Delightful Onam Special Recipes for Your Festive Table

Written by Deepali Verma | September 15, 2024

Introduction to Onam Desserts

Onam festivities keep one busy,, so you want festive desserts that take little effort and don’t keep you in the kitchen sweating the whole time. So, we have some simple recipes to serve guests, especially if they love their regional sweets. We recommend at least one Onam-special sweet from the few recipes mentioned here. Your guests will certainly appreciate a home-cooked dish.

Pasi Parippu Payasam with a Twist (Serves 8)

Ingredients:

• 320 gm moong dal
• 200 gm jaggery (adjust to taste)
• 460 ml milk
• 1.4 liters water or milk, as needed
• 60 ml ghee
• 4 cardamom powder
• 16 cashews, broken into pieces

Instructions:

1. Add a little ghee to a kadhai and fry the moong daal until both release an aroma. Be careful not to let it brown; it burns quite quickly.

2. Transfer to a pressure cooker, pour in around 1.4 liters of water or milk,, and pressure-cook the moong daal until the third whistle goes off. Milk gives you a richer payasam.

3. Open the lid after releasing the trapped air, then mash away and add powdered jaggery.

4. Cook with the top off, on low flame for 2 minutes. Add the cardamom powder and cashew and stir to thicken the payasam.

5. Let it boil on low heat, adding milk or water as required to make a thick or thinner payasam.

Paal Payasam (Serves 10)

Ingredients:

• 2 litre milk
• 3-liter water
• 100 gm raw rice, washed
• 200 gm sugar
• 30 gm cardamom powder

For Tempering:

• 4 tsp ghee

• 16 cashew nuts, broken

Instructions:

1. In a large, heavy-bottomed pan, pour the water and milk and bring it to a boil over medium heat. Once it boils, add the well-rinsed rice. Keep cooking it on medium flame.

2. The milk mixture will start to evaporate and reduce in volume. The milk mixture would have approximately reduced by half after 30-40 minutes.

3. After about one hour and 15 minutes, the mixture would have become creamy in color and thicker in consistency. Add in the sugar and mix well. Let it boil for two minutes. Switch off the flame and add in powdered cardamom. Mix well to combine.

4. Heat ghee in a pan and add in the broken cashew nuts. Fry on low flame until the nuts are slightly golden. Add it to the pal payasam.

Ada Pradhaman (Serves 8)

Ingredients:

• 155 gm rice ada, ready-made
• 400 gm jaggery, crushed
• 340 gm grated coconut, heaped
• 1/4 tsp salt
• 4 tbsp ghee
• A handful of cashews
• A handful of raisins
• 4 tbsp coconut, cut down
• 4 cardamom powdered
• 1/4 tsp ginger powder
• 1/4 tsp roasted cumin powder

Instructions:

1. If you purchased a bunch of large pieces of Ada, break it down into small pieces. Measure around 1 cup or 155 gm. Soak it in water to hydrate.

2. Add the freshly grated coconutton a bowl and slowly pour 250 ml of water while blending. Strain, squeezing the coconut to extract a thick coconut milk.

3. Keep all the liquid aside. Add double the amount of lukewarm water — about 500 ml — then add the solid coconut bits to a blender and grind.

4. Strain out the second batch of coconut milk into a separate bowl. This will be thinner. Squeeze out the milk from the coconut, straining to remove the solid fibrous part.

5. Boil one liter of water in a pot. Add the soaked Ada into it and cook for five minutes, stirring occasionally. The Ada will soften substantially but hold form.

6. Drain the water and wash the Ada to strip off its stickiness.

7. Take a saucepan and heat 200 ml of water with jaggery until it dissolves—strain to remove any solid bits and set this aside.

8. Heat ghee in a deep, nonstick pan over medium heat, and fry cashews until they change color slightly. Then add the raisins and fry them until they puff up. Remove the fried fruits and nuts mixture from the ghee and set aside.

9. In the same pan with the ghee,, roast the cut-down coconut bits and let them dehydrate until they turn crisp and golden, like toasted coconut flakes. Remove from the pan, and set them aside.

10. Add the rice ada to the ghee and quickly stir to coat,, then follow up with the jaggery syrup. Let it boil for two minutes.

11. Reduce the heat to low, add the thin coconut milk extracted earlier, and stir to mix. Let it simmer for a few minutes, and then add the thicker coconut milk. Mix and let it boilovert low flame, then switch it off.

12. Add cardamom, cumin, and ginger powder; stir to combine. Then add the roasted cashew, raisins, and toasted coconut to serve.

Exploring Fusion Flavors with Cadbury

Onam desserts still form an integral part of all celebrations, but the addition of chocolate can transform even the most common flavors. Experiment with Onam special recipes by mixing traditional ingredients such as coconut milk, jaggery, cardamom, and roasted cashews with Cadbury Dairy Milk, Cadbury Dairy Milk Silk, or Cadbury Cocoa Powder. In this way, the Onam special recipes will keep their authenticity and gain the unique taste of smooth chocolate.

As for the easiest variations, you may drizzle molten Cadbury Dairy Milk over hot Ada Pradhaman or mix Cadbury Cocoa Powder in Paal Payasam to add flavor. Moreover, it is possible to add grated Cadbury Dairy Milk Silk to Pasi Parippu Payasam or sprinkle traditional desserts with chocolate shavings and roasted coconut chips. All these additions will make Onam special recipes more suited for the festive table for people who appreciate both traditions and innovation.

In case you are treating your guests, prepare a dessert plate with traditional payasam and chocolate-coated banana slices, tiny chocolate-covered Kozhukatta, or mini cups of chocolate flavored Paal Payasam. These fusion ideas will add variety to Onam special recipes without losing their identity, and they are good for both kids and adults.