(Updated Version)
Don’t you agree that a complete Indian meal, whether it’s a vegetarian (COCONUT CREAMED SPINACH) or non-vegetarian thali, is not truly complete without a serving of payasam? For me, it's an Indian dessert I look forward to during festive seasons, weddings, and when dining out (MUTTON RENDANG RECIPES).. Every few months, I make payasam myself when I long for the comforting feeling of a wholesome home-cooked meal.
Payasam is my all-time favorite, especially when it's generously loaded with ghee. I must also attest that the best versions I've had come from Kerala, made with pure cow’s milk and indulgently sweetened with sugar, ghee, and nuts. While I've enjoyed payasam in thali sets across other regions of India, my top choice remains Kerala payasam (KOCHI, KERALA: THE KALEIDOSCOPE OF EXPERIENCES).