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Payasam Porridge Rice milk

Payasam is another name of kheer, derived from sanskrit. It is basically eaten in South India. Kheer is a type of sweet porridge eaten India as well as the neighboring Pakistan, Afghanistan, Bangladesh, Nepal, etc. It is also eaten in other south asian countries in different forms.

Kheer is made of milk, sugar and other ingredients like rice, coconut,semolina, lentils, etc. The variations in kheer occur due to the types of ingredients used apart from milk and sugar.

Payasam is the type of kheer eaten predominantly in South Indian states of Kerala, Tamil Nadu, Andhra Pradesh, etc. In traditional preparation of payasam, coconut milk is used instead of regular milk. Particularly in Kerala, the dish is very popular. It is very closely related to the religious ceremonies. Payasam is served in temples as prasadam, an offering to the gods. Payasam of the temples of Ambalappuzha and Guruvayoor in Kerala is very famous.

For making payasam, rice is first fried in a frying pan. Then it is pressure cooked with milk for some time. Once the rice has boiled and is soft, it is mashed in the milk mixture and then more milk and sugar is added to it. Afterwards, it is cooked over medium heat for some time to make it thicker. Nuts and raisins are added in the end. It can be served either hot or cold.

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Dal moth is a spicy and crispy snack made from gram flour, asafoetida, turmeric powder, chili powder, moong, sugar, amchur, oil and salt. Its delicious and is popular as an anytime snack or serves as a very good tea snack. [See Recipe]

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