Payasam
Photo: Carolina Ayala / Contributor
Almost every old culture has embraced a tradition of a sweet milky pudding and India not only has several, but every state has their own. One of the oldest ones, payasam, made with rice, vermicelli, tapioca, and countless other iterations is said to have originated from the southern state of Kerala, thousands of years ago. Even today, payasam is served at the end of a sadya, an elaborate celebratory meal, first as a divine offering then as a culmination of the meal. My mother, Kamala, who came to South India as a refugee post partition in 1947 from Karachi in present day Pakistan, developed a deep fondness for many of their delicacies, payasam being one of them.
What I love about payasam is that it is light, milky, not too sweet, or creamy, unlike the richer thicker rice puddings of the north. The addition of edible camphor gives it a distinctive aroma but feel free to substitute it with cinnamon or orange essence. The final flourish of ghee roasted freshly cracked cardamom pods, cashews and pistachios add a luxurious touch. The pudding can be served warm, room temperature or cold.