Dessert with an Indian touch? This milk-based pudding is comforting, sweet and so easy to make, it's ridiculous!
Click on the chef's hat to skip to the recipe.
Payasam is a pudding made of three main ingredients - milk, sugar and rice. In semiya payasam, the rice form used is vermicelli - a thin noodle made from ground rice. The vermicelli, when roasted, releases an excellent flavor. I love adding a touch of cardamom, along with a handful of cashews and raisins for a pop of color, as well!
Although the recipe is simple, the real challenge lies in the time needed for the milk to thicken without any thickening agents whatsoever (flour, starch, etc.). You cannot leave the milk in a pot to boil without stirring it, because this will cause the milk solids to burn to the bottom, leaving a brown, sticky residue that is very difficult to remove.
My mom's recipe for payasam uses an additional secret ingredient - condensed milk! This makes the pudding creamy and sweet. Keep reading for the recipe for this delicious Indian dessert.
SEMIYA PAYASAM: RECIPE
INGREDIENTS
3/4 gallon of whole milk
1 cup granulated sugar (add an additional cup for sweetness)
1/4 cup condensed milk
2 cups of vermicelli
1 tbsp ghee (clarified butter)
1 cup cashews and raisins roasted in ghee (optional)
METHOD
On a pan, heat ghee and roast your vermicelli lightly until pinkish-brown.
To a large pot, add your milk and begin stirring on low heat. Make sure you keep stirring.
Reduce the milk by at least half. This will take up to 45 minutes.
Add your sugar and stir till incorporated.
Add your vermicelli and cook in the milk until it turns soft and transparent. At this point, you can also add cashew nuts and raisins (this is 100% optional).
Keep stirring until your mixture is thick and can coat the back of a spoon.
Turn off the heat and let cool/refrigerate for 30 minutes to thicken the payasam further.
Enjoy!
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