Click to play videoNew Delhi CNN-IBN takes you to Thrissur where chefs are making ‘payasam’ with twelve thousand litres of milk on the occasion of Onam.
The Thrissur chefs dream big. This Onam, they have decided to make the traditional payasam a little more extravagantly using no less than twelve thousand litres of milk.
Chef G Guruvayurappan says, “It takes six and a half hours to make the pudding. We make it as a group effort. The joining of ingredients and heating are to be specially taken care of.”
The chefs, who usually make the "Sadhya" - the feast for marriages and other functions, are known to drop everything else to make Onam payasam - their speciality - the Paalada Pradhaman.
Another chef P Anoop says, “People of Kerala depend on catering service for pudding. We have made 12,000 litres of payasam. We supply it till 12 pm on the Onam day.”
So what goes into the making of that perfect cup of payasam?
“Palada pradhman is the cream of Ada, milk and sugar. We completely remove the water contents of all these items and make it condensed. It has superior taste. It has attractive smell too,” says chef Kannan Swamy.
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