Onam: Three unique payasam recipes that you can try out

No Onasadya is complete without a payasam. And there is no reason why you can’t give this customary preparation a slight twist.

Published: 07th September 2019 09:24 AM  |   Last Updated: 07th September 2019 03:52 PM   |  A+A-


By Express News Service

KOCHI: With Onam just around the corner, what most people look forward to is the special Onasadya which traditionally includes as many as 26 varieties of dishes served on a banana leave.

But no meal is complete without something sweet and the festive sadya has payasam as its traditional dessert condiment. However, there is no reason why you can’t give this customary preparation a slight twist. 

Chef Jomon George of Calicut Notebook, Kaloor shares three unique recipes to jazz up your feast. 

Mango Payasam
Fresh milk 20 litre
Freshly diced mango 2 kg
Mango pulp 1.5 kg
Butter 100 gm
Milk maid 1 cup
Milk cream 500 ml
Water 2 cups
Sugar as per requirement
Ghee 4 tbsp
Heat milk on a low flame until it turns thick.
In separate vessel, heat water and add sugar to make the syrup. Put in mango pieces.
Take another pan and saute the mango pulp with ghee and sugar. Add milk to it.
Stir fry cashew nut in ghee for garnishing. Serve with nuts on top.

Pazham Pradhaman 

Ripe bananas 2 nos
Crushed jaggery 1.5 cup
Coconut milk 1.5 cup
Cardamon powder 0.5 tsp
Cashew nut 10 nos
Coconut shavings 1 tbsp (optional)
Ghee 2 tbsp
Water 1.5 cup

Peel the bananas and cut them into small pieces.
Cook the sliced bananas in a covered vessel by adding 1.5 cups of water on low flame for about 10 mins. Do not drain excess water.
Mash the cooked bananas using a ladle. Add crushed jaggery. Stir continuously on a medium flame until it thickens.
Then, add ghee and stir for around three minutes.
Put in the coconut milk and mix well. Sir for two minutes. Do not let it boil.
Sprinkle cardamom powder and remove from flame.
In a pan, add ghee and roast cashews and coconut shavings until they turn brown. Garnish the prepared pazham pradhaman with them. Serve hot.

Fig fruit Pradhaman

Dry fig 1 kg (soak in water for 15 minutes)
Dry fig 300 gm (minced) - to stir fry and add as garnish
Cashew nuts 150 gm
Ghee 100 gm
Condensed milk 500 ml
Cumin 30 gm
Dry ginger (chukku) 15 gm
Milk as needed
Jaggery as needed

To prepare pradhaman 
Boil milk and add condensed milk, cumin and dry ginger
To prepare payasam
Crush and mash dry figs in a bowl and add sugar. Mix well until it forms a thick syrup.
Now add crushed jaggery chunks and let it simmer.
Pour coconut milk.
Add the already prepared pradhaman to the vessel and let it boil.
Add ghee and minced dry figs. Stir for 3 minutes and turn off the stove.
Serve hot.


Disclaimer : We respect your thoughts and views! But we need to be judicious while moderating your comments. All the comments will be moderated by the newindianexpress.com editorial. Abstain from posting comments that are obscene, defamatory or inflammatory, and do not indulge in personal attacks. Try to avoid outside hyperlinks inside the comment. Help us delete comments that do not follow these guidelines.

The views expressed in comments published on newindianexpress.com are those of the comment writers alone. They do not represent the views or opinions of newindianexpress.com or its staff, nor do they represent the views or opinions of The New Indian Express Group, or any entity of, or affiliated with, The New Indian Express Group. newindianexpress.com reserves the right to take any or all comments down at any time.

flipboard facebook twitter whatsapp