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Paal payasam, a beloved sweet dish in South Indian cuisine, has been a staple of celebrations and religious offerings for centuries.
This creamy rice pudding, also known as kheer in other parts of India, holds a special place in the culinary traditions of Kerala and Tamil Nadu.
At its core, paal payasam is a simple yet indulgent dessert made by slow-cooking rice in milk, sweetened with sugar or jaggery, and often flavoured with cardamom, nuts, and dried fruits.
Srivatsa TJ, culinary and spiritual history expert, Bengaluru, Karnataka, says, “The origins of paal payasam are steeped in ancient Indian history, dating back to the Vedic period. In Sanskrit, ‘paal’ means milk, and ‘payasam’ refers to a sweet milk pudding. This simple yet elegant dessert is believed to have been offered to the gods as prasadam (a religious offering) during rituals and ceremonies. The earliest mentions of payasam can be found in ancient texts like the Rigveda, highlighting its revered status in Indian culture.”
She adds that throughout history, paal payasam has been a symbol of abundance, prosperity, and auspicious beginnings. “It is often served during festivals, weddings, and special occasions as a gesture of hospitality and a way to invoke blessings. The dish is believed to have a cooling effect on the body and mind, making it a perfect treat for celebrations in warm climates.”
While the core ingredients of paal payasam — milk, rice, and sugar — remain consistent, Srivatsa says that the preparation methods and added flavours have evolved. “In ancient times, the dessert was likely made with raw cow’s milk and coarsely ground rice, simmered over a slow fire until it thickened. As culinary techniques advanced, using refined sugar and adding fragrant spices like cardamom and saffron became common.”
Today, paal payasam is made in various ways across different regions of India. Some recipes call for adding nuts, dried fruits, or even lentils to create unique textures and flavours. The cooking method has also evolved, with modern kitchens utilising pressure cookers or even microwave ovens to streamline the process.
Paal payasam continues to be an integral part of Indian festivals and rituals. Srivatsa mentions, “During festivals like Onam, Pongal, and Diwali, it is prepared as an offering to deities and served to family and friends as a symbol of togetherness and celebration. In many South Indian households, starting a meal with a small portion of payasam is customary to appease the gods and ensure a prosperous and joyful occasion.”
In some regions, paal payasam is also served during “wedding ceremonies as a symbol of fertility and a sweet beginning for the newlywed couple. The act of sharing this sweet dish with loved ones is believed to strengthen bonds and foster harmony.”
As with many traditional dishes, paal payasam has seen some modern adaptations to cater to evolving tastes and preferences. Here are a few examples:
Vegan Paal Payasam: With the rise of plant-based diets, vegan versions of paal payasam have emerged, using coconut milk, almond milk, or cashew milk as a base.
Fruit-Infused Paal Payasam: Adding fresh or dried fruits like mango, banana, or dates introduces a burst of natural sweetness and a unique flavour profile.
Reduced-Sugar Paal Payasam: Health-conscious individuals can opt for versions made with jaggery or alternative sweeteners to lower the sugar content.
Paal Payasam with a Twist: Some chefs have experimented with unconventional ingredients like chocolate, coffee, or even matcha to create fusion paal payasam desserts.
