Photo: Sharvarism · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Dessert

Pappadam Payasam

One of Kerala's most surprising festival curiosities — fried pappadam crumbled into sweetened coconut milk with jaggery, creating a unique textural contrast of crunchy, salty-sweet wafers dissolving in aromatic payasam. Served at select Onam Sadhyas as a conversation piece.

🧺 Ingredients

• Plain pappadam (urad dal, unsalted): 8 pieces
• Thick coconut milk: 400 ml
• Thin coconut milk: 300 ml
• Jaggery: 180 g
• Ghee: 3 tbsp (45 ml) — for frying pappadam
• Cardamom: 4 pods (crushed)
• Dry ginger powder: ¼ tsp
• Cashew nuts: 20 g
• Coconut pieces: 25 g

👩‍🍳 How to make Pappadam Payasam

1. Heat 3 tbsp ghee in a wide pan over medium-high heat until shimmering.
2. Fry 8 pappadams one at a time for 30–40 seconds each until puffed and golden — not browned.
3. Drain on paper.
4. Let cool completely until crisp.
5. Dissolve 180 g jaggery in 80 ml water over medium heat.
6. Strain through a sieve.
7. In a pan over medium heat, combine jaggery syrup and thin coconut milk.
8. Stir and warm to a gentle simmer (do not boil).
9. Add cardamom and dry ginger.
10. Cook 5 minutes.
11. Reduce to low.
12. Add 400 ml thick coconut milk.
13. Stir gently 3 minutes.
14. Remove from heat.
15. Let cool slightly — the payasam should be warm, not hot.

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