Payasam, also known as Kheer, is a pudding that originates from the Indian subcontinent. It has milk and sugar mixture boiled with a variety of ingredients. Some common examples are vermicelli, tapioca, millet, corn, and rice. The pudding is usually topped with cashews, almonds., pistachios, raisins, and desiccated coconut.
This dessert makes an essential dish in many Hindu celebrations, festivals, and feasts. There are many different variations to this dish. Some popular versions include pumpkin Payasam, carrot Payasam, and oat Payasam. In this article, we will be guiding you on preparing the easiest version of Payasam at home. Happy cooking!
Tips for Making Payasam
While this recipe uses wheat flour vermicelli, feel free to opt for any other vermicelli of your choice. Some common examples are rice vermicelli and millet vermicelli. There is also roasted vermicelli available in the market.
You can substitute the sugar with jaggery. However, the Payasam should not be heated any further after adding the jaggery. This is to prevent the dessert from curdling.
Payasam is an Indian dessert that consists of boiled milk and sugar. It is usually served with various other ingredients such as nuts, tapioca, sweet corn, and millet. This recipe will serve as a guide to prepare Semiya (vermicelli) Payasam, which is one of the easiest variations among many other Payasam recipes.
¾ cup of semiya (vermicelli)
½ cup of sugar
⅛ teaspoon of green cardamom powder
3 ½ cups of milk
1 tablespoon of ghee (clarified butter)
Some cashew nuts
- In a pot, heat the ghee on medium heat. Then, add in cashew nuts and stir fry until they turn golden brown.
- Add raisins into the pot and sauté them until they become plump. Transfer the nuts and raisins into a bowl and set them aside.
- In the same pot, lower the heat and put in the semiya. Roast them until they turn slightly golden.
- Next, pour milk onto the semiya and boil until the semiya are fully cooked. Be sure to stir the mixture continuously to ensure even heating.
- Adjust the consistency of the payasam by adding more milk. Then, add in sugar and stir continuously for another 5 minutes until the payasam thickens.
- Before turning off the heat, add cardamom powder into the mixture. Pour the payasam into dessert bowls and garnish the dish with nuts and raisins.
|Note: Payasam thickens when chilled or cooled to room temperature. Hence, if you dislike thick consistency, use 4 cups of milk instead of 3 ½ cups. On the other hand, if you enjoy runny Payasam, use 5 cups of milk instead.|
Ways to Enjoy Payasam
You can serve this dessert hot or cold. To enjoy hot Payasam, serve immediately after cooking. Otherwise, chill the pudding in the refrigerator before serving.
Besides, you can also add in some soaked Sago into the dessert.
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