Indulge Like Kings: The Timeless Legacy of Payasam
Do you ever wake up and think, "Today, I will eat like a king. No, a god!"? If so, then payasam — also known as kheer or payesh — might just be the dish you're dreaming of. A rice pudding beloved throughout India, payasam's rich history stretches back to royal kitchens, and today, we'll dive deep into its origins while learning how to recreate it in our own homes.
Our journey begins in the mid-12th century with King Someswara III, the ruler of the Western Chalukya Empire in Southern India. Not just content with ruling, Someswara earned the title "sarvanya bupa," meaning "the king who knows everything." His hunger for knowledge led him to compile the Mānasollāsa, an encyclopedic work that details royal life in medieval India.
The Mānasollāsa covers a broad array of topics — from astronomy to music and architecture. However, it is the third book that catches our attention, as it discusses how to feed a king — a task at which Someswara excelled. Among the savory recipes penned in this historical document, his rendition of payasam stands out, demonstrating that even the divine felt the need for delectable food.
To prepare payasam, we will follow a somewhat simplified version based on the general principles outlined in the Mānasollāsa. While many modern variations include a plethora of spices, nuts, and raisins, we will keep it straightforward, using the essential ingredients:
Rice: 100 grams of small-grain rice (like kalijeera)
Milk: 1 liter of whole milk
Jaggery or Sugar: 150 grams of grated jaggery or 100 grams of sugar
Spices: 5 ground cardamom pods and 10 to 15 threads of saffron
The preparation begins with washing and soaking the rice for approximately 20 minutes. Milk is then brought to a boil, after which the soaked rice is added, stirring occasionally for about 15 minutes.
Payasam is not merely an Indian dessert; rice pudding is celebrated globally. Ancient Roman dishes utilized unsweetened rice pudding to cure digestive issues, while Byzantine emperors enjoyed a sweetened, spiced version with cherries — a dish they deemed "food of angels."
The roots of rice pudding can be traced to ancient Persia, with records suggesting variations existed as early as 500 BC. However, it was the Mughal influence in the 16th century that popularized different rice pudding styles, such as phirni, enriching the culinary landscape of India.
Legend intertwines closely with the history of payasam. In one such tale, the god Krishna transforms himself into an old sage and challenges a king to a game of chaturanga, a precursor of chess. The stakes are remarkably high — the king must provide rice based on the squares of the board. Would it be surprising that with divine cunning, Krishna wins? The amount demanded exceeds nine quintillion grains of rice, a debt still honored at the Ambalappuzha temple today through regular offerings of payasam.
Alternatively, kheer, a Northern variant, reportedly aided in building the foundations of the Konark temple in Odisha when its architect's son ingeniously dropped rice balls into the swampy ground, solidifying the soil.
Once the rice has properly cooked (it should easily mash between fingers), jaggery (or sugar) is stirred in until melted, followed by the delicate addition of cardamom and saffron threads. After another five minutes of cooking, the mixture is removed from heat and allowed to cool.
The consistency of payasam can be more liquid than the thicker familiar Western rice puddings, creating a distinct and aromatic dessert worth savoring. With its appealing off-white hue, attributed to the use of jaggery, this dish both delights the palate and entices the senses.
The moment of truth arrives when we taste the finished payasam. The intricate combination of spices and sweet jaggery melds into a layered flavor that surpasses any Western counterpart. This delightful dish evokes a joy reminiscent of feasting in royal halls, capturing the essence of India's rich culinary heritage.
Conclusion: A Royal Indulgence for Everyone
As you savor every spoonful, remember that this dessert carries with it the stories and traditions of its past. Whether enjoyed warm or chilled, it is sure to be a hit on your dining table.
So, don't hesitate to try making this incredible dish at home, regardless of the locally available ingredients. It’s a culinary journey worth taking, and who knows? You might just find yourself indulging like a king, or even a god.
Part 1/8:
Indulge Like Kings: The Timeless Legacy of Payasam
Do you ever wake up and think, "Today, I will eat like a king. No, a god!"? If so, then payasam — also known as kheer or payesh — might just be the dish you're dreaming of. A rice pudding beloved throughout India, payasam's rich history stretches back to royal kitchens, and today, we'll dive deep into its origins while learning how to recreate it in our own homes.
