A traditional Kerala payasam served at Onam feasts. Fun fact: "Pradhaman" refers to the primary dessert in a sadya (feast), cooked in brass urulis for even heat. Nendran bananas are specific to Kerala’s Palakkad region. The jaggery is sourced from local palm trees, giving it a caramel depth. In temple rituals, it’s offered to Lord Krishna as "palada pradhaman." The dish’s history traces back to Sangam-era Tamil texts, where it was called "paruppu thengai payasam." Modern chefs add cashews, but purists insist on the original three-ingredient magic!