Tomorrow Malayalees around the world will be celebrating Vishu/ Kerala New year. So this is the perfect time to share some Sadhya recipes. Sadhya is a hearty meal, a vegetarian feast made on festive occasions. It is served, on a banana leaf with rice, pickles, chips, and curries ranging from mild yogurt and lentil curries to more spicy vegetable curries. But this post is dedicated entirely to the delightful treat/ dessert. Payasams are festive puddings served at the end of the Sadhya/ feast. Pradhaman/ payasam is made on all festive occasions like Vishu, Onam, Diwali, etc. If you love desserts here, are ten Kerala-style puddings for you to try.
Payasam and pradhaman are both desserts or puddings, but when it comes to making pradhaman, there is a time-honored cooking technique. Payasam is easier to make but, pradhaman is time-consuming. It is cooked and reduced, and then cooked again- sort of double cooking which adds richness and flavor. Payasam is made with rice, rice flakes, wheat, vermicelli, tapioca pearls, and fruits like plantains, mango, pineapple, jack fruit, etc. Here is a list of some of my favorites. I hope you will find them interesting. Let me know how it turned out for you :)
Happy Vishu to all my friends and readers!
Ada Pradhaman
Ada pradhaman is a traditional sweet delicacy made out of rice flakes, coconut milk, and jaggery.
Ingredients
Rice flakes/Ada- 250 grams
Jaggery ( powdered)-400 grams
(Adjust according to sweetness you prefer)
Coconut milk thick- 1 1/2 cup
Coconut milk thin- 2 1/2 cup
Cardamom crushed- 5-6
Dried ginger powder/ chukku- a pinch
Sliced coconut- 2 tbs
Raisins and cashew nuts- a few
Ghee- 3 tsp
Wash and drain ada and let it sit in a strainer. Extract first, second and third milk of coconut and keep it aside. Powder jaggery and bring it to boil with one and a half cup of water and strain out to remove impurities.Heat a heavy-bottomed cooking vessel and pour in one tsp of ghee. Add ada, and in a low flame roast till it changes color to golden, and ada is well coated with ghee. Switch off the flame and let it cool down a bit. ( there is also another way of making this, and it is to put ada in boiling water cook, and drain and wash with cold water till it is ready)
Now add the third extract of coconut milk and cook the ada till it is soft. Make sure that the ada is properly cooked before adding it to jaggery. Pour jaggery syrup in a heavy bottom pan, and simmer till it attains a two-thread consistency. Slowly stir in the second coconut extract and cooked ada along with cardamom powder and dry ginger powder ( you can also add a pinch of roasted cumin powder). Stir it occasionally till it attains the desired consistency. Finally, add the first extract of coconut, and lower the flame and allow it to simmer for a minute, and switch off the flame. The payasam will thicken as it cools down.
Roast cashews, raisins, and coconut pieces in ghee till golden brown and garnish
For detailed post check the recipe here.
Semiya Payasam
Semiya or vermicelli payasam/kheer is a yummy dessert, easy to make, and truly delectable. It is a delightful treat- a sugary, creamy rich, dessert made with vermicelli and milk.
Ingredients
Semiya/Vermicelli- 3/4 cup
Whole milk- 5 cup
Condensed milk- 1/2 cup
Sugar- 1/2 cup
(adjust according to your taste)
Cashews and raisins- 1/4 cup
Cardamon powder-1/2 tsp
Ghee- 2 1/2 tsp
Bring 4 cups of milk to a boil and set aside. In a heavy bottom pan, heat two tsp of ghee in a pan and roast cashew nut and raisins till golden brown keep aside. Add a little more ghee and roast semiya till golden brown. Allow this to cool a bit. Add warm milk and stir occasionally. Allow the semiya to cook completely, before adding sugar and condensed milk. Allow this to simmer for 3-4 minutes or till the milk is reduced and thickens. Add cardamom powder or 3-4 crush cardamom pods, mix and simmer for a few more minutes. Garnish with ghee fried cashew nuts and raisins. Serve warm or chilled. Enjoy!
For detailed post check the recipe here.