A Taste of History: King Someswara III
Part 2/8:
Our journey begins in the mid-12th century with King Someswara III, the ruler of the Western Chalukya Empire in Southern India. Not just content with ruling, Someswara earned the title "sarvanya bupa," meaning "the king who knows everything." His hunger for knowledge led him to compile the Mānasollāsa, an encyclopedic work that details royal life in medieval India.
The Mānasollāsa covers a broad array of topics — from astronomy to music and architecture. However, it is the third book that catches our attention, as it discusses how to feed a king — a task at which Someswara excelled. Among the savory recipes penned in this historical document, his rendition of payasam stands out, demonstrating that even the divine felt the need for delectable food.
Part 3/8:
Crafting the Dish: Ingredients and Method
To prepare payasam, we will follow a somewhat simplified version based on the general principles outlined in the Mānasollāsa. While many modern variations include a plethora of spices, nuts, and raisins, we will keep it straightforward, using the essential ingredients:
Rice: 100 grams of small-grain rice (like kalijeera)
Milk: 1 liter of whole milk
Jaggery or Sugar: 150 grams of grated jaggery or 100 grams of sugar
Spices: 5 ground cardamom pods and 10 to 15 threads of saffron
The preparation begins with washing and soaking the rice for approximately 20 minutes. Milk is then brought to a boil, after which the soaked rice is added, stirring occasionally for about 15 minutes.
Part 4/8:
A Culinary Exploration Beyond Borders
Payasam is not merely an Indian dessert; rice pudding is celebrated globally. Ancient Roman dishes utilized unsweetened rice pudding to cure digestive issues, while Byzantine emperors enjoyed a sweetened, spiced version with cherries — a dish they deemed "food of angels."
The roots of rice pudding can be traced to ancient Persia, with records suggesting variations existed as early as 500 BC. However, it was the Mughal influence in the 16th century that popularized different rice pudding styles, such as phirni, enriching the culinary landscape of India.
Mythical Stories and Cultural Significance
Part 5/8:
Legend intertwines closely with the history of payasam. In one such tale, the god Krishna transforms himself into an old sage and challenges a king to a game of chaturanga, a precursor of chess. The stakes are remarkably high — the king must provide rice based on the squares of the board. Would it be surprising that with divine cunning, Krishna wins? The amount demanded exceeds nine quintillion grains of rice, a debt still honored at the Ambalappuzha temple today through regular offerings of payasam.
Alternatively, kheer, a Northern variant, reportedly aided in building the foundations of the Konark temple in Odisha when its architect's son ingeniously dropped rice balls into the swampy ground, solidifying the soil.
Cooking to Perfection
Part 6/8:
Once the rice has properly cooked (it should easily mash between fingers), jaggery (or sugar) is stirred in until melted, followed by the delicate addition of cardamom and saffron threads. After another five minutes of cooking, the mixture is removed from heat and allowed to cool.
The consistency of payasam can be more liquid than the thicker familiar Western rice puddings, creating a distinct and aromatic dessert worth savoring. With its appealing off-white hue, attributed to the use of jaggery, this dish both delights the palate and entices the senses.
The Final Taste Test
Part 7/8:
The moment of truth arrives when we taste the finished payasam. The intricate combination of spices and sweet jaggery melds into a layered flavor that surpasses any Western counterpart. This delightful dish evokes a joy reminiscent of feasting in royal halls, capturing the essence of India's rich culinary heritage.
Conclusion: A Royal Indulgence for Everyone
As you savor every spoonful, remember that this dessert carries with it the stories and traditions of its past. Whether enjoyed warm or chilled, it is sure to be a hit on your dining table.
So, don't hesitate to try making this incredible dish at home, regardless of the locally available ingredients. It’s a culinary journey worth taking, and who knows? You might just find yourself indulging like a king, or even a god.
Part 8/8:
Make sure to share your creations on social media with the hashtag #tastinghistory, and keep the cultural heritage of payasam alive!