Prasadam is a food offering to the reighning deity of a temple. After the prasadam is offered during pooja, it is distributed among the devotees present, Every temple and the deity have their favourite prasadam. In Guruvyoor it is Palpayasam, guruvayoorppn’s faourite. In sabarimala it is Aravana payasam and Appam. In Ambalpuzha again it is Ambalapuzha Paal Payasam, the deity being, Sree Krishna.
The payasam served in the Ambalappuzha Temple is famous among Hindu devotees. This sweet pudding made of rice and milk has an interesting mythological legend behind it. It is believed that Guruvayoorappan reaches here daily at the time of Palpayasa Nedyam to have it. The age old receipe gives it the rare and unique taste incomparable to any other. It has a slight pink color.
Ambalappuzha Sri Krishna Temple (അമ്പലപ്പുഴ ശ്രീകൃഷ്ണ ക്ഷേത്രം) is a Hindu temple in Ambalappuzha, Alapuzha district of Kerala, in south India. The Ambalappuzha Sri Krishna Temple is believed to have been built during 15th – 17th AD by the local ruler Chembakasserry Pooradam Thirunal-Devanarayanan Thampuran.
The idol at Ambalapuzha is likened to Parthasarthi (പാർത്ഥസാരഥി) with a whip in the right hand and a Shankhu (sacred conch) in the left. This temple is directly associated to the Guruvayoor Sree Krishna Temple. During the raids of Tipu Sultan in 1789, the idol of Sri Krishna from the Guruvayoor Temple was brought to the Ambalappuzha Temple for safe keeping. It kept safely for 12years.
Here today we are going to experience the authentic taste of Ambalapuzha Paal Payasam with some optional enhancement, by adding Guruvayoorappan favorite Venna (Unsalted Butter)
Note: Many youtube channels claiming about to make this authentic taste using the pressure cooker method, but friends, after experimenting both; the authentic taste geting on traditional cooking is no where near by ????
- Payasam Rice 1/2 Cup (Cleaned, Socked for 30 Minutes and Drained)
- Milk 2 Liters
- Sugar 6 Tablespoon
- Water 2 Cups
- Salt 1 Pinch
- Unsalted Butter 1 Teaspoon
- In a heavy bottomed vessel or uruli (Kerala style shallow kadai used for making payasam) add milk, water and boil well;
- Add rice in to the boiling milk, Stir continusly till the rice become half cooked (On low flame)
- Add sugar and continue stiring on low flame till the milk turns pink in colour
- Add pinch of salt to balance the sweetness
- Drizzle the unsalted butter to enhance the traditional blend of Ambalapuzha Paal Payasam (Optional)
- Serve Hot or Chilled!!!