Payasam

Name: Payasam
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 80 g vermicelli or rice; 800 ml coconut milk; 80 g jaggery; 4 cardamom pods; 1 tbsp ghee; 1 tbsp cashews

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Payasam, a cherished dessert from the southern state of Kerala, graces the table during festive occasions and traditional feasts known as sadya. It is a sweet offering that brings warmth and celebration to the meal, often served at the end of a sumptuous spread. In family kitchens, it is lovingly prepared with a handful of ingredients, each measured with intuition and care, reflecting the essence of home cooking.

The dish is a velvety concoction, where the richness of coconut milk melds seamlessly with the caramel sweetness of jaggery. Fragrant notes of cardamom elevate its aroma, while ghee-roasted cashews add a delightful crunch. The result is a luxurious, creamy treat that soothes the palate, embodying the simplicity and elegance of Kerala's culinary tradition.

Ingredients

80 gvermicelli or rice
800 mlcoconut milk
80 gjaggery
4cardamom pods
1 tbspghee
1 tbspcashews

Method

Begin by heating 1 tablespoon of ghee in a medium-sized saucepan over medium heat. Once the ghee melts and becomes aromatic, add 1 tablespoon of cashews. Stir continuously until the cashews turn golden brown, then remove them from the pan and set aside for garnish.
In the same saucepan, add 80 grams of vermicelli. Stir gently to coat the vermicelli in the remaining ghee. Toast the vermicelli until it turns a light golden color, which will enhance its nutty flavor.
Pour 800 ml of coconut milk into the saucepan with the toasted vermicelli. Stir well to combine and bring the mixture to a gentle simmer. Maintain a low heat to prevent the coconut milk from curdling, stirring occasionally to ensure the vermicelli cooks evenly.
While the coconut milk and vermicelli are simmering, crush 4 cardamom pods using a mortar and pestle. Add the crushed cardamom to the simmering mixture, allowing the aroma to infuse the payasam.
Once the vermicelli is soft and cooked through, add 80 grams of jaggery to the saucepan. Stir continuously until the jaggery completely dissolves, turning the mixture a rich, golden-brown color. Taste and adjust the sweetness if necessary, keeping in mind that the payasam should be sweet but balanced.
Continue to cook the payasam on low heat until it thickens slightly, reaching a creamy consistency. The mixture should coat the back of a spoon, indicating it is ready.
Remove the saucepan from the heat and allow the payasam to cool slightly. Serve warm, garnished with the toasted cashews, allowing the flavors to meld together. Enjoy the payasam as part of a Kerala sadya or as a standalone dessert.