Payasams, are a favourite sweet, made for every occasion , in India . In Northern parts of India , its known as Kheer , Eastern parts as Payesh , Payas or Payasa. in other parts of India. Its known as Payasam in Tamilnadu and Kerala. Payasam are made, in many different ways . They are made for all auspicious occasions , for festivals . Poojas , Gruhaprevesham , Marriages , Child naming ceremony etc. No celebrations go without the preparation of Payasam . The most popular ones are , Paal Payasam , Vermicelli Payasam, Aval Payasam , Vella Payasam , Paruppu Payasam, Sabudana Payasam etc.
The following recipe , is another variety of Payasam, made from Semolina / Rava .
Ingredients
- Milk 1 litre (Preferably full cream )
- Semolina 2 tablespoons
- Sugar 1 cup
- Ghee 2 tablespoons
- Cashewnuts 3 tablespooons ( broken coarsely)
- Raisins 1 tablespoons
- Cardamom half a teaspoon
- Saffron few strands ( soaked in milk)
Method
- Boil the milk well . Meanwhile, saute, the semolina in a tablespoon of ghee.
- Add the roasted semolina, to the payasam and cook in low heat till it becomes soft .
- Add rest of the ghee and shallow fry the cashews and raisins . When the raisins swell up , and the cashews become light brown , remove and keep aside .
- Add, when the semolina is well cooked and the payasam becomes thick.
- Add cardamom powder and saffron and mix well . Serve hot .