Payasam, also known as Kheer in some regions, is a sweet dish and a type of wet pudding popular in the Indian subcontinent and Malaysia. This dessert is usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur wheat, millet, tapioca, vermicelli, or sweet corn.
Ingredients and Variations
The dish is typically flavored with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts. Recently, pseudo-grains are also gaining popularity. The variations of Payasam include Barley kheer, Kaddu ki kheer, paal (milk), payasam, payesh, chhanar payesh (payesh made with chhana or paneer).
Historical Significance
According to the food historian K. T. Achaya, Payasam was a popular dish in ancient India. First mentioned in ancient Indian literature, it was a mixture of rice, milk, and sugar, a formula that has endured for over two thousand years. Payasam was also a staple Hindu temple food, in particular, and it is served as Prasāda to devotees in temples.
Conclusion
Payasam is more than just a dessert; it’s a dish steeped in history and tradition, enjoyed across generations and borders. Whether you’re in India or Malaysia, the sweet taste of Payasam is sure to bring a smile to your face.
References
“Kheer: The Quintessential Indian Milk Affair”. 27 July 2016. Retrieved 21 April 2020.
Article curated by Suwaytha Gopal
