How to Make a South Indian Payasam for Dessert

Payasam is a fabulous South Asian dessert that goes by many names. It's enjoyed all over the sub-continent by every ethnic and religious group. It's versatile, as it can be made with dairy, or vegan

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How to Make a South Indian Payasam for Dessert Recipe
13 Steps
Ingredients
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1
Melt 1 tsp ghee, coconut oil, or butter in a small saucepan.

Melt 1 tsp ghee, coconut oil, or butter in a small saucepan.

2
Add in the cashew pieces and toast them gently. When they're nice and golden set them aside.

Add in the cashew pieces and toast them gently. When they're nice and golden set them aside.

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3
Pour 2 and 1/2 cups of milk into a pot or pan.

Pour 2 and 1/2 cups of milk into a pot or pan.

4
Add in 3 Tbs of sugar and stir it together well.

Add in 3 Tbs of sugar and stir it together well.

5
Bring the milk and sugar mixture to a boil.

Bring the milk and sugar mixture to a boil.

6
Add in 1 cup of pasta. Stir everything around and let the pasta cook. Fresh pasta takes only a few minutes. You want your pasta soft but not falling apart mushy.

Add in 1 cup of pasta. Stir everything around and let the pasta cook. Fresh pasta takes only a few minutes. You want your pasta soft but not falling apart mushy.

7
When the pasta has softened add in 1 Tbs sweetened condensed milk...

When the pasta has softened add in 1 Tbs sweetened condensed milk...

8
...and 1 pinch of ground cardamom.

...and 1 pinch of ground cardamom.

9
Stir things up until the mixture starts to  thicken a bit and then add the  cashews.

Stir things up until the mixture starts to thicken a bit and then add the cashews.

10

Take the pan off the heat and let it cool a bit. The payasam will thicken in the fridge as it sits for a few hours.

11
Ladle it into serving dishes or bowls. Sprinkle the top with a bit of crumbled saffron and finely chopped pistachio and serve it up!

Ladle it into serving dishes or bowls. Sprinkle the top with a bit of crumbled saffron and finely chopped pistachio and serve it up!

12

I love this dessert, it's sweet and the milk and spices gives it a lovely, fragrant flavor. As for the pasta, if you've never had a vermicelli pudding before, try it, you'll like it.

13

This makes up very quickly and is ready to eat after just a couple of hours in the fridge.This recipe makes 4 or 5 generous servings.

Ingredients

1 Cup gluten free pasta 
Cups milk 
3 Tablespoons sugar 
1 Tablespoon sweetened condensed milk 
1 Pinch ground cardamom 
2 Tablespoons cashew pieces 
1 Pinch saffron 
2 Tablespoons chopped fresh pistachios 
1 Tablespoon ghee 
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