How to Make Creamy Chocolate Payasam for Onam: Recipe, Tips & Common Mistakes to Avoid

Onam is one of Kerala's most beloved 10-day festivals, replete with tales, traditions, and flavors that unite families. Local houses get adorned with pookalams, temples reverberate with rituals, and kitchens are abuzz with the elaborate sadhya meal. The highlight of the feast quite often culminates in the centerpiece, Payasam. This time-honoured dessert is more than just about the taste; it unites generations in its warm sweetness.

Each family makes Payasam in its own way, from ada pradhaman to parippu payasam, but festivals are also about putting a new twist into the old. This year, why not incorporate chocolate into the equation? Chocolate Payasam is not necessarily the first thing that jumps to mind when one thinks of Onam sweets, but it combines the richness of milk, the appeal of cocoa, and the comfort of Payasam into one bowl.

It's easy to make, decadent but not overpowering, and something that elders and children alike will love during the festive meal. If your sadhya thali concludes with the traditional dish of payasam, adding a rich chocolate kick can surprise your family while still respecting the tradition of Onam. Here's a recipe that unites tradition and a contemporary palate.

Ingredients:

• ½ basmati rice or payasam rice
• 1 litre full-cream milk
• ¾ cup grated jaggery
• 3 tbsp cocoa powder
• 50 g dark chocolate (finely chopped, Bournville preferably)
• 2 tbsp sugar
• 3 tbsp ghee
• ¼ cup cashews
• ¼ cup raisins
• ¼ tsp cardamom powder
• A pinch of salt

Method:

1. Wash and soak the rice for 20 minutes.
2. Drain and set aside.
3. Dry roast cashews in a heavy-bottom pan along with raisins until golden brown.
4. Remove and keep aside. In the same pan, fry the rice that has been soaked in ghee for 2-3 minutes till lightly scented.
5. Add the milk and cook the rice on low heat, stirring occasionally to prevent it from sticking to the pan.
6. When the rice is soft, dissolve jaggery in a small vessel using a small amount of warm water and filter out the impurities.
7. Add the syrup to the milk-rice mixture and continue cooking.
8. Now, mix in cocoa powder with a small amount of warm milk to prevent lumps.
9. Let it mix well with the mixture. Add the chopped chocolate and melt it completely, stirring all the while to achieve a smooth texture.
10. Add cardamom powder and a pinch of salt to balance the sweetness.
11. Garnish with roasted cashews and raisins last.
12. Serve hot in traditional urulis or small steel tumblers for the festive touch.

Tips & Common Mistakes to Avoid

1. Balance milk and rice wisely

When preparing Chocolate Payasam, the rice should cook perfectly, but should not absorb all the milk. Most beginners add too much rice and leave insufficient milk for the creamy base. Remember always: payasam should be a little runny, not thick like a kheer. Use half a cup of rice for a litre of milk, and the proportion will be perfect.

2. Use jaggery instead of sugar

In Kerala homes, jaggery is a must-have for payasam in the traditional kitchen. Chocolate already has sweetness, but jaggery adds an earthy taste that goes well with cocoa. Some omit jaggery and use only sugar, but that removes the original taste. Use a combination of both, as per your preference, but do not skip it altogether.

3. Roast the rice in ghee first

One small step that generates a huge difference is frying the rice that has been soaked in ghee first, before adding milk. This keeps the grains intact and also brings out the nutty undertone of the payasam. Skipping this results in rice that gets mushy very soon and loses its identity in the dish. It's a small effort, but worth each bit.

4. Add chocolate in batches

Don’t just dump cocoa powder and chocolate chunks at the same time. Cocoa should be mixed with warm milk first to avoid lumps, and then chocolate pieces can be added once the rice and jaggery base is ready. This ensures even melting and prevents a burnt or bitter taste. Rushing this step is one of the common slip-ups.

5. Avoid boiling jaggery directly in milk

A common error in busy kitchens is adding jaggery directly to boiling milk. This splits the milk, spoiling the whole lot. Always dissolve jaggery in water separately, then strain it, and add it after the rice has cooked. This saves both the creaminess and flavor.

6. Stir constantly to avoid sticking

Payasam is a patience-requiring dessert, particularly if it contains chocolate. The mixture thickens as it cooks, and the chocolate will stick to the bottom if not stirred from time to time. Have a ladle ready and stir every few minutes. Otherwise, you risk a smoky flavor from burnt pieces at the bottom of the pot.

7. Don't over-garnish with nuts

Cashews and raisins add depth, but excessive quantities may overpower the chocolate flavor. Use them as a garnish, rather than adding handfuls to the payasam. Roasted cashews and ghee raisins are sprinkled sparingly across the top in Kerala households, letting the payasam be the showstopper without being overwhelmed by crunch.