5 Kerala Sweet Recipes That Continue To Shape Festive Food Traditions

Written by Yash Lakhan | December 8, 2024

Kerala, a land of lush greenery, serene backwaters, and coconut-laden landscapes, isn’t just a visual delight; it’s a paradise for your taste buds too. From the creamy richness of Palada Payasam to the refreshing delight of Elaneer Pudding, these sweets are not just treats; they’re an experience waiting to unfold in your kitchen. When it comes to the discussion of Indian sweets, Kerala has its own sweet offerings, right up there with Maharashtrian sweets. They are the best sweet recipes - homemade, and requiring minimal effort.

1. Palada Payasam: The Royal Dessert

Imagine a creamy, velvety rice pudding, slow-cooked to perfection, where every spoonful melts in your mouth. That’s Palada Payasam for you: a royal dessert often served during festive occasions like Onam and Vishu. It’s one of those simple sweets with few ingredients.

Ingredients:

• 100 gm Rice ada (rice flakes)
• 1 liter Milk
• 150 gm Sugar
• 30 ml Ghee
• 2.5 gm Cardamom powder
• 10 gm Cashew nuts
• 10 gm Raisins

Method:

1. Start by cooking the rice ada in boiling water until soft, then drain and set aside.
2. In a thick-bottomed pan, bring the milk to a boil and let it simmer until it reduces to about three-quarters of its original volume.
3. Stir in the cooked ada and sugar, and continue to simmer until the mixture thickens.
4. Meanwhile, fry the cashew nuts and raisins in ghee until golden, then add them to the payasam along with the cardamom powder.
5. Serve it hot or cold, depending on your mood.

2. Unniyappam: The Bite-Sized Wonder

These sweet, golden-brown balls are a delightful snack, perfect for munching on a lazy afternoon. Unniyappam is a famous sweet from Kerala made with rice flour, jaggery, and bananas, deep-fried to perfection. Try this with a sandesh recipe.

Ingredients:

• 250 gm Rice flour
• 200 gm Jaggery
• 2 Ripe bananas (mashed)
• 50 gm Grated coconut
• 15 gm Sesame seeds
• 2.5 gm Cardamom powder
• 15 ml Ghee
• Water as needed

Method:

1. Dissolve the jaggery in a little water and strain to remove impurities.
2. In a mixing bowl, combine rice flour, mashed bananas, grated coconut, sesame seeds, cardamom powder, and jaggery syrup.
3. Add water as needed to make a thick batter. Heat ghee in an unniappam pan (a special pan with small, round indentations) and pour a spoonful of batter into each indentation.
4. Fry until golden brown on both sides.
5. Enjoy these little delights with a cup of chai.

3. Parippu Payasam: A Nutty Affair

If you’re a fan of rich, nutty flavors and a chance to make simple sweets at home, Parippu Payasam is a must-try. Made with moong dal (split yellow lentils), coconut milk, and jaggery, this dessert is comfort food at its finest.

Ingredients:

• 100 gm Moong dal
• 200 ml Thick coconut milk
• 400 ml Thin coconut milk
• 200 gm Jaggery
• 30 ml Ghee
• 2.5 gm Cardamom powder
• 10 gm Cashew nuts
• 10 gm Raisins

Method:

1. Dry roast the moong dal until it turns golden and aromatic.
2. Cook the roasted dal in thin coconut milk until soft.
3. Meanwhile, melt the jaggery in a little water, strain, and add to the cooked dal.
4. Stir in the thick coconut milk and simmer for a few more minutes.
5. Fry the cashew nuts and raisins in ghee and add them to the payasam along with the cardamom powder.
6. Serve warm for that cozy, comforting feel.

4. Ada Pradhaman: The King of Kerala Sweets

Last but not least, we have Ada Pradhaman, a rich and decadent dessert made with rice ada, jaggery, and coconut milk. Often considered the king of Kerala sweets, this dish is a must-have during festive celebrations. So keep your Truffle Cake aside, and enjoy making and devouring this delicacy.

Ingredients:

• 100 gm Rice ada
• 200 ml Thick coconut milk
• 400 ml Thin coconut milk
• 200 gm Jaggery
• 30 ml Ghee
• 2 gm Cardamom powder
• 10 gm Cashew nuts
• 10 gm Raisins

Method:

1. Cook the rice ada in boiling water until soft, then drain and set aside.
2. In a pan, melt the jaggery in a little water, strain, and add to the ada.
3. Stir in the thin coconut milk and let it simmer until the mixture thickens.
4. Add the thick coconut milk and cook for a few more minutes.
5. Fry the cashew nuts and raisins in ghee, and add them to the Ada Pradhaman along with the cardamom powder.
6. Serve warm for a truly royal experience.

5. Chakka Pradhaman

Chakka Pradhaman is a rich and indulgent Kerala dessert made with ripe jackfruit, known for its deep caramel-like sweetness and thick, luscious texture. Prepared using jackfruit pulp, jaggery, and coconut milk, this traditional payasam is especially popular during festivals like Onam and Vishu.

Ingredients:

• 1 cup ripe jackfruit pulp (chakka varatti or mashed jackfruit)
• 200 gm jaggery
• 1 cup thick coconut milk
• 2 cups thin coconut milk
• 2 tbsp ghee
• 1/2 tsp cardamom powder
• 10–12 cashew nuts
• 1–2 tbsp coconut bits (optional)

Method:

1. Heat jaggery with a little water until melted, then strain to remove impurities.
2. In a pan, cook the jackfruit pulp with the melted jaggery on medium heat, stirring continuously.
3. Add thin coconut milk and let the mixture simmer until it thickens slightly.
4. Stir in the thick coconut milk and cook on low heat for a few minutes—do not boil after adding it.
5. Add cardamom powder and mix well.
6. In a separate pan, heat ghee and fry cashews and coconut bits until golden.
7. Add the fried garnish to the pradhaman and mix gently.
8. Serve warm for the best flavor and texture.