Payasam: Creamy, Dreamy Comfort You’ll Fall in Love With
Discover the rich, creamy comfort of South Indian payasam—easy to make, unforgettable to taste. Make it today!
Ingredients
Units Scale
- 3/4 cup vermicelli (semiya)
- 2 tablespoons unsalted butter (or ghee) + additional for sautéing the cashews and raisins
- 4 cups whole milk
- 1/2 cup sugar
- 2 tablespoons sweetened condensed milk
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon saffron
Garnish
- 2 tablespoons cashews
- 2 tablespoons golden raisins
Instructions
- Melt 2 tablespoons of the unsalted butter in heavy-bottomed pot.
- Add the vermicelli and toast on low heat until golden brown.
- Pour in the milk and bring it to a gentle boil. Turn it down and let the milk lightly simmer, 5 minutes or until the vermicelli has softened. Stir it occasionally so that the milk does not scorch.
- Add the sugar and stir until dissolved.
- Stir in the condensed milk.
- Stir in the ground cardamom and saffron strands.
- Simmer another 5 minutes or so, on very low heat while you prepare the garnish.
- Melt a small amount of unsalted butter (or ghee) in a sauté pan. Once melted, add the cashews and sauté until the cashews are lightly browned and the raisins are plumped.
- Serve it in a dessert coupe warm or refrigerate it and serve it chilled.
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