Photo: Sumit Surai · CC BY-SA 3.0 · Wikimedia Commons

Kerala · Dessert

Ulli Payasam

Kerala's most audacious festival curiosity — small shallots (pearl onions) are caramelised slowly in ghee and jaggery until they turn mellow and sweet, then simmered in coconut milk into a uniquely savoury-sweet payasam served at specific temple festivals.

🧺 Ingredients

• Small shallots/pearl onions (kunjulli): 300 g (peeled)
• Jaggery: 220 g
• Thick coconut milk: 350 ml
• Thin coconut milk: 400 ml
• Ghee: 5 tbsp (75 ml)
• Cardamom: 5 pods (crushed)
• Dry ginger powder: ½ tsp
• Pepper powder: ¼ tsp
• Cashew nuts: 20 g
• Water: 200 ml
• The entire success depends on Step 1 — shallots must be fully caramelised, not simply softened

👩‍🍳 How to make Ulli Payasam

1. Heat 4 tbsp ghee in a heavy pan over medium-low heat.
2. Add 300 g peeled shallots.
3. Cook slowly, stirring every few minutes, for 20–25 minutes until they are deep golden-brown and completely caramelised.
4. They should be soft throughout with no raw onion smell — only sweet caramel fragrance.
5. Dissolve 220 g jaggery in 100 ml water over medium heat.
6. Strain.
7. Add caramelised shallots to jaggery syrup over medium heat.
8. Add dry ginger and pepper.
9. Stir and cook for 12–15 minutes until the shallots absorb the jaggery and the mixture is very thick and fragrant.
10. Add thin coconut milk over medium-low heat.
11. Stir and cook 6 minutes.
12. Reduce to low.
13. Add thick coconut milk and cardamom.
14. Stir gently 4 minutes.
15. Remove from heat.
16. Fry cashews in remaining 1 tbsp ghee until golden.
17. Pour over payasam.

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