As we roll into yet another Onam that I am not home for, let me at least share a payasam recipe that reminds me of home – and Onam. Amma and I made this together when she was visiting me in May. She brought some jaggery back from Kerala and we used coconut milk powder to make the base of the payasam. She did wildly protest against using the powder and was all set to extract fresh coconut milk at home but I wanted her to spend more in the living room couch with me than with the coconut in the kitchen! Also check out Cherupayar Payasam Recipe, Palada Pradhaman, and more Payasam Recipes for Onam. Heat ghee and add the coconut pieces. When it starts to turn brown, add the cashew nuts and raisins. When they turn golden brown, dunk the entire thing into the prepared payasam. Kadala parippu payasam can be served hot or chilled. I like it either ways although one-day-old chilled payasam holds a special place in my heart. When serving kadala parippu payasam for Onam Sadya, prepare it first thing in the morning and serve warm at the end of the meal.
