Payasam Recipe

Green peas in coconut milk, and plumped-up black raisins and cashew nuts fried in ghee, make this a delicious Indian sweet porridge. A South Indian Payasam. In North India, it is widely known as Kheer. There is also the South Indian Kerala Pradhaman / Pal Payasam.

Various styles and types of Payasam are possible. Each one depends on which Indian ingredients are preferred, between the legumes, lentils, sago (PALM SUGAR SAGO PUDDING), nuts, and seeds. There is the simple Payasam, to the top-notch restaurant-style Payasam.

The simple Payasam requires basic ingredients, making it affordable to cook. The exclusive Payasam on the other hand, uses more ingredients, featuring not only the fragrance of ghee but also saffron strands.

 

This Indian dessert also features saffron strands. It gives a vibrant golden hue and a soft yellow fragrance of ghee and cardamom. Coconut milk, cashew nuts, and raisins make it rich, creamy, and full of aroma (BANANA PANCAKE). 

 

Conclusively as the South Indian Payasam. It can also be converted into a frozen dessert in the fridge, or even considered an Indian-style ice cream.

Ingredients for Payasam 

2 cups split yellow green peas

Palm sugar - to taste

Pinch of saffron strands

5 crushed cardamom pods

1/2 cup thick coconut milk

1 cup carton milk 

2 tablespoons ghee

Handful of cashew nuts - break into pieces

Handful of raisins

How to Make Payasam

Soak split yellow green peas for at least 4 hours to soften. 

Simmer peas in water until soft.

Add in saffron. 

Pour in coconut milk and carton milk, add cardamoms and sugar.

Stir, simmer and set aside. 

In a pan, heat ghee. 

Add cashews nuts and fry till crispy.

Add raisins in and fry briefly until plump.

Tip into payasam mixture and stir.