Master The Art Of Making Heavenly Payasam With This Detailed Recipe

Payasam is a creamy dessert made by simmering roasted rice or vermicelli in milk, sweetened with jaggery, and flavored with cardamom. It's garnished with fried cashews and raisins, adding a delightful crunch. Served warm or chilled, it's a rich and aromatic treat.

Payasam, a traditional South Indian dessert, is made by roasting rice or vermicelli in ghee, then simmering it in milk until soft and thickened. The mixture is sweetened with jaggery or sugar, flavored with cardamom and saffron, and garnished with fried cashews and raisins. This rich and creamy dessert is cooked slowly to allow the flavors to develop fully. The addition of grated coconut enhances its richness. The final tempering with ghee, nuts, and raisins gives it a delightful crunch and aroma. Payasam can be served warm or chilled, making it a versatile dessert for any occasion.

Ingredients:

• 1/2 cup Rice (or vermicelli, lentils, or broken wheat)
• 1 liter Full-fat milk
• 1/2 cup Jaggery or sugar (adjust to taste)
• 2-3 tablespoons Ghee (clarified butter)
• 1/4 cup Cashew nuts
• 1/4 cup Raisins
• 1/4 teaspoon Cardamom powder
• A pinch of Saffron (optional)
• 2-3 tablespoons Grated coconut (optional)
• 2 cups Water

Step-By-Step Preparation:

1. Roasting Rice/Sevaiya (Vermicelli):

• If using rice, wash it thoroughly and drain the water. If using vermicelli, skip washing.
• In a heavy-bottomed pan, heat 1 tablespoon of ghee. Add the rice or vermicelli and roast on medium heat until it turns golden brown. This enhances the flavor of the payasam.
• Once roasted, set it aside.

2. Boiling the Milk:

• In the same pan, pour in the milk and bring it to a boil. Stir occasionally to prevent the milk from sticking to the bottom of the pan.
• Once the milk starts boiling, lower the heat and let it simmer until it reduces slightly and thickens. This gives the payasam a rich and creamy texture.

3. Cooking the Rice/Sevaiya:

• Add the roasted rice or vermicelli to the boiling milk.
• Cook on a low flame until the rice or vermicelli is soft and cooked through.
• Stir occasionally to prevent it from sticking. If using lentils or broken wheat, make sure they are cooked until tender.

4. Sweetening the Payasam:

• Add the jaggery or sugar to the cooked rice and milk mixture. Stir well until the sweetener dissolves completely.
• If using jaggery, ensure that it is added after turning off the heat to prevent curdling.
• Dissolve the jaggery in a little water separately, strain it, and then add it to the payasam.

5. Adding Flavorings:

• Sprinkle in the cardamom powder for a fragrant aroma.
• If using saffron, soak it in a little warm milk for a few minutes and then add it to the payasam.
• For extra richness, you can also add grated coconut.

6. Tempering with Ghee, Cashews, and Raisins:

• In a small pan, heat the remaining ghee. Add the cashew nuts and fry until they turn golden brown.
• Add the raisins to the same pan and fry until they puff up.
• Pour this tempering over the prepared payasam and mix well.

7. Final Simmering:

• Let the payasam simmer for another 5-10 minutes on low heat to allow all the flavors to meld together.
• Turn off the heat and let it sit for a few minutes before serving. The payasam will thicken slightly as it cools.

Serving:

• Payasam can be served warm or chilled, depending on your preference. It can be garnished with additional nuts or saffron strands for a decorative touch.