10 Amazing South Indian Sweets Recipes for the Holiday Season

When asked to recall and name Indian sweets, most of the population spoke eloquently about the delights of jalebi, gulab jamun and modak. When it came to South India, people tended to settle for payasam. It's a pity, because southern countries are true connoisseurs of sweets. We have selected some of the national recipes that we think are simply delicious desserts. We present you with a whole list of sweet dishes.

1.Payasam

It is almost impossible to compile a list of South Indian desserts without giving importance to payasam. Payas is an ancient Indian dish that may have been the forerunner of modern payasam. Payas was mentioned in Buddhist literature 2000 years ago (according to the prominent food historian KT Achay).
The influence of Buddhism in India has diminished, but the tradition of preparing payas has remained (most likely, it passed into the khir or payasam that we have today). Payasam was also found in the ancient Indian poem "Ramayana", where King Dashrath advises his wives to use it in order to give birth to sons.

Today payasam it is prepared for special occasions - it is offered in temples or served in connection with a special holiday called "sadia". According to the Oxford Encyclopedia of Sugar and Sweets, payasam is "made from rice, legumes, semolina, or other starchy foods that are boiled in milk to produce pudding of varying density." Payasam is popular in the Indian states of Kerala, Tamil Nadu, Andhra Pradesh and Karnataka. The state organization "Tourism in Kerala" has organized the "Annual Onam Harvest Festival" where payasam is eaten. Payasam is a traditional dessert, but this does not mean that it cannot be repeated. Today you can make payasam from dried fruits, fresh fruits, and even carrots and pumpkin!

2. Kozhukattai

Kozhukattai are rice dumplings stuffed with coconut and sweet coconut pulp - jaggeri. It can be assumed that such a dessert is similar to a modak. Like many other Indian sweets, kozhukattai is undoubtedly associated with religion. In Tamil Nadu, it is offered once a year to the god Ganesh. It is also an integral part of the Vinayaka Chaturti celebrations. However, according to Vijaya Ramaswamy's Historical Tamil Dictionary, kozhukattai is "a sweet dish that Pillayar loves - Awuayar's special worship." Auwayar was a poet, saint of the Sangam era.

Photo by Omela

3. Paniyaram

As for paniyaram, you can paraphrase Shakespeare's words: "whatever you call him, it will taste just as delicious." Known by various names such as paddi, ganta ponganalu and gandhi ponganalu, paniyaram can be either sweet or savory. Sweet paniyaram is most often prepared from yeast-free dough in a special saucepan. Add coconut pulp, coconut and cardamom.

4. Mysore Pak

The origin of Mysore (soft sweet) Pak is shrouded in mystery. It is believed that the history of Mysore Pak is connected with Karnataka. Clear business! In addition, Tamil Nadu also claims the origin of the Mysore Pak. It is known that this sweet was invented by the royal chef Kakasur Madappa, whose descendants today run the iconic Guru Sweet Mart candy store on Sayyaji Rao Road in Mysore.

Although Mysore Pak is divided into "wet" and "dry", but in "Guru Sweet Mart" he combined both options - it is soft and satisfying, not too dry and not too soft. Well soaked in ghee with a light cardamom flavor, Mysore Pak is truly a royal dish.

5.Badusha

Just in time for Diwali, the chic southern badush dessert will suit. Badusha is similar to the Indian dish balushahi. It is made in the form of donuts, fried, and then dipped in sugar syrup to make the donuts even sweeter. Chitty badushi are smaller than regular badushi. Regardless of the size, donuts are prepared during the Diwali festivals. The cookbook "Samaithu Par" by Meenaksh Ammal features recipes for many types of badushi, including butter badush!

6. Kuban ka Meeta

Dried apricot plays a major role among the sweets of Andhra Indian cuisine. The apricots are soaked overnight in sugar and water until they are tender. The next day they are mixed and boiled with sugar, like compote, then put on whipped cream or any custard. A stunning dessert that is often served on a wedding table in Hyderabad.

7. Muttamala

The Muslim community of Mopla in Kerala is known for its quirky desserts including pinanatapam (white egg pudding) and muttamala. To prepare mutamala, it is necessary to put hot boiled sugar syrup in round molds, and pour the egg yolk on top with a thin stream. Ummi Abdullah, a renowned nutritionist for the Mopla community, in his book Muslim Cooking Malabar describes the aforementioned egg pudding, which is made from egg white and sugar syrup.

8. Kajikyala

The sweet dish kajikyala (or karachika) is a karanja variation of the local Andhra cuisine. Kajikayala is usually served during the holiday seasons. Crispy kajikyala is made from dough in the shape of a "crescent". It is stuffed with coconut and dried fruits and then fried well. Kajikala is still relevant today.

9.Sini Mitai

Small sweet curls, blue mitai is a traditional Tamil sweet. It is believed that she is from Tuticorin. Made from rice flour - urada dala, with a scent of cardamom, these roasted beauties are covered with a large layer of sugar syrup. The result is a crunchy, sweet and delicious treat.

10. Obbattu

In his book "Bread of India", which is a guide to traditional and modern Indian bread, author G. Padma Vijay writes that obbatu is an unleavened national flatbread. Such bread is especially characteristic of Karnataka. It is made from maida - premium flour and stuffed with sweet small peas. It is somewhat similar to the Indian Purana dish poly. Obbatta is generally prepared for Diwali and Ugadi.
Nowadays, dates, figs, saffron, turmeric, coconut and even a fragrant gulkand complement a whole pantheon of flavors!

Basic moments:

Payasam is made from rice, legumes, semolina and boiled in milk.
Kozhukattai are rice dumplings stuffed with coconut and sweet coconut pulp - jaggeri.
It is known that Mysore Pak was invented by the royal chef Kakasur Madappa.

N.V. Naumchik