Good evening , my lovely readers!
I would really like to thank all of you, for the amazing response to the recipes I have been doing so far. Each an every comment is very dearly cherished and I couldn’t be more grateful. It was you guys who recommended doing Indian desserts and it is you guys, who have made me decide that there are going to be more Indian desserts on the blog on frequent basis. Majorly because the previous Indian dessert was showered with so much love by you all.
Todays recipe is an inspired version. A very dear family friend of ours, who is a south Indian by culture, happened to inspire me with this recipe. And I am sure you might have guessed which culinary item am I referring to. Well, yes. We’re doing ‘Payasam’ today. For a lot of you who might not know, Payasam or paramannam is a pudding that is prepared with rice, milk and sugar or jaggery. It is a Tamil culinary item that is commonly referred as a creamy pudding, which is a favorite preparation at every festival, auspicious or joyous occasion. The Punjabi version of Payasam is popularly called Kheer. They are synonymous to each other, the bare difference is implied with the local twist that is added to both dishes at their respective cultural fronts. Payasam is referred to as Payas in East Indian origin. Without much ado, presenting the recipe right here.
Inspired by Mrs. Nayyar,
Rice- 50 gms
Cardamom powder- 1 1/2 tsp
Sugar- 1 cup
Ghee- 50 ml
Choice of dried nuts-Cashews, almonds, Raisins, pistachios.
- Wash the rice really well and soak in water for two hours.
- Take a deep, heavy bottomed saucepan, boil milk in it. Add the rice and cook them until soft and mushy. Keep stirring alongside so that the milk consistency improves.
- Once the rice is tender, add the sugar and make sure it dissolves well. Also, add the cardamom powder at this stage and stir again.
- While the sugar incorporates with the rice, take another pan, and add ghee to it. Once the ghee is hot, add the dried nuts of your choice and sauce them until they are slightly golden and release a beautiful aroma.
- Finally, pour this mixture on the rice, and serve hot or cold as per your taste buds!
- You can also use slim milk for this recipe. Although full fat milk yields thicker results.
- You can also use jaggery for this recipe. Simply boil grated jaggery by adding little water to it to low heat until jaggery melts. Filter this syrup to remove the debris. Cool this mixture before adding this to the payasam else it will curdle.
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Until next time, Happy reading and Happy baking guys!!