The story behind Ambalapuzha’s famous Payasam (And why do you need to try it?)

The white, cloud-like dish. The one served on the rightmost corner of a Kerala-style banana leaf thali. You know it, don’t you? That sweet, creamy Payasam is made with the perfect blend of rice, milk, and sugar (or jaggery). The dish everyone saves room for, though some just can’t help themselves and dig in as soon as they lay eyes on it. Well, this humble bowl of sweetness isn’t just a dessert. It’s got a story to tell, a story that goes back centuries.

Curious? Pull up a chair. Let us take you on a little journey.

Where did it all begin?

The word "Payasam" comes from the Sanskrit word Peeyusham, which means "nectar" or "ambrosia." You know, the food of the gods! Our ancestors weren’t just cooking up Payasam because they had a sweet tooth. It was made as prasadam. Some old temple records, especially from Tamil Nadu and Kerala, mention Paayasam being served as early as the 10th century! That’s a lot of years of sweet history. Over time, what started as a dish offered in temples found its way to weddings, birthday celebrations, and a part of home meals.

One bowl of Payasam, and you’ll be craving more!

The story of never-ending Payasam at Ambalapuzha

Just a 30-minute trip from Alleppey, you’ll find the famous Ambalapuzha Sri Krishna Temple. It has beautiful architecture, serene vibes… and the world-famous Pal Payasam that has been served there for centuries.

Here’s how it all started. One day, Lord Krishna disguised himself as a wise old man and challenged the king of Ambalapuzha to a game of chess. The king, being a sporting fellow, agreed. When Krishna won, he made a strange request: some rice. But there was a twist! He asked the king to give him rice grains in this way—place one grain on the first square of the chessboard, then double it on every following square. Sounds simple, right?

Well, if you’ve ever done the math, you’ll know the king was in deep trouble. By the time they reached the 64th square, the amount of rice was beyond imagination! The king realised he could never repay the debt. That’s when Krishna, smiling kindly, told him not to worry. Instead, he asked for something different—every day, forever, the temple should serve Pal Payasam to every pilgrim who comes by. And they’ve kept that promise till this very day. Also, the storage of rice and sugar never ends here. People say the Payasam there tastes divine.

Ambalapuzha Sri Krishna Temple 

Conclusion

Today, Payasam comes in many forms. There's Ada Pradhaman, made with rice flakes and jaggery, and Parippu Payasam, rich with moong dal and coconut milk. Whether it’s made with sugar, jaggery, vermicelli, or millets, one thing stays the same—it brings people together.

So next time you’re in Alleppey, whether you’re paddling through the backwaters or just chilling make sure you grab a bowl of Payasam at Ambalapuzha temple.

And if you love stories like this, there’s plenty more waiting for you on The Hosteller blogs or follow us on Instagram.