Ammas Restaurent - Mapleshade

PAYASAM- The Dessert that Concludes a Traditional South Indian Meal

Payasam is a quick dish that can be prepared in about twenty minutes and is a member of a large family of delicious South Indian sweets. 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. Payasam is a dish that is frequently served at festivities and festivals. It contains cardamom, toasted raisins, and nutty cashews. The payasam was traditionally served on a banana leaf. There are many incredibly excellent South Indian payasams to choose from. While many of these contain milk, some also contain starch or lentils.

Paal Ada Payasam: This delicacy is made with a lot of paal ada, or rice flakes, and is cooked over wood flames until it almost turns pink.

Paal Payasam: This straightforward rice payasam can be found in every region of South India. This dish is popular for auspicious occasions and typically only calls for rice, milk, and sugar. There are other varieties that incorporate red rice, cashews, and raisins, such the renowned Amabalapuzha Paal Paysam in Kerala.

Vermicelli payasam: It is often referred to as Semiya payasam, is extremely similar to paal payasam in that it substitutes vermicelli for the rice. This occasionally has a tendency to be thicker and functions just as well as a cold dessert.

Sago Rice Payasam: Sago rice, a common component in Maharashtrian cooking, can also be used in place of rice in payasam.

Poori Payasam: It is a dish that is popular throughout South India, from Chettinad to coastal Karnataka. In some areas of Karnataka, it is known as Appe Payasam. The pooris are virtually cooked until they resemble biscuits before being crumbled into the paysam. To make a very thick payasam, the milk and pooris almost completely meld together.

Chakka Pradhaman: Payasams are typically cooked from milk and just requires one round of boiling. Jaggery and coconut milk are used to make pradhamans, which are typically double-boiled. One of the most well-known meals, chakka (jackfruit) pradhaman, blends jackfruit, coconut milk, and a smattering of spices that provide a beautiful counterpoint to the too sweet jackfruit.

Parippu Pradhaman: A Kerala dessert made from split yellow moong dal and coconut milk (a mixture of thick and thin coconut milk).

Arisi Thengai payasam : The traditional payasam made in many Tamil Nadu houses is rice and coconut, also known as Arisi Thengai payasam. Due to the combination of rice, grated coconut, and the use of jaggery rather than sugar, this has a somewhat different texture and flavor. Make sure you celebrate your weekend with Payasam at Amma’s South Indian Restaurant. Why wait when you can easily order for one here