Payasam

Payasam, is a type of pudding that is sweetened with coconut or jaggery and flavored with dried fruits and nuts with spices. It’s usually made and served on days of celebrations. But I’m starting to understand the importance of celebrating the little wins. So I say you don’t have to wait for a special day to make this payasam. Everyday is a day to commemorate and celebrate!

*Recipe*

- 1 c Semiya (vermicelli)

- 2 c milk

- 1 c coconut milk

- 1/4 c raisins

- 1/4 c cashew halves

- 2 T ghee

- 1/4 c sabudana (tapioca sago), soaked for 2 hours

- 1/2 c sugar or to taste

- 1/2 t cardamom powder

- 1/2 t dried ginger powder

1. In a saucepan, add your sabudana pearls and just enough water to cover them. Bring it to a boil. Simmer and cook until the pearls are jelly-like and cooked through

2. In another pot, heat up your milk and semiya. Bring to a simmer and stir constantly until the noodles are cooked. You can add more or less milk to bring to your desired thickness.

3. In a pan roast your dried nuts in 1 T of ghee. roast your cashews just until they are golden brown and the raisins until they puff up.

3. At this time add the sugar a little by little until desired sweetness. Now you can add the roasted cashews, raisins, cardamom powder, and dried ginger powder.

4. Stir in the coconut and turn off the heat.