Simmer the payasam until it thickens, roll it into balls then toss in cocoa powder to turn it into modern truffles.
Layer jackfruit payasam with chopped nuts, coconut jaggery syrup, and whipped cream to make its delicious panna cotta.
Fill banana payasam in tart shells, sprinkle some sugar on top, and bake until the top becomes crispy and charred.
Add saffron to coconut laddoo to give it a delightful hue and improve the flavor.
Add chocolate and cardamom to payasam, pour it on a tray, freeze until solid and cut into bars for bite-sized treats.