Pazha Pradhaman/Nendra Pazham Pradhaman
Pazha pradhaman or nendra pazham has sweet plantain as the star ingredient. This bowl of divine fruity goodness has coconut milk and jaggery.
Ingredients
Plantains medium sized -4
( use really ripe soft to touch plantain)
Jaggery powdered- 1 1/2cup
Sugar- 2 tbs (or up to 1/2 cup according to sweet preference)
Ghee- 3 tbs
Thick coconut milk- 1 1/2 cup
Thin coconut milk- 4 cups
Cashew nuts and raisins- a few
Chopped coconut slices- 2 tbs
Dry ginger powder- 1/2 tsp
Roasted cumin powder- a pinch (optional)
Cardamom powder- 1/2 tsp
Peel off the skin and chop the plantains into small pieces. If it is really ripe, mash it gently. (there is also another technique the plantains before making this payasam).
Grate one coconut. Put it in a blender one cup of water. Blend for a minute and the squeeze the thick coconut milk. Add 3 cups of water and squeeze again and extract the second time. Keep both thick milk and thin milk separately.
In a pan melt jaggery using one cup of water. Allow it to boil till the jaggery melts. Strain and keep aside.
To start making the payasam heat one tbs of ghee in a pan and add the plantains, fry in medium heat till it changes color and becomes soft and mushy.Add two cups of thin coconut milk cover and cook for four to five minutes till it is soft and thick. Using a ladle press and mash the plantain into a puree. You can also you a blender if you want it really smooth.Now add the melted jaggery. Simmer till it thickens. At this stage add sugar. Sugar will caramelize and give it a good color. Cook till the puree is thick and starts leaving the edges of the pan and ghee separates. At this stage add the two cups of thin coconut milk and mix well. Allow it to simmer for another 10 minutes. In between the cooking process add cardamom powder, a pinch cumin powder(optional) and ginger powder and mix well. Finally add the thick coconut minute mix well and switch off the flame.Heat ghee in a heavy bottom pan and roast chopped coconut,cashew nuts and raisins, pour over the pradhaman and mix. Serve warm or chilled.
For detailed post check the recipe here.
Paal Ada Mambazham Payasam
Paal Ada Mambazham Payasam is a tweak to the traditional paal ada pradhaman by adding mango puree.
Ingredients
Palada - 100 grams
Mango puree- 2 cups
Milk-3 cups
Condensed milk- 1 ( 14 ounce container)
Sugar- 2-3 tbs
Cardamon powder- 1/2 tsp
Cashew nuts and raisins for garnish.
ghee- 2 tsp
Heat one tsp ghee in a pan and add mango puree. Cook this in medium flame till the puree thickens. Add 3 tbs of sugar and continue cooking till it thickens and starts leaving the edges of the pan. Allow this to cool down a bit and stir in the condensed milk. Set this aside.
Wash palada and strain it. Add one tsp of ghee in a heavy bottom pan and lightly roast the ada for a minute. Add 3 cups of milk and allow it to boil. Reduce the flame to a low medium and cook till the ada is soft. Stir occasionally, as there is a tendency for milk and ada to stick to the bottom. When the ada is cooked add cardamom powder and condensed milk mixed with cooked mango. After a minute switch off the flames.Heat ghee and roast the cashew nuts and raisins, and garnish on top.
Neipayasam/Sharkara payasam
Nei payasam/ Aravana payasam/ Kadum Payasam is a cherished offering of Kerala temples. As the name suggests, nei in Malayalam means ghee or clarified butter, and nei payasam is a sweet dessert made with lots of ghee/ clarified butter
Ingredients
Raw rice/Payasam rice/ Kuthari- 1 cup
Ghee- 3/4 cup
Water- 4 cups
Dark Jaggery - 2 1/2 cups
Cashew nuts- 1/4 cup
Coconut bits/pieces- 1/4 cup
Raisins- 1 tbs (optional)
Kalkandam/ Sugar candy- 1 tsp (optional)
Cardamom powder- 1/2 tsp
Dry ginger powder- 1/2 tsp
Wash and rinse rice and soak it for half an hour. Cook the rice with one tablespoon of ghee and around 4 cups of water. Cook till it is soft but not mushy. If you have any excess water, strain it, and set aside.
