Meal Prep · South Indian
Payasam
A comforting, sweet South Indian dessert, perfect for celebrations or a delightful treat.
Ingredients
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Step-by-step- Heat 1 tbsp ghee in a heavy-bottomed pan and roast the vermicelli until golden brown. Remove and set aside.
- In the same pan, add the remaining ghee and fry the cashews until light golden, then add raisins and fry until they plump up. Remove and set aside with the vermicelli.
- Pour the milk into the pan and bring it to a rolling boil over medium heat, stirring occasionally to prevent scorching.
- Once the milk boils, add the roasted vermicelli and cook on low-medium heat, stirring frequently, until the vermicelli is soft and cooked through (about 10-12 minutes).
- Stir in the sugar and cardamom powder. Continue to cook for another 5 minutes, allowing the sugar to dissolve completely and the payasam to thicken slightly.
- Remove from heat, stir in the fried cashews and raisins. Add saffron strands if using.
- Serve warm or chilled, garnished with a few extra roasted nuts if desired.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 10 g |
| Carbohydrates | 50 g |
| Fat | 15 g |
| Fiber | 1 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store in an airtight container. The payasam may thicken upon chilling; add a splash of milk when reheating if desired.
Freezer Not recommended
Freezing Payasam is generally not recommended as the milk base can separate and the vermicelli texture may become mushy upon thawing.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over low heat, stirring constantly, adding a little milk if it’s too thick. Alternatively, microwave in short bursts, stirring in between, until warmed through.
Chef’s Corner
- For a richer payasam, use full-fat milk or a combination of milk and condensed milk (adjusting sugar accordingly).
- Always roast the vermicelli (semiya) until golden brown for a nutty flavor and to prevent it from clumping.
- Add sugar only after the vermicelli is cooked; adding it too early can prevent the vermicelli from softening properly.
- Adjust the consistency by adding more milk if you prefer a thinner payasam.
- For an authentic touch, you can add a pinch of edible camphor (pachai karpooram) at the end, if available.
