Payasam & kheer

Eratti Payasam

This entry rests on a single secondary source that we could not verify against the temple’s own published list, so that citation has been withdrawn. The preparation itself is well attested in Kerala temple practice; the specific temple attribution is not something this reference can currently stand behind.

Also called concentrated payasam.

A thick Kerala temple payasam. The recipe varies from temple to temple, and no single version is definitive.

What goes into it

Temple-specific

How it is made

A concentrated payasam category; exact formula is temple-specific.

Exact temple kitchen formulae — the dittam — are not reproduced here unless the temple has published them. What is described is the culinary family, not a temple’s working recipe.

Where it is offered

This is a culinary family found widely across South Indian temple and household worship rather than one tied to a single temple in this reference. Its region is recorded as Kerala.

History and evidence

Earliest documentation: Traditional.

Dietary note

Recorded as Yes in the tradition described.

This is informational, never a guarantee. Temple kitchens change formulations, use shared equipment and follow their own Āgamic rules. If an allergy matters to you, ask the temple directly.

Source

Pal PayasamPayasam & kheer Ney PayasamPayasam & kheer Sarkkara PayasamPayasam & kheer Palada PradhamanPayasam & kheer AravanaPayasam & kheer