Medium

Whole milk

Cashew nuts

White sugar

Safran

Dried grape

Clarified butter (ghee)

Cardamon (powder)

Payasam

Heat the ghee in a pan and fry the cashews and raisins until they turn golden brown. Remove and keep them aside.

In the same pan, roast the rice or vermicelli until it becomes slightly golden. If using rice, wash and drain it before roasting

In a separate saucepan, heat the milk. Add the roasted rice or vermicelli and cook on low heat until they become soft and the mixture thickens. Stir occasionally to prevent sticking.

Dissolve the jaggery or sugar in a little water to make a syrup. Strain to remove any impurities and add it to the cooking rice or vermicelli.

Add the fried cashews, raisins, and cardamom powder to the mixture. You can also add saffron strands for extra flavor and color.

Continue to simmer for a few more minutes until the payasam reaches the desired consistency. It should be creamy and not too thick.

Serve the payasam hot or cold, as per your preference.

Medium

30 min

Dessert

Indian

Servings

4

Nutrition

/ per serving

Directions

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