14 Traditional Kerala Sadya Recipes for Beginners

14. Payasam (Paal Payasam or Ada Pradhaman – Dessert)

Payasam is the celebratory sweet that closes the Sadya — either the milk-based Paal Payasam (rice simmered in milk and sugar) or the richer Ada Pradhaman (rice flakes or ada with jaggery and coconut milk). Both require patience and gentle stirring to avoid scorching. For Paal Payasam, simmer short-grain rice in milk, add sugar or jaggery toward the end, and finish with ghee-fried cashews and raisins. For Ada Pradhaman, roast ada or rice flakes lightly, prepare a jaggery syrup, and stir in thick coconut milk slowly until the mixture is creamy and glossy. As a beginner project, choose one payasam and follow it carefully — constant stirring and low heat are the main technical requirements. Payasam often tastes better after resting a few hours, so it’s great to make in advance. Serving a warm bowl of payasam completes the Sadya ritual, bringing sweet closure to the layered flavors of the meal.