For any Malayli, it is evident that there is a special attachment to the sweet and creamy dish, we all know as payasam. They are served at every traditional occassions, family get-toghter and special days like birthdays, weddings etc. But one festival where we witness a huge demand around us (and partly by our own selves) is here, which is the grand Onam celebration. As a fellow Malayali, my empathy for payasam lovers have no bounds, and which is why this curation of easy and sweet recipes for payasam is the right guide for Onam 2026 menu.


5 Easy-To-Make Payasam Recipes For Onam 2026

Semiya Payassam

Semiya or vermicelli payasam is a popular dessert during festivals or events in Kerala. Being one of the easiest payasam to prepare, it makes a delightful addition for Onam Sadhya with its creamy texture and refreshing aroma of ghee and cardamom. 

List of Ingredients:

 

  • Semiya(Vermicelli)- 3/4 cup
  • Whole milk- 5 cup
  • Condensed milk- 1/2 cup
  • Sugar- 1/2 cup
  • Cashews and raisins- 1/4 cup
  • Cardamom powder-1/2 tsp
  • Ghee- 2 1/2 tsp 

 

Recipe Instructions: 

  1. Bring 4 cups of milk to a boil and set aside. 
  2. In a heavy bottom pan, heat two tsp of ghee in a pan and roast cashew nut and raisins till golden brown keep aside. 
  3. Add a little more ghee and roast semiya till golden brown. Allow this to cool a bit. 
  4. Add warm milk and stir occasionally. 
  5. Before adding sugar, allow the semiya to cook completely, before adding sugar and condensed milk. 
  6. Allow this to simmer for 3-4 minutes till the texture of the milk thickens. 
  7. For the final step, add cardamom powder or 3-4 crush cardamom pods, mix and simmer for a few more minutes. Garnish with ghee fried cashew nuts and raisins.

 

Palada Payasam

Palada pradhaman is another popular dessert in Kerala (and personal favourite). They are served and offer a sweet climax to the heavy feast of Onam sadhya, and are made on traditional festivals, events and family gatherings.

List of Ingredients:

  • Palada - 250 grams
  • Milk- 1 liter
  • Condensed milk- 1 can ( 14 ounce container)
  • Water- 1 cup
  • Cardamon powder- 1/2 tsp
  • Sugar- 1/2 cup (if needed)
  • Cashew nuts and raisins for garnish.
  • Ghee- 1 1/2 tsp

Recipe Instructions: 

  1. Wash palada and set aside.

  • Place a heavy bottom vessel and add in one cup of water and allow it to boil.

  • Add milk into this and allow it to boil and reduce a bit .

  • Now add the palada and cook it. 

  • Stir occasionally as there is a tendency for milk and ada to stick to the bottom. 

  • Allow the milk to get reduced and creamy and the ada to become soft. 

  • Add condensed milk and if necessary the sugar.

  • Simmer the payasam for another five minutes. 

  • Finally add cardamon powder and switch off the flame. Allow to cool a bit. 

  • Heat ghee and roast the cashew nuts and raisins and garnish on top. 


    • Aval Payasam

    Aval is a prestigious food item, which is commonly served at temples after specific puja rituals. And having a payasam variant of aval is just an addition and a sweet culinary blend of cultural holiness and creamy treat.

    List of Ingredients:

    • Aval/poha/beaten rice- 1 1/2 cup

  • Milk- 3 1/2 cups

  • Condensed milk- 1 cup

  • Sugar- 3 tbs

  • (adjust according to sweetness)

  • Crushed cardamon- 5-6

  • Raisins and cashew nuts- a few

  • Ghee- 2 tbs 

    • Recipe Instructions: 

    1. In a sauce pan bring milk to a boil.

  • Heat 2 tbs of ghee in a heavy pot vessel and add cashew nut and fry for a minute followed by raisins.Saute till they change color drain and set aside.

  • Now to the same pan add aval and fry in medium flame till it slightly changes color and becomes crispy. Let it to cool a bit.

  • Into this add warm milk and cook till the aval becomes soft. Stir occasionally. This will take around 4-5 minutes.

