Indian palada Payasam

To achieve a creamy and rich texture in your Indian palada payasam, use full cream milk and allow it to simmer on low medium heat until it reduces to almost half its volume. This slow cooking process helps to concentrate the flavors and create a thick, luscious consistency.

Yes, you can substitute jaggery with brown sugar or coconut sugar if you prefer. However, keep in mind that using jaggery gives the payasam a unique flavor and color, so the taste may vary slightly with other sweeteners.

To store leftover palada payasam, let it cool completely, then transfer it to an airtight container and refrigerate. It can be kept in the fridge for up to 3 days. When reheating, add a little milk to restore its creamy texture, as it may thicken when chilled.

Palada payasam is often enjoyed as a dessert, but you can pair it with savory dishes like vegetable biryani or spicy curries to balance the sweetness. It also goes well with traditional Indian snacks like samosas or pakoras for a festive meal.

Traditional palada payasam is not suitable for vegans or those with dairy allergies due to the use of full cream milk. However, you can make a vegan version by substituting full cream milk with coconut milk or almond milk, and using a plant-based sweetener.