like jaggery and coconut milk over sugar and dairy milk which is used predominantly within the North Indian variants.
It will be getting distributed as holy Prasadam in many temples across Kerala like the Guruvayoor Temple, Sabrimala Temple and so forth. Ambalappuzha pal payasam is thought to be probably the most famous and should-try types of payasam in Kerala. It's distributed within the Ambalappuzha Krishna Temple as prasadam and may also be bought otherwise.
There's a multitude of payasams. in the traditional recipes which include grain, vermicelli and moong dal with other formulations like jevvarisi payasam. thengai payasam. rava payasam, etc. If you wish to try their hands on cooking the standard dessert, we've got you sorted with this best recipes. Listed here are five authentic recipes in the best chefs which are fuss-free and simple!
Recipe by Chef Marut Sikka
Chef Marut Sikka whips up a mouthwatering treat using the mixture of moong dal, coconut milk, cardamom, cinnamon, sugar and desi ghee.
Recipe by Chef Kishore D Reddy
Vermicelli sauteed in ghee until golden with cashews and raisins, and simmered with milk.
Recipe by ChefKishore D Reddy
This can be a traditional grain pudding right out the local kitchens of South India. Packed with a couple of fundamental ingredients, this authentic recipe comes wrapped with subtle yet spellbinding flavours.
Recipe by Dharmashree
This can be a traditional Iyenger-style payasam recipe. Grain cooked within the flavors of jaggery, coconut and cardamom.
Recipe by Chef Deepa Saravanan
Here's a fascinating twist towards the regular payasam recipe. That one comes packed with the goodness of carrots .
