Payasam [Kheer] South Indian Payasam for Dessert Recipe


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Payasam [Kheer] South Indian Payasam for Dessert Recipe
In South Asia, kheer is prepared and eaten at festivals. It is offered to Hindu deities as a bhog or prasad.

The dish is also consumed during Ramadan and prepared for the feasts of Muslim weddings and festivals, such as Eid ul-Fitr and Eid ul-Adha. A similar dessert, known as firni, is eaten among the Muslim communities of India, Bangladesh, Pakistan, and Afghanistan. Today, restaurants offer firni in a wide range of flavours, similar to kheer.

Payasam [Kheer] South Indian Payasam for Dessert Recipe

The South Indian version, payasam (Tamil: பாயசம், Malayalam: പായസം, pronounced [paːjəsəm], Telugu: పాయసం) or payasa (a Kannada term; Kannada: ಪಾಯಸ), is an integral part of traditional South Indian meals. South Indian payasam also makes extensive use of jaggery (Tamil: வெல்லம் vellam, Telugu: బెల్లం bellam, Kannada: ಬೆಲ್ಲ bella, Malayalam: ശർക്കര sharkkara) and coconut milk in place of sugar and milk. Vermicelli (semiya) is commonly used. The most common types of payasam in South India include Pal (milk) payasam, Javvarisi (sago/tapioca pearl) payasam, Semiya (vermicelli) payasam, Paruppu (dhal) payasam, Nei (ghee) payasam (also known as Aravana payasam), Carrot payasam, Wheat payasam, Wheat rava (wheat semolina) payasam, and Arisi Thengai (coconut and rice) payasam, which is a traditional Iyengar-style recipe.

In a South Indian meal, payasam or payasa, is served first at any formal or auspicious occasion. Payasam is also served after rasam rice, while rice with buttermilk forms the last item of the meal.[9] Payasam also forms an integral part of the Kerala feast (sadya), where it is served and relished from the flat banana leaf instead of cups. In Malayalee or Kerala cuisine, there are several different kinds of payasam that can be prepared from a wide variety of fruits and starch bases, an example being chakkapradhaman made from jackfruit pulp and adapradhaman made from flat ground rice.

The Hyderabadi version is called gil-e-firdaus, and is quite popular. It is a thick kheer made with milk and bottle gourd. Gil-e-firdaus, literally translated, means “the clay of paradise”.

Payasam [Kheer] South Indian Payasam for Dessert Recipe



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