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

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

Ruchi806 says :

hello vandana g8 recipe..look lovely

Posted on: 22 October 2008 - 2:57am

alok says :

I love payasam and generally start my lunch with it. I am one of those guys who start their meal with desserts!

Posted on: 2 August 2008 - 6:06pm

vandana says :

Thank you Ganesh.

Posted on: 22 April 2008 - 12:31am

Ganesh Dutta says :

This payasam recipe is showing the real taste of great Keralan Cuisine.

Thanks for sharing this nice recipe.

Posted on: 21 April 2008 - 1:43pm

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