7 Must-Try Kerala Desserts for Your Next Holiday | Explore Kerala’s Sweet Delights


Kerala, known for its lush landscapes and vibrant culture, offers a culinary journey that’s as diverse as its geography. While the savory dishes of this South Indian state often steal the spotlight, its dessert offerings are equally remarkable but less explored. From sweet soups to rich, melt-in-your-mouth textures, Kerala’s desserts are a testament to the region’s love for nuanced flavors and traditional cooking methods. This post delves into some of the most cherished desserts that every visitor should try on their Kerala holiday.

1. Palada Payasam

Region: Ubiquitous across Kerala.

Festival: A staple in the Onasadhya, the grand feast of Onam.

Major Ingredient: Rice ada (flakes) and milk.

Description: Palada Payasam is akin to a sweet spaghetti soup, where the fine strands of ada made from rice offer a delightful texture akin to very thin vermicelli. This dessert mixes the creaminess of milk with the richness of butter and the subtle aromas of cardamom. Raisins and cashews are often added for a nutty crunch, making it a festive favorite that’s both comforting and luxurious.

Rava Ladoo

Region: Especially popular in the central parts of Kerala.

Festival: Enjoyed during numerous Hindu celebrations, including Diwali.

Major Ingredient: Semolina (Rava).

Description: Rava Laddoo takes the form of small, dense balls crafted from semolina, which are bound together with ghee and milk, then sweetened with sugar. The addition of coconut, raisins, and cashews infuses these laddoos with a burst of flavor, while cardamom adds a fragrant note. Portable and delightful, these laddoos make perfect souvenirs to remember the sweet side of Kerala.

3. Parippu Payasam

Region: Particularly favored in Southern Kerala.

Festival: A key dessert during Onam and Vishu.

Major Ingredient: Lentils.

Description: Despite its deceiving chocolate-sauce appearance, Parippu Payasam is a sweet concoction based on lentils, creating a rich and hearty dessert. The lentils are cooked until soft and then blended with jaggery, ghee, and coconut milk, producing a thick, velvety texture. Flavored with cumin and cardamom, this payasam offers a complex   taste that are both earthy and sweet, making it a warming treat best enjoyed hot.

4. Banana Halwa

Banana Halwa

Region: A specialty in Central Kerala, particularly in Thrissur.

Festival: Commonly made for temple festivals.

Major Ingredient: Nendrapazham (bananas).

Description: Banana Halwa is celebrated for its intense flavor and silky texture. Made using the highly prized Nendrapazham bananas, this dessert combines the fruit’s natural sweetness with sugar, ghee, and a hint of cardamom. The result is a glossy, dark brown halwa that dissolves delightfully in the mouth. Its popularity at religious and festive gatherings underscores its special place in Kerala’s culinary heritage.

5. Chakka Pradhaman

Region: Predominantly found in regions like Kollam where jackfruit trees are abundant.

Festival: Served during the harvest festival and Onam.

Major Ingredient: Jackfruit.

Description: Chakka Pradhaman is a must-try for jackfruit enthusiasts. This dessert uses the flesh of ripe jackfruits, cooked down with jaggery and coconut milk to a perfect, pudding-like consistency. A pinch of cardamom powder enhances the tropical flavor, while a sprinkling of cashew nuts adds a satisfying crunch. Whether served hot or cold, its unique flavor makes it a standout dish in Kerala’s dessert menu.

6. Palada Pradhaman

Region: Enjoyed throughout Kerala, with particular prominence during festival times.

Festival: An essential part of the Onam Sadhya.

Major Ingredient: Rice ada (flakes) and coconut milk.

Description: Palada Pradhaman is another beloved variant of Payasam, distinguished by its use of rice ada instead of noodles or lentils. In this dish, the ada is simmered gently in a mixture of coconut milk and sugar until the milk reduces and the ada becomes tender, absorbing the rich flavors. Traditionally, this dish is complemented by pappadam and banana, offering a harmonious blend of sweet and savory. Its creamy texture and delicate sweetness make Palada Pradhaman a festive favorite during Onam.

7. Mutta Mala

Region: Particularly popular in the Malabar region during Ramzan.

Festival: A significant dessert during the holy month of Ramadan.

Major Ingredient: Egg yolks.

Description: Mutta Mala, which literally means “egg garland,” is an intriguing dessert made entirely of egg yolks. The yolks are beaten and then poured through a small hole into boiling sugar syrup, forming delicate strings that resemble a yellow lace. This dessert is known for its simplicity and elegance, relying solely on the rich flavor of the yolks sweetened by the syrup. It’s a treat that encapsulates the culinary innovation of Kerala, particularly celebrated during Ramzan.


Kerala’s dessert palette reflects its rich culinary traditions and the diverse natural bounty of the region. From the comforting sweetness of Palada Payasam to the intricate delicacy of Mutta Mala, each dessert offers a unique taste of Kerala’s festive spirit and regional flavors. Whether you’re visiting during a major festival or simply exploring local cuisine, these desserts provide a sweet finale to any meal in Kerala.