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Thursday, September 20, 2012

Payasam

Pal payasam (milk payasam) with semiya and javvarisi.  Payasam is similar to rice pudding and can be served hot, lukewarm or cold. It is also known as kheer in other parts of India.

1/3 cup small tapioca (sabudana, javvarisi) pearls, soaked in water for 2 hours
1/2 cup vermicelli (semiya, in 1/2 inch long pieces)
6 cups whole milk
6 cardamom pods, crushed
1 teaspoon butter
1/2 cup vermicelli (semiya, in 1/2 inch long pieces)
1/4 cup golden raisins
3 tablespoons raw cashew pieces (alternately, use pistachios or almonds)
1/2 cup sugar
1/4 cup heavy cream

Place soaked tapioca pearls in a large sauce pan with enough water to cover them.  Simmer the pearls until they are cooked through (they will become soft).

Meanwhile, melt the butter in a shallow frying pan.  To this add the cashews and raisins and saute until cashews are golden brown.  Scoop the cashews and raisins out of the pan, leaving the melted butter.  Add the vermicelli to this and saute/dry roast until they turn golden brown and immediately remove from heat.  

When the tapioca pearls are cooked through, pour in the milk and crushed cardamom.  Bring to a slow boil and add the golden brown vermicelli. Simmer until the vermicelli are cooked through.  Stir in the sugar and heavy cream. 

Last, stir in the raisins and cashews.  Adjust sugar per your taste.  The payasam will thicken as it cools.  If you prefer more liquid, stir in milk and/or cream, per your taste. 


1 comment:

  1. Nice Andrea. Good that you have started adding pictures. Good recipe. I add condensed milk instead of heavy cream while making payasam.

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