  • Add sugar,condensed milk and simmer till it attains desired consistency.

  • Add crushed cardamon and stir well and finally add the ghee fried cashew nuts and raisins. Payasam is ready


    • Ada Pradaman Payasam

    Rice payasam is comforting and has a divine appeal to it, and sweet rice puddings are often associated with the temples.Nei payasam/ Aravana payasam/ Kadum Payasam is a cherished offering of Kerala temples. For many Malayalees, when they think of Prasadam, the first image would be Aravana payasam. It is a sure treat for all those with a sweet tooth. 

    List of Ingredients:

    • Raw rice/Payasam rice/ Kuthari- 1 cup
    • Ghee- 3/4 cup
    • Water- 4 cups
    • Dark Jaggery - 2 1/2 cups
    • Cashew nuts- 1/4 cup
    • Coconut bits/pieces- 1/4 cup
    • Raisins- 1 tbs (optional)
    • Kalkandam/ Sugar candy- 1 tsp (optional)
    • Cardamom powder- 1/2 tsp
    • Dry ginger powder- 1/2 tsp

     

    Recipe Instructions: 

     

    1. Wash and rinse rice and soak it for half an hour.
    2. Cook the rice with one tablespoon of ghee and around 4 cups of water. Powder jaggery and boil it with 2 cups of water. 
    3. Transfer into a heavy bottom pan and simmer till the jaggery becomes a thick syrup.
    4. Add the jaggery syrup to the rice and allow the rice and jaggery to simmer and thicken for about 10 minutes on a low medium flame. 
    5. Now, add a little of the ghee and mix well. Continue to stir and simmer while adding ghee in between to avoid sticking to the bottom. Let the payasam simmer and thicken. 
    6. When the payasam starts leaving the edges of the pan, add cardamom powder and ginger powder. 
    7. Heat one tsp of ghee in a pan and roast coconut till golden. 
    8. Add cashew nuts and raisins and roast. Pour this over the payasam and mix. 
    9. Switch off the flame when the payasam reaches the desired consistency. 

     



    Kadala Payasam

    Kadala payasam is one of the traditional payasams, made on special occasions like Onam and Vishu.This payasam also holds its name for being an integral part of Kerala wedding feast. 

    List of Ingredients:

    • Channa Dal/kadala parippu- 1 cup
    • Jaggery  powdered- 1 1/3 cup
    • Ghee- 3 tbs
    • Thick coconut milk- 1 1/2 cup
    • Thin coconut milk- 3 cups
    • Cashew nuts and raisins- a few
    • Chopped coconut slices- 2 tbs
    • Dry ginger powder- 1/2 tsp
    • Roasted cumin powder- a pinch (optional)
    • Cardamom powder- 1/2 tsp

    Recipe Instructions: 

    1. Cook the channa dal on a pressure cook it for 3-4 whistles. 
    2. Grate one coconut and put it in the blender with half cup of water. Blend for a few seconds and then squeeze the thick coconut milk.
    3. Add 3 cups of water and squeeze again and extract the second time. Keep both separately.
    4. Heat ghee in a heavy bottom pan and roast chopped coconut,cashew nuts and raisins.
    5. Melt jaggery on a separate pan using one cup of water and allow it to boil till the jaggery melts.
    6. In the same pan add one more tsp of ghee and add the cooked channa dal and stir fry 5-6 minutes.
    7. With the back of the spatula, press and mash as much as you can.The color of the dal will change to golden brown and the raw flavor disappers.
    8. Add the thin coconut milk and simmer for another 8-10 minutes.
    9. Now add the melted jaggery syrup. Simmer till the payasam/pradhaman thickens.
    10. For the last step, add the thick coconut milk, cardamom powder, cumin powder and ginger powder and mix well. Let it remain warm for not more than a minute.
     
    The love story between South Indians and payasam is a timeless masterpiece in the world of culinary art. And Onam is always that time of the year celebrates their love and traditional significance for payasams while serving the ultimate and flavour rich feast of Onam sadhya, With these easy to make recipes, serve the best of these sweet delicacies, while celebrating the festive season of Onam 2026.
     
     

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