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India is home to many sacred temples, with Kerala’s Ambalapuzha Sri Krishna Temple famous for its unique offering—paal payasam.
Chef Ranveer Brar explored the story of this famous paal payasam.
India is home to many revered temples, each known for its spiritual significance and iconic prasads. One such temple, the Ambalapuzha Sri Krishna Temple in Kerala, serves a unique prasad—paal payasam, a delicious rice pudding believed to be Lord Krishna’s favourite. Kerala, famously known as God’s Own Country, is celebrated for its rich culinary traditions that not only delight the taste buds but also nourish the soul. Recently, renowned chef Ranveer Brar explored the fascinating history behind this sacred offering in his popular series Kitchen Kahani with RB, highlighting the spiritual and gastronomic heritage of the Ambalapuzha Temple and its beloved paal payasam.
History of Ambalapuzha Sri Krishna Temple
Located in the peaceful backwaters of Kerala’s Alleppey district, the Ambalapuzha Sri Krishna Temple is not only a spiritual sanctuary but also a hub of rich history and culinary tradition. The temple is most famous for its iconic prasadam, the Ambalapuzha Paal Payasam, a smooth and creamy rice pudding loved by devotees and believed to have a special connection with Lord Krishna.
Founded in the 17th century, the temple is historically significant for its ties to the Guruvayoor temple. During the Tipu Sultan’s invasion in 1789, the Lord Krishna idol from Guruvayoor was moved here for protection, strengthening the bond between the two temples. The temple’s striking architecture, adorned with vibrant murals of the Dasavatharam (the ten avatars of Lord Vishnu), is a sight to behold. Additionally, it is the birthplace of Ottamthullal, a unique satirical art form introduced by the famed poet Kunjan Nambiar.
The Story Behind Ambalapuzha Paal Payasam
The origin of Ambalapuzha Paal Payasam is steeped in legend and divine intrigue. According to the story, Lord Krishna, in the guise of a sage, challenged the king of Ambalapuzha to a game of chess. The sage requested a reward based on the chessboard’s squares, with the amount of rice doubling with each square. As the king realised the astronomical quantity of rice required, Lord Krishna revealed his divine form and proposed a simpler solution—preparing a sweet rice pudding daily as an offering. This tradition has continued through the ages, with the creamy paal payasam serving as the sacred prasadam to this day.
Sacred Preparation and Rituals
The making of Ambalapuzha Paal Payasam is a sacred and careful process that begins early at 4 AM and culminates during the uchapooja, the midday prayers. The sweet delicacy is crafted from red rice, milk and sugar, using water from the temple’s holy well. During its preparation, priests chant “Gopala… Gopala” while carrying the offering to the altar. The temple also hosts several grand festivals, such as the Champakulam Moolam water festival in Mithunam month and a 10-day celebration in Meenam (March-April). Additionally, the Kalabham festival, held in January-February, spans 12 days, bringing thousands of devotees to experience the temple’s spiritual atmosphere and rich cultural traditions.
Protecting Tradition and Authenticity
Over the years, Ambalapuzha Paal Payasam has faced the challenge of counterfeit versions sold by unauthorized vendors. To ensure devotees receive the original offering, the Travancore Devaswom Board (TDB) has labelled the dessert with the name “Gopala Kashayam” (Krishna’s Potion) alongside “Ambalapuzha Paal Payasam” on the packaging. This initiative helps visitors recognise the authentic treat, ensuring they experience the true taste of divine blessings when visiting the temple. If you find yourself in Kerala’s Alleppey district, be sure to savour the legendary Ambalapuzha Paal Payasam and immerse yourself in its sacred legacy.
- Location :
Delhi, India, India
