Payasam

Method

1. 1

   About Payasam: Payasam (also called Kheer in North India) is the essential dessert of Kerala and Tamil Nadu. This version is vermicelli payasam (semiya payasam) — the quickest and most beginner-friendly version, made with thin rice vermicelli cooked in milk with sugar and cardamom.

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   Roast the vermicelli: Take 1 cup thin vermicelli (semiya — available at Indian stores). Break into 2-3cm pieces. Heat 1 tbsp ghee in a heavy pot. Add the vermicelli and roast on medium heat, stirring continuously, for 3-4 minutes until it turns golden brown and smells nutty. Watch carefully as it can burn quickly. Remove and keep aside.

3. 3

   Boil the milk: Pour 1 litre full-fat whole milk into the same pot. Bring to a boil on medium heat, stirring occasionally. Let it boil for 5 minutes to reduce slightly. Full-fat milk is essential for the rich creamy texture.

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   Add the roasted vermicelli: Add the roasted vermicelli to the boiling milk. Stir well to prevent lumping. Reduce heat to medium-low.

5. 5

   Cook the vermicelli: Cook for 8-10 minutes, stirring every 2 minutes, until the vermicelli is completely soft and the milk has thickened. The payasam will continue to thicken as it cooks and even more as it cools.

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   Add sugar: Add 3/4 cup sugar and stir until dissolved. The payasam will thin slightly when sugar is added. Continue cooking for 3-4 more minutes. Taste and adjust sweetness.

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   Add cardamom: Add half tsp cardamom powder — freshly ground cardamom from green cardamom pods is infinitely better than pre-ground. Also add a pinch of saffron dissolved in 2 tbsp warm milk for colour and fragrance.

8. 8

   Fry the dry fruits: In a separate small pan heat 1 tbsp ghee. Fry 2 tbsp cashews until golden. Add 2 tbsp raisins and fry for 30 seconds until they puff up. Pour this ghee, cashews and raisins directly into the payasam.

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   Adjust consistency: Payasam thickens significantly as it cools. If serving hot it can be slightly thin. If serving chilled it should be thicker while hot. Add warm milk if too thick.

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    Serve: Payasam can be served warm or chilled. It is traditionally served in small banana leaf cups or bowls at festivals and celebrations. Garnish with more cashews and a pinch of cardamom powder.