HOW TO MAKE PAYASAM, MY FAVORITE INDIAN DESSERT – With Rajiv Surendra

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Payasam is a traditional sweet pudding that’s served as desert at every Tamil wedding I’ve ever been to! I’ve had a craving for it recently, and today I share my mom’s recipe for making this wonderful dessert.

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★ TABLE OF CONTENTS ★
• 0:00 | Introduction to Tamil Wedding Dessert
• 0:55 | Childhood Food Cravings and Nostalgia
• 1:45 | What is Payasam – Traditional Tamil Dessert
• 2:04 | Cooking for One – Self-Care Philosophy
• 3:13 | Introduction to Sago Pearls and Tapioca
• 4:19 | Starting the Cooking Process
• 5:12 | Adding Cardamom Flavoring
• 6:01 | Different Variations of Payasam
• 7:23 | Traditional Jaggery from Sri Lanka
• 9:15 | Sustainable Packaging and Palm Leaf Containers
• 10:03 | Adding Semiya Vermicelli Noodles
• 11:26 | The Beautiful Pantry Cupboard Tour
• 12:19 | Preparing Cashews and Raisins
• 14:00 | Kitchen Wisdom – Cleaning While Cooking
• 16:03 | Tempering with Ghee in the Tadka Pan
• 18:01 | Story of the Wooden Spurtle
• 19:45 | Adding Condensed Milk for Sweetness
• 21:17 | Removing Cardamom Shells
• 22:31 | Final Assembly and Plating
• 23:42 | Tasting and Texture Description
• 24:13 | Cultural Significance and Family Memories

💡 TOPICS IN THIS VIDEO 💡
• Payasam Recipe
• Tamil Wedding Food Traditions
• Kalyana Saapadu Explained
• Cooking for One Person
• Self-Care Through Cooking
• South Indian Desserts
• Sago Pearls vs Tapioca Pearls
• Authentic Semiya Noodles
• Cardamom Flavoring Techniques
• Jaggery from Sri Lanka
• Palm Sugar Traditional Methods
• Sustainable Palm Leaf Packaging
• Ghee and Clarified Butter Uses
• Tadka Pan Cooking Method
• Condensed Milk in Desserts
• Golden Raisins and Cashew Garnish
• Living Alone Lifestyle
• Nostalgic Childhood Foods
• Tamil Grocery Shopping
• Sri Lankan Cooking Traditions
• Mason Jar Pantry Organization
• Kitchen Time Management
• Cleaning While Cooking Tips
• Cassava and Tapioca Differences
• Traditional Sugar Alternatives
• Coconut Milk Variations
• Rice Pudding Comparisons
• Indian Kitchen Staples
• Toronto Family Food Memories
• Cultural Food Heritage
• Anti-Plastic Movement
• Recycling and Sustainability
• Palm Tree Products
• Vegetarian Tamil Meals
• Wedding Feast Desserts
• Pioneer Village Memories
• Wooden Kitchen Tools
• Food Coloring vs Natural Ingredients
• Saffron in Indian Desserts
• Meal Preparation Philosophy
• Making My Mom’s Traditional Payasam at Midnight | Tamil Wedding Dessert Recipe

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Date: November 6, 2025

26 thoughts on “HOW TO MAKE PAYASAM, MY FAVORITE INDIAN DESSERT – With Rajiv Surendra

  1. I've discovered yrchannellastweek. I'm southafrica Tamil and yes we serve it with அப்பாலும் (popadums to the west) and also hot Vadeh. Normally on the Saturdays of the month of Purtassi we serve that as our desert after the huge veg meal. And as u said at weddings too.. But now if a veg meal is being served it would be a biryani as the meat dishes would me the mains and the veg to cater for the vegan guests.. Thank you for yr interesting comments and yes please post some more of AM as authentic Tamil recipes. Over the years our forefathers have had to adapt the recipe to make use of what was found in thier new country. Vanakam.

  2. Rajiv, i think by cooking without a lid on your pot, the essential oils of the cardamom will evaporate. With a lid it condensates on the lid and drops back in your dish. That means, more aroma stays in your food.

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