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Payasam

vandana's picture
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...
Ingredients
  Milk 1 Liter
  Vermicelli 1 1⁄2 Cup (24 tbs)
  Sugar 1 1⁄2 Cup (24 tbs) (As Per Taste)
  Elaichi/Green cardamom 3
  Raisins 1⁄2 Cup (8 tbs) (Fried In Ghee)
  Ghee/Butter 3 Tablespoon
  Cashewnuts 1⁄2 Cup (8 tbs) (fried in ghee)
  Cashew nuts 1⁄2 Cup (8 tbs) (Fried In Ghee)
Directions

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!!

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Indian
Course: 
Dessert
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4
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.

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5 Comments

Ganesh.Dutta's picture
This payasam recipe is showing the real taste of great Keralan Cuisine. Thanks for sharing this nice recipe.
vandana's picture
Thank you Ganesh.
alok's picture
I love payasam and generally start my lunch with it. I am one of those guys who start their meal with desserts!
Ruchi806's picture
hello vandana g8 recipe..look lovely
Esther's picture
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.