Ambalapuzha Parthasarathy
Pal Payasam
The priests taking out Thirukkandamudu(kheer) prasadam from the inner chambers, This thirukannamudu is so divinely tasty that anyone fortunate enough to taste it will remember its taste for life. The required milk, along with four times
Pal Payasam
The priests taking out Thirukkandamudu(kheer) prasadam from the inner chambers, This thirukannamudu is so divinely tasty that anyone fortunate enough to taste it will remember its taste for life. The required milk, along with four times
the amount of water, is boiled for five hours. Then the required quantity of rice is added and boiled for another forty-five minutes. Then for the next six hours, the payasam is constantly stirred. After six hours, Khandasari sugar is added and the payasam is boiled till it
dissolves. Before putting the sugar, the cook shouts, “Vasudeva”. According to the locals, some modern-day researchers tried to scientifically replicate this in their laboratory to find out what caused this payasam to have such a unique and delicious taste.
No one could ever replicate the taste!. how can they ? after all its the prasadam of Perumal! Only limited quantity of thirukkandamudu is prepared and id often heavily booked.
Here is a pic of kavacham used in festival deity of the temple.
Here is a pic of kavacham used in festival deity of the temple.
