May it be any Indian festival, payasam, prathaman, pongal or kheer is the sweet ending. There is a certain bit of comfort we derive from hugging a bowl of this dessert. Resembling a pudding, the dessert is a combination of a grain, fruits or seed cooked in milk and sweetened perfectly.Depending on the region where it is popular this dessert is slightly different and goes by the names payasam, payasa, payesh prathaman, pongal or kheer.
Why is this Indian pudding made?
Cleverly crafted the payasam or kheer is a age old tradition. The bowl of kheer symbolizes a celebration hence it is made for festivals, birthdays and any occasion to celebrate success. Combined with milk (plant milk) and sweetness it is a beloved navivedyum (bhog) which is a divine offering. If you look at the varieties carefully, you will notice the regional and seasonal changes that made to the basic recipe, still holding on to the very essence of celebration and sharing with love.
Here is a collection of 25 varieties of this dessert that you can trust for your festival offering. Each one of them is tried and tested multiple times, some classic and some fusion. Save it and enjoy.
Try these payasam recipes
Payasams come in many forms. Listed here are some of the most popular and some unique payasams you must try when trying the south Indian meal.
Pink paal payasam: Kerala style payasam made with raw red rice and milk is a comforting recipe made famous for it pale pink hue. Made during Krishnashtami, Onam and Vishu the payasam is one of Kerala’s favorite.
Semiya payasam: the classic adaptation of the thin vermicelli cooked in milk is one of the best propagated fusion recipes that we have all loved. Make it for a birthday, a get together or any festival and make some memories.This is also called the vermicelli kheer or seviyyan kheer.
Chatha chathayam: An ancient rice and coconut milk based kheer, flavored with jaggery and banana. This is a niche recipe made during Shastapreethi. It is also a vegan payasam.
Teff payasam :a clever use of the Ethiopian seeds to form a creamy payasam laced with shredded coconut.
Mongil arisi payasam: is a slow cooked pudding with bamboo rice and milk. It is a rare payasam recipe popular among the forest region where bamboo rice is more available.
Kadala parippu payasam: uniquely satisfying chickpea payasam from Sizzling tastebuds is to be savoured atleast once. The chickpea dal is roasted to bring out the best of flavours in this recipe.
Rice rava payasam: Quick and easy payasam made with crushed rice (rice rava) and jaggery. Best part is it is done under 20 minutes, hence a brilliant idea for festival days that fall on busy week days.
Carrot payasam: orange or purple carrots make the most delicious drinking style payasam. Very often we make this during Navrathri.
Aval payasam: instant payasam idea with flaked rice and coconut milk the rice is loved for its quick comfort that I learnt from my husband’s family.
Badami payasa: Enjoy this Karnataka style payasa made with almonds, coconut and milk from Preethis cuisine. It is rich and perfect for small serves and for festivals like Ugadi
Varagu paal payasam: slow cooked millet in milk is one of our house favorite. It is perfect for vrat days or naivedyum.
Nuruku godhambu payasam : done in Kerala style this crushed wheat based payasam is made during home celebrations. This is again a vegan payasam.
Chaler payesh: classic rice payesh made in Bengali style is a recipe from Evergreen dishes. The unique feature about thie recipe is the subtle fragrance from the added bayleaf.
What is the difference between payasam and prathaman?
For the love of Kerala, prathamans find thier way more often than payasams. Prathaman are a rustic style payasam made with coconut milk and jaggery. The slow cooked prathaman is often made with rice, fruits like plantain and jackfruit or dals. It is a bit thicker than payasam and best served on a banana leaf. This paysam stays good for a couple of days as well.These recipes are made for Onam, Vishu, Christmas and Easter.
Here is a collection of prathaman
Mango prathaman: Ripe mango and jaggery cooked in coconut milk is a seasonal prathaman recipe that is made often during Vishu.
Paalada prathaman : made using sundired rice flakes, milk and sugar the paalads prathaman is slightly different from the prathaman recipes that use jaggery and coconut milk.
Kadala parippu prathaman: made with Bengal gram the prathamn is a slightly ifferent version from the chickpea payasam.
Nendrapazham prathaman: made with ripe plantains nendrapazham prathaman is an unavoidable recipe for Onam once you have enjoyed it.
What is the difference between payasam and kheer?
Though cooked fairly similar, kheer is a smoother and thicker version of the Indian pudding compared to payasam. Compared to a payasam there is a lot of crushed nuts added to the kheers, where as in payasam it is a roasted bunch of nuts and raisins alonv with the ghee that is addded. Very often kheer can be seen served chilled where are payasams are preferably served warm. The differnece exists even in the way they are served. Payasams are served in a banana leaf or glasses with a spoon.however, kheer is usually served in small earthen bowls or any bowl as it is a bit thicker to have.
Must try kheer varities
Kheers as discussed re very similar to payasams. Here are some comforting and some special ones that you can use throughout the festival time
Rajgira Kheer: made popularly during navrathi season or vrat this is amde with popped amaranth seeds. gently and slowly cooked in milk it is an incredible mouth feel like little pops.
Sweet potato kheer:The most delicious creamy cooked sweet potato in milk an flavoured with jaggery or sugar and cardamom.
Chakhao ambui kheer: made with forbidden black rice it is a unique recipe that is fragrant and creamy and purple.
Kheer komola: this unique recipe with oranges in kheer is a seasonal speciality from The world through my eyes.
Mothichoor kheer: Fusion to the best,this kheer is made with crushed mothichoor ladoos and the warmth of milk.It is best served chilled.
Apple kheer: What is a better way to hve some apples than use them as a kheer. So fragrant this recipe from Mayuri’s jikoni will ensure your sweet tooth is well taken care of.
Bagarichi kheer: Bagar or millet based kheer is a delicate recipe made for Janmashtami, Check it out on The Madscientist Kitchen.
Paneer kheer; Is a royal creamy cottage cheese recipe, served chilled. This gluten free recipe is from Food trails.
Sago kheer: simple and easy yet comfortingly creamy kheer with tapioca pearls is one you should never miss. Make it with stands of saffron for that unique color and flavour.
Badam kheer: Soaked and ground almonds turned to the creamiest kheer. Try this from My cooking journey.
Phool Makahana kheer: Traditional kheer recipe made with foxnuts and nuts is a popular dessert for Holi, Navrathri or Diwali. Check it out from Cook with Renu.
Lauki kheer: Bottle gourd cleverly disguised as a dessert is an incredible idea for a kheer. Do try from Batter up with Sujata.
Stay connected
Hope you have a sweet tooth to hold on to this incredible collection of Indian dessert that is essential to celebrate every festival at its best. Share with us if you have any unique ones you make so we can add it to the collection
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Wonderful collection of pradhaman payasam and kheer recipes across the Indian subcontinent, seema
Thanks Kalyani, Thankyou for contributing to the collection. So happy you like it. Hope you have a few recipes book marked to try.
What an awesome collection of Indian Puddings. It is difficult to choose one, but If I start making one for each festival I am covered for next 2-3 years. And thanks for the explanation of difference between each payasam, pardhaman and kheer.