Make delicious and creamy payasam on Pongal
Lifestyle: Pongal is celebrated with great pomp in South India. Traditional dishes hold special significance on this occasion, with payasam being the most popular. This sweet treat wins hearts with its creamy taste and aroma.
The main ingredients for making payasam include rice, milk, sugar, ghee, and dried fruits. First, wash the rice thoroughly and boil it in water. Then, add the rice to the boiled milk and cook over low heat. When the mixture thickens, add sugar and ghee. Finally, add chopped nuts like cashews, almonds, and raisins. Some people add saffron or cardamom powder to enhance its aroma.
Payasam’s distinctive feature is its creamy texture and sweet taste. This sweet is loved by everyone, from children to the elderly. The main purpose of making it on Pongal is to symbolize the joy and prosperity of the festival. Payasam requires some time to prepare, but the taste and aroma make it worth the effort.
This recipe has its benefits. Homemade payasam contains no harmful chemicals or preservatives. It’s also rich in nutrition. Milk and nuts provide protein and calcium, which are beneficial for children and the elderly. The balanced use of ghee and sugar makes it delicious and provides energy.
Payasam is traditionally included in special pujas and meals during Pongal. This sweet not only enhances the joy of the festival but also symbolizes prosperity and well-being in the home. Sharing it with family and friends during Pongal is considered auspicious.
Chefs and cooking experts recommend cooking payasam on low heat to make it more creamy and delicious. This allows the rice and milk to fully combine, creating a creamy consistency. Adding lightly toasted nuts enhances its flavor and aroma.
Finally, payasam is not just a sweet, but also a symbol of the joy and family unity of a festival like Pongal. This simple recipe is easy to make at home and beneficial for everyone. This Pongal, if you make a delicious, creamy, and aromatic payasam, it will surely win everyone’s heart.
