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Indulging in the creamy and aromatic delight of payasam is an essential tradition during Onam, adding a touch of sweetness to the festive celebrations. This dessert symbolises abundance, togetherness, and the spirit of sharing that embodies the essence of Onam.
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Assemble the essentials for your Vegan Onam Payasam, including coconut milk, jaggery, rice or vermicelli, nuts (like almonds and cashews), cardamom pods, saffron strands, edible rose petals, and a touch of ghee.
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If using rice, wash and cook it until tender. If opting for vermicelli, roast it in a bit of ghee until golden. Cook either in water until soft, then drain and set aside.
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In a pan, pour coconut milk and gently warm it. You can also blend freshly grated coconut with water and strain to extract coconut milk.
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Dissolve jaggery in a little water and strain to remove impurities. Add the jaggery syrup to the coconut milk and let it simmer, allowing the flavours to meld.
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Crush cardamom pods to release their aroma and add them to the simmering mixture. This step infuses the payasam with the essence of this aromatic spice.
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Introduce the cooked rice or vermicelli into the coconut-jaggery mixture. Stir well to ensure even distribution, and let it simmer on low heat.
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Infuse saffron strands in a little warm water, and drizzle the saffron-infused water over the payasam. Sprinkle chopped nuts and edible rose petals on top for a festive touch.
Your Vegan Onam Payasam is now ready to be served! Ladle it into bowls and enjoy the wholesome flavours of this compassionate twist on a traditional Kerala dessert.
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Indulge in the heartwarming flavours of this Vegan Onam Payasam.
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