Payasam
An authentic dessert recipe from Kerala, India
Cook Time
30 mins
Servings
4 servings
Difficulty
EasyCategory
DessertIngredients
For 4 servings
100g Vermicelli (semiya)
800ml Full-fat milk
120g Sugar
30g Ghee
30g Cashew nuts
25g Raisins
3g Cardamom powder
0.5g Saffron strands
5ml Rose water
9 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Warm 2 tablespoons of milk and soak the saffron strands in it for 10 minutes. The milk will turn a beautiful golden-yellow colour.
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Heat ghee in a heavy-bottomed pan over medium heat. Add the cashew nuts and fry for 2–3 minutes, stirring constantly, until they turn golden. Remove with a slotted spoon and set aside.
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In the same ghee, add the raisins and fry for 30–40 seconds until they puff up. Remove and set aside with the cashews.
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Add the vermicelli to the remaining ghee in the pan. Roast on medium heat for 3–4 minutes, stirring continuously, until the vermicelli turns golden brown and smells nutty. This roasting step is essential for flavour.
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Pour the full-fat milk into the pan with the roasted vermicelli. Bring to a boil over medium-high heat, stirring occasionally to prevent the vermicelli from sticking to the bottom.
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Once boiling, reduce heat to medium-low and simmer for 8–10 minutes, stirring frequently, until the vermicelli is completely cooked and the milk has thickened slightly.
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Add the sugar and stir until completely dissolved. Continue to simmer for 3–4 minutes. The payasam will thicken further as the sugar is added.
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Add the saffron-infused milk and cardamom powder. Stir well to combine. The payasam should have a creamy, flowing consistency — it will thicken more as it cools.
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Remove from heat and add rose water. Stir gently.
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Garnish with the fried cashews and raisins. Serve warm or chilled — both are equally delicious. Payasam is traditionally served as part of the Kerala sadya (feast).
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Chef's Tips
Roasting the vermicelli in ghee before adding milk is the most important step — it prevents the vermicelli from becoming mushy and adds a nutty depth of flavour.
Full-fat milk is essential for a rich, creamy payasam; low-fat milk will result in a thin, watery consistency.
The payasam thickens considerably as it cools; if serving chilled, add a little extra milk to achieve the desired consistency.
For a more traditional Kerala payasam, substitute vermicelli with rice or ada (rice flakes) and use jaggery instead of sugar for a deeper, more complex sweetness.
About This Dish
Payasam is a traditional dessert dish from Kerala, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Roasting the vermicelli in ghee before adding milk is the most important step — it prevents the vermicelli from becoming mushy and adds a nutty depth of flavour. - Full-fat milk is essential for a rich, creamy payasam; low-fat milk will result in a thin, watery consistency. - The payasam thickens considerably as it cools; if serving chilled, add a little extra milk to achieve the desired consistency. - For a more traditional Kerala payasam, substitute vermicelli with rice or ada (rice flakes) and use jaggery instead of sugar for a deeper, more complex sweetness.
Category
Dessert
Cook Time
30 mins
Servings
4 servings
Difficulty
Easy