Payasam Recipe

This Kerala payasam recipe is a yummy treat for all those who have a sweet tooth. Vermicelli cooked in ghee and milk and garnished with fried cashew and raisins...yumm... Payasam picture

Summary

Prepration Time5 MinutesCooking Time20 Minutes

Difficulty LevelVery EasyHealth IndexJust Enjoy

Servings4CuisineIndian

CourseDessertSpecialityPart of Menu

Main IngredientOthers

Recipe Story

I made this payasam for vishu(the harvest festival). The payasam is an integral part of any Kerala meal. There are a number of variations of the payasam like the ada payasam made with tiny pieces of flattened rice and then a whole lot of jaggery based payasams. Believe me..each one is a real treat in itself.

Ingredients

Milk-1 ltr

Vermicelli-1 1/2 cups

Sugar- 1 to 1 1/2 cups (as per taste)

Elaichi or green cardamom-2 to 3

Cashews and raisins (fried in ghee) - a handful

Ghee-2 to 3 tbsps

How to make Payasam

Fry the vermicelli in the butter till golden brown. Add boiled milk and stir continuously. Add the sugar and keep stirring regularly. Stir till the vermicelli cooks completely and the payasam is slightly thick in consistency. Do not make it too thick as it thickens further after cooling. Add the fried cashew and raisins and Enjoy!!

Comments

Comments: 5 | Add a Comment

Esther says :

Extremely easy recipe. Result was good. Everyone at home enjoyed it. The only change I made to the recipe was once the vermicelli was half cooked I added about 3 tablespoons of condensed milk.

Posted on: 28 January 2010 - 12:02pm