The Pleasure of Payasam

Special occasions never end without Payasam. This is one of the ancient recipes of South India. This is also one of India’s sweet delicacies and it surprises with its abundance of sweetness and milk all over the country. This article completely explains the pleasure of Payasam.

Definition: 

Payasam is a sweet dish and a type of wet pudding that is very popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. The rice can also have substitutes like Dhal, bulgur wheat, millet, tapioca, vermicelli, or sweet corn.

Differences:

Firstly, Kheer is called payasam, and the word payasa means milk. The difference between the kheer and payasam is that payasam uses jaggery and the consistency is usually thinner. Whereas, kheer uses sugar and is thicker in consistency.

Secondly, the major difference between South and North Indian Payasam is, South Indians prefer adding jaggery and coconut milk, whereas North Indians stick with milk and sugar which are the basic ingredients of this dish.

Types:

• Firstly, Paal Payasam
• Secondly, Sago Payasam
• Thirdly, Akkaravadisal
• Fourthly, Gothambu Payasam
• Fifthly, Thengai Paal Payasam
• Sixthly, Chakka Pradhaman
• Seventhly, Palada Payasam
• Eightly, Rice Coconut Kheer
• Ninthly, Rice Kheer
• Lastly, Parupu Payasam

Goodness:

Protein, Calcium, and Phosphorus are found in high values in Payasam.

Why Payasam in any festival? 

For many, a meal is incomplete without having a dessert or relishing something sweet. The festivals take incredible pride in their quintessential dessert and so the best choice that they take for serving is payasam. Because, only this is the perfect ending you can deserve.

Thanks for reading the sweetest story!

ALSO READ: The conventional British recipes

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