Onam last year was in Trivandrum, where I enjoyed the visual splendour of the city. This year I was with my family having a sadya prepared by my mother ofcourse. This is the day when an elaborate vegetarian meal is prepared. Note the vegetarian here. The meal or sadya ends with a payasam. And the payasam this year was made by yours truly who has never attempted one before. My inspiration tfor the payasam is from here. Maria's recipe worked like a charm here. I doubled the recipe and did not use coconut slices.
I have seen the house help in Kerala making this payasam. The way he set about doing it gave me an impression of it being a laborious journey. He made the ada from scratch. When it is Onam season, stores start setting up a section that caters to all that one needs to make a sadya. That is where I found packeted Ada. Now, Ada is basically made by soaking rice , dried and then ground to a fine powder. This is then made into a batter using ghee and sugar. It is then steamed. When they dry, they harden. So coming back to the payasam, this was indeed good. A little too sweet which calls for reducing the amount of jaggery. My first time at making this and the anticipation that it would turn out good was all compensated when there were hardly any leftovers and some of us didn't get a second helping!!!