Payasam

Payasam

Pleasing Payasam

Be it Holi, Diwali, Christmas or Gurupurv, every festival has special and specific dishes associated with them. On Janmashtami, we rejoice in the birth of the baby Krishna, hence most delicacies prepared on this day are centred on his favourite milk, ghee and butter! In Southern India, payasam is prepared as a part of the feast on this auspicious day. Make a bowlful in your kitchen with some pure Verka Ghee and wholesome Verka Milk!

Payasam Ingredients:

  • 150 Gm vermicelli (semiyan)
  • 750 Ml Verka Whole Milk
  • 2 tbsp Verka Ghee
  • 250-300 Gm sugar
  • 35 Gm cashew nuts
  • 35 Gm raisins
  • 5-6 Green ‘elaichi’ pods

 

Method:

 

  • Heat Verka Ghee in a wide pan and fry the cashews and raisins.
  • Remove from the pan when cashews are golden and the raisins become plump.
  • In the same pan, scatter the vermicelli and roast it on a low heat until brown and fragrant.
  • Add Verka Milk and sugar, heat till bubbling, and then simmer on a low flame till thick.
  • Peel and grind the ‘elaichi’ to a fine powder, then sprinkle into the payasam.
  • Serve hot or cold, garnished with the cashews and raisins.

 

Note: Want to try a twist of taste? Do an authentic payasam, the Southern way. Add some jaggery (gud) and reduce the quantity of sugar. Stir in some coconut milk at the end of the cooking period. Do not boil the payasam after adding coconut milk or else it will curdle.