A sweet and creamy milk dessert made on special occasions.The first dish I made at my In-laws home after marriage with the help of my MIL and SIL. I just kept stirring.On my first trip to India, I made paayasam with Splenda which was a disaster (not because of the sugar free sweetener) .During my second trip,I was well equipped with the measures for making paayasam.It was a big hit on the day of our wedding anniversary.
- Milk – 2 1/2 cups
- Vermicelli (Semiya)- 1/2 cup
- Jav Arisi (Sabudan) – 1/4 cup
- Water – 3/4 cup
- Cardamom (whole-slightly broken) – 2 or Cardamom powder – 3 pinches
- Ghee – 1/2 Tbsp
- Cashew – 7
- Raisins – 7
- Sugar – 1/4 cup
- Dry roast the vermicelli`s till they turn light brown.Don`t let them burn.
- Heat water in a heavy saucepan and add sabudan`s to it.Keep stirring occasionally to prevent the sabudan`s from sticking to the base. When it is almost cooked,add milk to it.Cook on medium heat and don`t forget to stir at regular intervals.
- Keep scraping the bottom of the pan while the milk heats.Wait for the milk to boil.Add the vermicelli`s little by little while stirring so that the vermicelli`s don`t stick together .( remember that the milk has to boil really well or the paayasam will remain watery when it cools).
- After the vermicelli gets cooked you can turn off the stove and add sugar and cardamom powder to it.
- Heat ghee in a small pan and fry the cashews in it.When the cashews change colour,turn off the heat and add the raisins to it.The raisins will fluff out.
- Add this mixture to the paayasam.
- The paayasam thickens as it cools.
Its normally made with 2% milk. But skim milk makes no difference.
You can also substitute sugar with sugar free sweetners.