You can also pressure cook the rice if you prefer.
Meanwhile, powder jaggery and bring it to a boil with 2 cups of water. Strain to take out the impurities. Transfer into a heavy bottom pan and simmer till the jaggery becomes a thick syrup.
Make sure that the rice is cooked and soft. Add the jaggery syrup to the rice and allow the rice and jaggery to simmer and thicken for about 10 minutes on a low medium flame. Next, add a little of the ghee and mix well. Continue stir and simmer and add ghee in intervals to avoid sticking to the bottom. Let the payasam simmer and thicken. When the payasam starts leaving the edges of the pan, add cardamom powder and ginger powder. Heat one tsp of ghee in a pan and roast coconut till golden. Next, add cashew nuts and raisins and roast. Pour this over the payasam and mix. Switch off the flame when the payasam reaches the desired consistency. The payasam will thicken as it cools down.
For detailed post check the recipe here.
Chowari/ Sago Pearls Payasam/ Pudding
Sago Payasam is sugary, creamy rich, a dessert made with lots of milk. The payasam has milk and chowari/sago pearls/ tapioca pearls.
Ingredients
Sago pearls- 1 cup
Whole milk- 6 cups
Condensed milk- 1 tin
Sugar- 2 tbs (adjust according to your taste)
Cashews and raisins- 1/4 cup
Cardamon powder-1/2 tsp
Ghee- 2 1/2 tsp
Soak sago pearls for 3 hours. If it is a small variety wash and cooks. In a heavy bottom, pan adds 6-8 cups of water, and bring to a boil. Add the sago pearls and allow it to boil for four to five minutes, drain and add a fresh batch of boiling water and continue cooking till it is clear and translucent. Strain and run under cold running water.
Add the cooked sago pearls into a heavy bottom pan and add milk, and cook. Stir occasionally. When it starts to thicken, add condensed milk, cardamom, and sugar and mix. After two minutes, switch off the flame.
For detailed post check the recipe here.
Chakka Pradhaman/Jack fruit Payasam
Chakka Pradhaman is a tasty dessert with ripe jack fruit. To make this payasam you will need chakka varatti or jack fruit preserve. Check detailed recipe of how to make chakkavaratti
Ingredients
Chakka Varatti- 1 1/2 cup
Thick coconut milk- 1 cup
Thin coconut milk- 2 cup
Jaggery - powdered - 1/2 cup
( according to sweetness you like)
Ghee- 2 tsp
Dry ginger powder- 1/8 tsp
Cardamon crushed- 4-5
Raisins and cashew nuts- a few
Sliced coconut- a few
Add one cup of water to jaggery and bring it to a boil. Strain the impurities and pour the warm syrup over the chakka varatti/jack fruit preserve. The chakka varatti will be thick, allow it to sit for half an hour.
Take a heavy bottom pan and pours thin coconut milk and chakka varatti jaggery mix and simmer for 6-7 minutes in the medium. When the consistency thickens, add dry ginger powder, crushed cardamom, and mix well. After a minute, pour the thick coconut milk and switch off the flame. Heat ghee in a pan and roast the coconut pieces, cashew nuts, and raisins, and add to the pradhaman.
Ari Sharkara Payasam
Rice payasam made with jaggery and coconut milk. Banana/cheru pazham adds extra flavor and taste
Ingredients
Raw red rice/payasam rice- 1 cup
Jaggery ( powdered)-1 1/2 cup
(Adjust according to sweetness you prefer)
Coconut milk thick- 1 1/2 cup
Coconut milk thin- 2 1/2 cup
Cardamom crushed- 5-6
Banana/cheru pazham-1 mashed (optional)
Sliced coconut- 2 tbs
Raisins and cashew nuts- a few
Ghee- 3 tsp
Wash and soak rice for an hour. In a saucepan, add powdered jaggery and one cup of water. Bring it to a boil and simmer till the jaggery is completely dissolved. Strain the impurities and keep them aside.
