Palpayasam is a cherished traditional dessert from Kerala, a state in southern India, and an indispensable part of the elaborate vegetarian feast known as the Sadya. It is a creamy, sweet pudding made primarily from rice, milk, and sugar, often flavored with cardamom and sometimes garnished with cashews or raisins. The slow simmering process allows the rice to fully absorb the milky sweetness, resulting in a comforting and rich dish.
History and Significance:
The roots of payasam (of which Palpayasam is a variety) in Indian culture are deep, with references in ancient texts and a strong association with temples as a sacred offering or “prasadam.” In Kerala, Palpayasam holds immense cultural and religious significance. It’s not just a festive dish for occasions like Onam and Vishu, but also a staple at weddings and other auspicious events, symbolizing abundance and prosperity.
The Legend of Ambalapuzha Palpayasam:
Among all variations, the Ambalapuzha Palpayasam stands out and is legendary. This divine offering is served at the Ambalapuzha Sree Krishna Temple in Alappuzha district, Kerala. Its unique taste and tradition are intertwined with a fascinating legend:
The story goes that Lord Krishna, disguised as a wise old sage, challenged the then-king of Ambalapuzha to a game of chess. The king, a keen chess player, readily agreed, promising to grant any prize the sage requested if he won. The sage’s request seemed modest: one grain of rice on the first square of the chessboard, two on the second, four on the third, and so on, doubling the amount for each subsequent square.
The king, initially amused by the seemingly small demand, soon realized the astronomical scale of his promise as the grains rapidly multiplied in geometric progression. By the 64th square, the amount of rice was unfathomable, far exceeding all the rice in his kingdom. Recognizing the divine nature of the sage, the king fell at his feet. Lord Krishna then revealed his true form and, instead of demanding the impossible debt of rice, instructed the king to serve Palpayasam freely to pilgrims at the temple every day until the debt was repaid.
To this day, the Ambalapuzha Sree Krishna Temple continues to serve this renowned Palpayasam as a daily offering. Its distinctive sandalwood color and unparalleled flavor are attributed not just to the specific type of parboiled red rice (Unakkalari) and fresh cow’s milk used, but also to the meticulous slow-cooking process in traditional brass vessels over a wood fire, infused with the spiritual ambiance of the temple.
In 2021, the Ambalapuzha Palpayasam was even awarded a Geographical Indication (GI) tag, recognizing its unique origin and traditional preparation.
Kerala Paal Payasam
Ingredients
Instructions
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We need raw rice as broken. So use a mixer to just crush it.Wash it well, Drain water
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Boil the Milk. Sir continuously. When milk start to thinken, add Sugar, Stir continuously
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When the milk became half, and get light pink colour, add rice and let it cook in milk. Let it thicken more
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When its thickened enough, lame of and remove rom stove. pour ghee over it and can use it
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You can add Raisins fried in ghee as optional
Note
If you want more colour, You can add caramelised sugar in it or use Saffron strand
Some may add cardamom powder as a flour agent. You can add it before adding ghee