Pal Payasam – My Favorite Sweet, Cooked My Way

Among all the sweets I’ve tasted, nothing comes close to the joy of cooking Pal Payasam myself. It’s not just a dish for me—it’s a memory, a comfort, and a flavor that feels like home. I always start with a little ghee in the pan. As the ghee warms up, I add a handful of dried grapes. Slowly, they swell up, turning into little golden balloons. That’s the moment I know they’re ready. I take them out carefully and keep them aside. In the same ghee, I add semya (vermicelli) and roast it until it turns slightly golden. The aroma fills the kitchen, and it feels like the payasam is already halfway done. I take the roasted semya out and move to the heart of the dish—the milk. I pour the boiled milk into the same pan, letting it heat gently. Once it starts bubbling, I add back the semya and those sweet golden grapes. Then comes the sugar—just the right amount, about half of the semya’s portion. Slowly, everything blends together into a creamy, rich payasam. When it’s finally ready, I switch off the stove and let it rest. That’s when the magic happens. If you eat it warm, it has a comforting, melt-in-the-mouth flavor. If you let it cool down, it transforms into something else—soft, chilled, and refreshing. For me, Pal Payasam isn’t just a sweet dish—it’s a favorite creation. Every spoon tastes like the effort I put in, and that’s why it will always remain special to me.