This Meethi Sevaiyan is a creamy, fragrant dessert perfect for Eid. Vermicelli is lightly roasted in ghee, then cooked in milk and sugar syrup, infused with saffron and cardamom. Topped with blanched almonds, pistachios, and khoya, it’s a festive treat that’s soft, nutty, and indulgent for family and friends.

If you think no meal is complete without a sweet ending, then you must try Boli, a popular sweet flatbread from Kerala. Traditionally paired with payasam and served at weddings and festivals like Onam, Boli gets its signature yellow color due to the turmeric powder. It also resembles the popular Maharashtrian puran poli – the two primarily differ in texture, but not much in terms of ingredients.

Few desserts marry tradition with taste with the same finesse as Banana Payasam. Also known as Pazham Payasam or Pazham Pradhaman, it’s a Kerala-style kheer made with coconut milk and jaggery. The secret to a great Pazham Pradhaman is using ripe or overripe bananas of the Nendran variety. For vegan diets, you can swap ghee with vegan butter or coconut oil.