The Sacred Sweet Of The Sadhya: Unveiling The History Of Payasam In The Onam Tradition

Written by jheelum basu | October 1, 2024

Some desserts, by their own virtue, often become synonymous with the true essence of a certain festival. Payasam and Onam share one such inseparable bond. While the annual harvest festival in Kerala is all about celebrating prosperity and joy, this Onam Sadhya dessert ensures the elaborate feast ends on a sweet note. Here’s a look into the history of payasam in the Onam tradition.

History Of Payasam

The history of payasam in the Onam tradition dates back to the Rigveda. The term ‘payasam’ is believed to have been coined from the Sanskrit word payas (milk).

Moreover, the origin of payasam has an Ayurvedic connection. Experts say that Ayurvedic practitioners often prescribed this sweet porridge-like food for nourishment.

The history of payasam in the Onam tradition is deeply rooted in Kerala’s temple culture, where it is often offered as a sacred offering. Payasam became more popular in Kerala when Brahmins settled there and used ingredients such as milk, coconut milk, dark jaggery, and sugar to make the classic pradhaman. While this chain of events made serving payasam a popular practice in Kerala, following the same tradition at home during Onam is believed to connect families to their heritage.

Palada Pradhaman Recipe: Step-By-Step Guide

Served at the end of the Onam Sadhya, Palada Pradhaman (also known as Palada Payasam) is an integral part of the festive feast in the southern state. Made with rice flakes (ada), milk, and sugar, this is cherished for its caramel-like flavor and deep golden-pink hue.

Ingredients

• ½ cup Rice Ada (Rice Flakes)
• 1 liter of full-fat milk
• ½ cup Sugar
• 3-4 cups of water
• 1 tablespoon ghee
• ½ teaspoon cardamom powder
• A handful of cashews and raisins

Method

1. To make Palada Pradhaman, rinse the rice ada in warm water, then soak it in hot water for 40 minutes
2. Soak them until they turn soft
3. Once done, drain the water
4. Take a saucepan and bring the water to a boil
5. Next, add the soaked and drained rice flakes to the boiled water and cook them on medium heat until they soften
6. Once again, drain the water and set it aside
7. Now take a separate heavy-bottomed pan and boil the full-fat milk
8. Once done, lower the flame and simmer until the total milk volume is reduced to about three-fourths of its original quantity
9. Once the milk is ready, mix the cooked rice flakes and sugar into it
10. Simmer, keeping the mixture on low heat and stirring
11. After slow-cooking for 10-15 minutes, once the payasam reaches the desired thick, creamy consistency, add the cardamom powder
12. In a small pan, roast the cashews and raisins in ghee until golden brown
13. Once ready, pour them into the payasam and turn off the heat
14. Once the payasam cools down a bit, serve it

Expert Tips For Perfect Onam Payasam

Slow cooking:

For a perfect Onam payasam, patience is key. It is the slow-cooking process over low to medium heat that helps develop the creamy, thick, light-pink Palada Pradhanam, or payasam.

Use a heavy pan:

To ensure even heat distribution and consistent cooking, cook the rice flakes and milk in a heavy pan. This prevents burning and sticking effectively.

Focus on consistency:

While cooking the payasam, once it reaches a semi-thick consistency, remove it from the heat and let it cool. As the dish cools, it thickens up significantly. However, if it gets too thick, one may adjust the consistency by adding warm milk.

Melt the jaggery:

For a smoother and sweeter payasam, it is often recommended to melt the jaggery in a little warm water and strain it through a fine-mesh sieve. This effectively removes impurities or lumps, which is essential for a perfect payasam.

Roast nuts in ghee:

Before adding them to the thick payasam, make sure they are roasted in ghee until golden brown for a classic aroma and nutty flavor.

Conclusion:

If you are not in Kerala this Onam and still yearning to taste this festive delicacy, try this recipe at home. Made with the simplest ingredients, this thick and creamy payasam carries the essence of the festival in its heart.