Payasam
Payasam
To make a classic Payasam, you will need these simple ingredients: rice, jaggery, coconut milk, ghee, cashews, raisins, and cardamom powder. Swap rice for vermicelli if you want a Vermicelli Payasam.
Rinse rice, cook until soft. Stir jaggery, add coconut milk, and bring to a gentle boil. Simmer for 15 minutes, stirring frequently. Add water if needed, then mix in cardamom and ghee before serving.
Payasam is a traditional sweet dessert pudding. It is made by cooking ingredients like rice, lentils, or vermicelli in milk, sweetened with jaggery, and flavored with cardamom, saffron, and ghee roasted nuts.
Almonds, cashews, raisins, and pistachios are considered as the best dry fruits for payasam. They add a richness, sweetness, and a nice crunch to the dessert. Roasted nuts enhance the traditional flavour even more.
In order to make Dates Payasam, you just need to substitute jaggery with dates. It can be made using milk, dates, ghee, and cardamom. Because dates are naturally sweet, it requires no extra refined sugar or jaggery.
To make payasam thick, simmer whole milk with the grains on low heat until reduced, then add 2-3 tablespoons of sweetened condensed milk or blend in a tablespoon of soaked, ground cashews.
Add sweetened condensed milk towards the end of cooking. Once your payasam's base is fully cooked and slightly thickened, stir in the condensed milk and simmer for just 2-3 minutes.
Milk chocolate or a balanced dark chocolate works best for chocolate sabudana payasam, providing a smooth melt without overpowering the subtle, creamy texture of the tapioca pearls. Can Custard Be Used To Make Payasam Yes, custard powder can be used to make payasam. It yields a rich, thick, and creamy variation often called custard payasam or semiya custard kheer.
For making chocolate payasam, high-quality dark chocolate (50%-60% cocoa) or Cadbury cocoa powder works best. Dark chocolate provides a rich, balanced flavor that blends well with milk, without overpowering the traditional flavor.