Payasam of the Day

Description

Payasam is a traditional South Indian dessert made by simmering milk, jaggery or sugar, and lentils or vermicelli with ghee and fragrant spices. Deeply rooted in temple offerings, festive meals, and wedding feasts, payasam holds a central place in the culinary traditions of Kerala, Tamil Nadu, and Andhra Pradesh.

There are many regional varieties of payasam, including semiya (vermicelli), parippu (moong dal), palada (rice flakes), and chakka (jackfruit), each cooked slowly to develop richness and depth. Common ingredients include cardamom, cashews, raisins, and sometimes coconut milk, especially in Kerala-style payasams. The dish is often served warm during Onam, Vishu, Pongal, or other religious and family celebrations.

Payasam remains a symbol of hospitality and festivity across South India and is lovingly prepared in homes and temples in districts like Thrissur, Madurai, and Chittoor, as well as among diaspora families in Mississauga, Brampton, and Surrey.