Payasam is a type of kheer which is an integral part of traditional South Indian meals. It makes extensive use of jaggery and coconut milk in place of sugar and milk. The most common types of payasam include Pal (milk) payasam, Javvarisi (sago/tapioca pearl) payasam, Semiya (vermicelli) payasam, Paruppu (dhal) payasam, Nei (ghee) payasam, Carrot payasam, Wheat payasam, and Arisi Thengai (coconut and rice) payasam, which is a traditional Iyengar-style recipe.

In a South Indian meal, payasam or payasa, is served first at any formal or auspicious occasion. It is also served after rasam rice, while rice with buttermilk forms the last item of the meal. It also forms an integral part of the Kerala feast, where it is served and relished from the flat banana leaf  instead of cups.

It is often served as an offering to the Gods in South Indian Hindu temples during rituals and ceremonies.

Check out these recipes!

https://www.indianhealthyrecipes.com/kheer-recipes-payasam-recipes/