The word Payasam is a Tamil word derived from Peeyusham meaning nectar. It is a Tamil culinary term commonly used to refer to a creamy pudding, made with vermicelli, milk and sugar as the base ingredients and flavoured with cardamom, raisins, cashew, nuts, saffron,pistachios or almonds. Saffron and cardamom used in the preparation not only adds flavour but also contributes to the creamy colour of the dessert. This dessert has been an essential dish commonly being served during ceremonies, feasts and celebrations. Southern Indian traditions dictate that a wedding is not fully blessed if Payasam is not served at the wedding feast, this tradition is still being practiced by newly wedded couples, mostly in southern regions, from where the tradition started in the first place. Payasam is served as a part of tradition, which traces its origins to the Ambalappuzha temple, in Kerala, South India.
- 100 gm roasted vermicelli
- 500 ml milk
- 1 tbsp ghee
- 200 gm sugar
- 25 gms cashews
- 1 tea spoon powdered green cardamom or 4 – 5 strands of Saffron
- 25 gms raisins
- 25 gms Shredded almonds
- Heat a pan add ghee and saute cashews, almonds and raisins. Mix it till it becomes golden brown.
- Add vermicilli to the same pan and roast till slightly golden on a low flame.
- Now add milk , sugar and cardamom powder.
- Allow to cook till consistency becomes thick.
- Vermicelli Payasam is ready to serve. Garnish with nuts