Indulgent Onam Sweet Dishes to Delight Your Taste Buds

Written by Deepali Verma | September 13, 2024

After a heavy Onam Sadya, in between or on the days that the festival is being celebrated, in Kerala and beyond, one needs energy boosts now and then, and nothing is better than a bowl, piece, or plate of Onam sweet dishes to get you going. Give them to little ones for a few moments of respite, to weary adults and older people, or as a treat to guests; all are festive desserts perfect for Onam!

Traditional Onam Sweet Dishes

Try these traditional Onam sweet dishes to make your festival complete with joy and loads of sweetness.

Ada Pradhaman(Serves 6)

Ingredients:

• 160 gm Ada (salted rice powder paste steamed in banana leaves, cut into small bits)
• 400 gm jaggery
• 450 ml thin coconut milk
• 225 ml thick coconut milk
• 60 ml ghee
• 24 cashews
• 60 gm coconut
• 1/2 tsp cardamom powder
• 1/4 tsp ginger powder

Instructions:

1. Wash the Ada first, add it to 1 liter of boiling water, and set aside to cool for 15 minutes.

2. Strain the Ada and rinse to avoid them from cooking further. Check if it’s slightly soft, not mushy; otherwise, it will disappear when cooked again later.

3. Add the jagger, pour in 200 ml of water, and heat to dissolve. Strain it through a metal sieve to remove any solid bits.

4. Take a nonstick pan, heat ghee, and fry the cashews until they turn golden brown and aromatic. Put in a bowl and set aside.

5. Fry the coconut in the pan until it’s golden brown, then remove from the pan and set aside.

6. Add the dried Ada to the pan and sauté for 1 minute; it is okay if it sticks to the pan. Add the jaggery syrup next, and cook until it thickens.

7. Pour the thin coconut milk and let it boil until it thickens. Add the ginger and cardamom powders, then the thick coconut milk, and mix. Don’t let it boil.

8. Once mixed, add a few pieces of fried cashew nuts, coconut, and 2 tablespoons of ghee, and mix to combine.

9. As it starts to bubble, switch off the heat and let it cool to thicken into a pudding mass

Paal Payasam(Serves 3)

Ingredients:

• 1 liter milk
• 55 gm raw rice
• 120 gm sugar, to taste
• 1 tsp cardamom powder
• 2 tsp ghee
• Cashew nuts, for garnish

Instructions:

1. Soak the rice of your choice in water for 20 minutes to soften.

2. You will need a 3-liter pressure cooker for this recipe. Pour the milk, add the ghee, and let it boil.

3. Drain the water from the rice, add it to the cooker, and seal the lid.

4. Cook on low flame for 30 minutes. Set a timer if needed, and after 20 minutes, open the lid, sprinkle the cardamom powder, add some of the fried cashews, and let it sit with the lid ajar for 10 minutes to thicken.

5. Serve the payasam in bowls with the remaining fried cashews.

Kozhukatta(Makes 10 pieces)

Ingredients:

For the jaggery filling:

• 300 gm jaggery
• 60 ml water
• 170 gm fresh coconut, grated
• 1/2 tsp cardamom powder
• 1/2 tsp cumin powder

For the rice balls:

• 400 gm rice flour, roasted
• 350 ml water
• Salt, a pinch

Instructions:

1. Let’s make the jaggery filling first. Take a saucepan, pour in water, add the jaggery, stir to combine, and heat over a low flame. Simmer for 1 minute until the jaggery has melted.

2. Remove from the heat and let it cool. Then strain to remove any solid bits.

3. Transfer the melted jaggery back to the saucepan, and cook on medium heat. Add the fresh coconut. Stir and cook for 1 minute, or until the coconut starts to shrivel.

4. Once you have a dry mixture, add the cardamom and cumin, then stir to combine. Set aside to cool.

5. Now, to make the dough, take a saucepan and bring the water to a boil with salt.

6. Take the rice flour into a heatproof bowl and add the water to it, bit by bit, using a spoon to mix. Once warm enough, knead with your hands into an elastic dough.

7. Divide the dough into 10 balls, then flatten each slightly to shape it into a cup. Distribute the filling among the ten balls, then roll to seal the filling inside. Repeat until all the filling and dough are used up.

8. Arrange all the Kozhukatta in a steamer plate and steam for 15 minutes. Serve fresh.

Banana Halwa(Serves 6)

Ingredients:

• 3 big bananas
• 250 gm jaggery, crushed
• 50 gm sugar
• 1 tsp lemon juice
• 60 ml ghee
• 10 cashew nuts
• 1 cardamom pod, powdered

Instructions:

1. Puree the banana in a blender, then transfer to a heavy-bottom saucepan or kadhai.

2. Cook the banana puree with jaggery and sugar, and once the jaggery melts and starts to boil, add the lemon juice.

3. Keep cooking and stirring until the mixture takes on a glossy sheen. Add ghee to aid the process. Let it thicken, leaving the sides of the pan or kadhai, and turn a little frothy.

4. Mix in the powdered cardamom and chopped cashew nuts.

5. Cook for a few more minutes as the halwa keeps frothing and turning pale in places.

6. Grease a serving bowl or plate and serve the halwa on it.

Modern Twists on Classic Onam Sweet

Traditionally prepared desserts are timeless; however, incorporating several elements can make them even more enjoyable. These onam sweets, with a touch of modernity, offer the perfect blend of traditional flavors and Cadbury chocolates, appealing to both kids and adults without ruining the festive atmosphere.

Key Ingredients & Flavor Combinations

Include traditional elements such as jaggery, coconut milk, rice ada, ripe bananas, roasted coconut, cardamom, and cashew, along with Cadbury Dairy Milk, Cadbury Dairy Milk Silk, or Cadbury Cocoa Powder, to make Onam sweet dishes innovatively.

Using melted Cadbury chocolate will be beneficial in adding an extra touch of flavor to banana halwa.

Cadbury Cocoa Powder can be used with traditional Onam sweets and payasam to give them a richer taste.

Add grated chocolate, roasted coconut, pistachio, or chocolate sauce to give your Onam sweet dishes an attractive finish.

How to Make

Start by cooking one of the classic Onam sweet dishes, such as Ada Pradhaman or Paal Payasam, following the recipe. Then, when the dessert is lukewarm, mix in the finely chopped Cadbury Dairy Milk Silk, or stir Cadbury Dairy Milk into the dessert. To make Banana Halwa, spread the cooked halwa into a greased tray and cover it with the melted chocolate. You may also try dipping half of each steamed Kozhukatta into melted chocolate and sprinkling them with roasted coconut. All of these modifications transform classic Onam festival sweets into exquisite desserts while keeping the authentic flavor of the traditional dishes.

Tips and Tricks

When cooking onam sweets, you should use traditional and chocolate ingredients in equal amounts. Let hot desserts cool to lukewarm before adding chocolate to prevent separation. You can use dark chocolate for less sweetness, or milk chocolate for a richer flavor. Finally, it is advisable to garnish the Onam festival sweets with roasted nuts, edible flowers, chocolate curls, or coconut chips for festive decoration.