Cook rice with thin coconut milk. ( you can also use a pressure cooker to cook the rice). Let the rice cook till it is soft and mushy. Mix the jaggery syrup and continue to simmer for 6-8 minutes till the payasam attains a thick consistency. Add cardamom powder and the mashed (or sliced) banana and mix well. Finally, pour the thick coconut milk and simmer on low flame for one minute. Do not allow to boil. The payasam will thicken as it cools down.
Heat ghee in a separate pan and fry sliced coconut till it turns golden brown. In the same ghee, add cashew nuts and raisins and fry till golden brown. Add this to the payasam and mix. Allow to cool and serve.
For detailed post check the recipe here.
Elaneer Rose Payasam/ Rose Tender Coconut Payasam
Elaneer payasam is made with young tender coconut water. Tender coconut meat will be soft and jelly like and can be scooped with a spoon
Ingredients
Tender coconut meat - 1 cup
Tender coconut water- 1 1/2 cup
Milk- 1 1/2 cup
Condensed milk- 1/2 tin
Sago pearls/ chowari-1/2 cup
Sugar- 2 tbs
Rose petals - course paste- 1 tbs
Rose water- a few drops
Chopped cashew nuts- 8-10
Crushed cardamom- 2-3
The first step is to cook the sago. In a large saucepan, pour 6 to 8 cups of water and bring it to a boil. Add the chowari/ tapioca pearls and allow them to boil for four to five minutes. Drain and add a fresh batch of boiling water (again 6-8 cups) and continue cooking till it is clear and translucent. Strain and run under cold running water and set aside.
Boil milk in a saucepan. Make a paste of rose petals. I used the paste of two red roses.
Make a paste of tender coconut meat. Add this paste, cooked chowari, elaneer/ coconut water, and rose petal paste into a heavy bottom pan and mix. Cook this in medium flame for 2-3 minutes. Add milk, chopped cashew nuts, and stir occasionally. When it starts to thicken add condensed milk, crushed cardamom, and sugar and mix. After two minutes switch off the flame.
Kadala Pradhaman/Kadalaparippu Pradhaman
Kadala parippu or channa dal payasam is a traditional payasam. Lentil is cooked in coconut milk and jaggery and flavored with cardamom,roasted cumin, dry ginger powder and ghee.
Ingredients
Channa Dal/kadala parippu- 1 cup
Jaggery powdered- 1 1/3 cup
Ghee- 3 tbs
Thick coconut milk- 1 1/2 cup
Thin coconut milk- 3 cups
Cashew nuts and raisins- a few
Chopped coconut slices- 2 tbs
Dry ginger powder- 1/2 tsp
Roasted cumin powder- a pinch (optional)
Cardamom powder- 1/2 tsp
The first step is to cook the channa dal. You can pressure cook it till soft ( 3-4) whistles. If the is excess liquid drain and set aside.
Grate one coconut. Put it in the blender and add half a cup of water. Blend for a few seconds and squeeze the thick coconut milk. Add 3 cups of water and squeeze again and extract the second time. Keep both separately.
Heat ghee in a heavy bottom pan and roast chopped coconut, cashew nuts, and raisins. Remove with a slotted spoon and set aside.
In a pan, melt jaggery using one cup of water. Allow it to boil till the jaggery melts. Strain and keep aside.
In the same pan, add one more tsp of ghee and add the cooked channa dal and stir fry for 5-6 minutes. With the back of the spatula, press, and mash as much as you can. The color of the dal will change to a golden brown, and the raw flavor disappears. Add the thin coconut milk and simmer for another 8-10 minutes. Now add the melted jaggery syrup. Simmer till the payasam/pradhaman thickens. Finally, add the thick coconut milk, cardamom powder, cumin powder, and ginger powder and mix well. Allow it to warm up for a minute and switch off the flame. Finally, garnish with fried cashew nuts, fried coconut pieces, and raisins.
Do you like to try more Sadhya recipes? Check this page Kerala Onam Sadhya. Here are a few more delicious Sadhya Recipes that can be found on the blog 100 Kerala Sadhya Recipes
Try it,
Hope you will all enjoy!
