Payasam is one of the most versatile classes of desserts out there.
It is also easily veganizable… as are many Sadya dishes. Kerala cuisine itself is heavily reliant on rice and fresh coconuts, while dairy-dependent dishes usually involve yogurt.
That being said, PalPayasam might be the King of Payasams… arguable, of course.
Broadly, I think of Payasam in two families:
Milk-based
Jaggery and coconut milk-based, although some traditional jaggery payasams skip the coconut milk altogether.
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Devi’s favorite KadumPayasam served with Tulsi leaves and red ixora flowers: image made by author using Gemini
Some of the most popular ones include:
Ambalapuzha PalPayasam
Aravana: probably the driest form of Payasam. The most famous Aravana Payasam is made at Sabarimala for Dharma Shastha.
Kadum Payasam: a thick, jaggery-based Payasam, usually associated with Devi or Bhagavathi temples.
Payasam can be made with just about any grain, lentil, vegetable, or fruit…
