This delicious traditional Tamil dessert will certainly get your tastebuds tingling! Slowly cooked to reduce the milk to the texture of double cream with a hint of spice - yum.
Equipment
- Saucepan
Ingredients
- 1 Ltr Full Fat Milk or Plant Milk of your choice
- 50g Vermicelli (broken into 4 cm pieces)
- 1/4 Tsp Ground Cardamom (from seeds of 8 pods)
To decorate
- 25g Cashew Nuts
- 25g Pistachio Nuts
- 25g Raisins
Method
- Pour the milk into a large, deep-sided pan and place over a medium-high heat until it comes to the boil, then reduce the heat slightly and simmer for about 20 minutes until reduced in volume by a third.
- Meanwhile, heat the ghee (or butter/vegan alternative) in a pan over a medium heat, add the vermicelli and fry for 1–2 minutes, or until lightly toasted but not browned.
- Once the milk has reduced, add the toasted vermicelli to the milk and simmer for a further 20 minutes, or until the vermicelli is soft and the milk reduced further.
- Stir in the sugar and cardamom, leave to cool slightly then pour into a serving dish, individual bowls or glasses.
- To decorate, heat the ghee (or butter/coconut oil) in a pan over a medium heat, add the cashew nuts and pistachio nuts and fry for 2-3 minutes, or until golden-brown, then stir in the sultanas. Spoon this decoration over the payasam, leave to cool, then transfer to the fridge to chill – overnight is best. Serve in small portions.
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