A milk pudding known for its creamy and subtle taste
An extremely popular South Indian dessert recipe made with chana dal, jaggery and coconut milk. The recipe is known for its creamy and subtle sweet taste due to the combination of coconut milk and jaggery. It is ideally made as part of the celebration feast or festival lunch and dinner and served just before finishing the meal. Payasam is the South Indian version of kheer made with coconut milk as the main ingredient.
Paysam or kheer are traditional South Indian desserts but It is extensively prepared in all other states too and is often served as part of a celebration of festival. It may be cooked with several kinds of lentils, but the chana dal payasam recipe is the most prevalent in southern states due to its delicious and rich flavour.
A Story Of Sweetness
Payasam is said to have originated initially in South India thousands of years ago. Due to an ancient legend, it is served at temples as part of a treasured tradition. The story originates from the Ambalappuzha temple and describes how Lord Krishan cleverly disguised himself as an old sage and challenged a local king to a chess match. The king accepted the offer and for the bet, the king would owe a grain of rice for each square of the chessboard, but with one Twist—each subsequent square would have double the grains of the previous. The sage wins and the king realises his mistake as he owes trillions of grains of rice. Krishna reveals himself and instead of forcing payment he institutes a tradition that at the local temple, kheer shall be served freely to anyone who enters.
Cooking Chana Dal
Making Chana Dal Payasam
Tempering For Chana Dal Payasam
Leftover payasam can be refrigerated once it comes to room temperature and can be enjoyed chilled.