Kerala Sadya Payasam varieties
Kerala Nendran Pazham Payasam is a traditional dessert made with ripe Nendran bananas, jaggery, and creamy coconut milk. Naturally sweet, rich, and fragrant with cardamom, this simple payasam is a much-loved treat in Kerala homes and a beautiful addition to a festive Sadya.
Ingredients
2 ripe Nendran bananas
1 cup jaggery, melted and strained
1 cup thin coconut milk
½ cup thick coconut milk
½ tsp cardamom powder
2 tbsp ghee
2 tbsp grated coconut or cashews
1 tbsp raisins
A pinch of dry ginger powder (optional)
Method
Steam the bananas: Steam the Nendran bananas until soft. Allow them to cool slightly, then remove the skin and seeds. Mash the bananas well.
Cook with jaggery: Transfer the mashed banana to a heavy-bottomed pan. Add the melted and strained jaggery and cook over medium-low heat, stirring until the mixture thickens and comes together.
Add thin coconut milk: Pour in the thin coconut milk and simmer gently for a few minutes, allowing the flavors to blend.
Add thick coconut milk: Reduce the heat to low and add the thick coconut milk, cardamom powder, and optional dry ginger powder. Mix well and heat gently without allowing the payasam to boil.
Prepare the garnish: Heat ghee in a small pan. Fry the grated coconut or cashews and raisins until lightly golden and aromatic.
Finish: Pour the fried garnish, along with the ghee, into the payasam and mix gently.
Serve: Serve the Nendran Pazham Payasam warm or chilled.
Recipe Note
For the best flavor, use fully ripe Nendran bananas. Once the thick coconut milk is added, keep the heat low and avoid boiling to preserve its creamy texture and coconut flavor.
Paruppu Prathaman
Paruppu Prathaman is a classic part of the Onam Sadya in Kerala. Made with dal, jaggery, and coconut milk, this payasam has a lovely rich taste and the unmistakable flavor of a traditional Kerala feast. It’s one of those simple, homemade desserts that brings the Sadya to a perfect end.
Ingredients:
Moong dal 1 cup,
jaggery 1–1½ cups,
thin coconut milk 2 cups,
thick coconut milk 1 cup,
ghee 2 tbsp,
cardamom ½ tsp,
dry ginger ¼ tsp,
coconut pieces/cashews & raisins as needed.
Method: Roast dal lightly, pressure-cook until soft and mash.
Melt and strain jaggery; mix with dal and cook until thick.
Add thin coconut milk and simmer. Lower heat, add thick coconut milk, cardamom and dry ginger; do not boil.
Fry coconut pieces, cashews and raisins in ghee and add. Serve warm.
Chakka prathaman
Chakka Prathaman is a traditional Kerala payasam made with chakka varattiyathu (jackfruit preserve), jaggery, and coconut milk. It is especially popular during festive occasions and is a wonderful addition to an Onam Sadya. The sweetness of jackfruit and jaggery pairs beautifully with the richness of coconut milk, while cardamom, dry ginger, and ghee-roasted toppings add warmth and aroma.
Ingredients
1 cup chakka varattiyathu / jackfruit preserve
1 cup jaggery
2 cups thin coconut milk
1 cup thick coconut milk
Ghee, as needed
Coconut bits, as needed
Cashews, as needed
Cardamom, as needed
Dry ginger, as needed
Method
Prepare the jaggery: Melt the jaggery and strain it if needed to remove any impurities.
Cook the jackfruit preserve: Add the chakka varattiyathu to the melted jaggery and cook together over medium-low heat. Stir well so the jaggery blends evenly with the jackfruit preserve.
Add the thin coconut milk: Pour in the thin coconut milk and mix well. Allow it to simmer gently for a few minutes, giving the jackfruit and jaggery time to come together.
Add the thick coconut milk: Lower the heat and add the thick coconut milk. Stir gently and heat through, but do not let the payasam boil once the thick coconut milk is added.
Prepare the garnish: Heat some ghee in a small pan and fry the coconut bits and cashews until lightly golden. Add them to the payasam along with cardamom and dry ginger.
Finish and serve: Mix everything gently and remove from the heat. Chakka Prathaman can be served warm as part of the Sadya or enjoyed at room temperature.
A Note on Chakka Varattiyathu
Chakka varattiyathu gives this payasam its distinctive jackfruit flavor and makes the preparation much easier. Since the preserve is already cooked and concentrated, it blends beautifully with melted jaggery and coconut milk to create a rich, traditional Kerala-style prathaman.