Pukka Payasam Recipe

Pukka Payasam Recipe
SERVES

TIME TO PREPARE

STORAGE
Keep Refrigerated if not eaten immediately
Vegan Vegetarian
Recipe by

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.

Print

Ingredients

Equipment
  • Saucepan

Method
  1. 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.
  2. 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.
  3. 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.
  4. Stir in the sugar and cardamom, leave to cool slightly then pour into a serving dish, individual bowls or glasses.
  5. 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.
11 January 2017 - 11:50am