Payasam or Kheer is one of the easy and quick fixes for your sweet tooth. And for us Indians it’s more like a tradition than just a dessert, our festivals are kind of incomplete without them. I can’t imagine a payasam-less Eid.
The best part about this dessert is that you can easily manage the sweetness, I am not a fan of an extremely sugary dessert. So, I always tone down the sweetness whenever possible, but it becomes difficult when the whole dish is dependent on measurements. Here it's not the case, so fix it according to your meter of sweetness and give it a try.
Ingredients:
Vermicelli- 1 cup
Milk - 3 cup
Water - 1 cup
Sugar - 1/4 cup
Sweet condensed milk
Cardamom powder- 1 tsp
Ghee
Cashews - 10-12
Raisin
Salt - a pinch
Method:
In a pan, sauté your dry fruits in a tablespoon of ghee and keep it aside.
In the same pan, add 2 tbsp of ghee and roast your vermicelli till slightly golden.
Add in the water, and let the vermicelli soften. It cook faster in water than directly in milk.
Add in the milk and cook it till it thickens a bit on low heat. The payasam thickens again when you let it rest after cooking, so keep the consistency in mind while on stove.
Add in the sugar and sweet condensed milk, according to your taste.
Add cardamom powder and a pinch of salt. We always put a pinch of salt while cooking anything sweet, it helps to enhance the sweetness.
Once done, pour in the sautéed dry fruit back in the payasam.
Serve hot or chilled, it completely depends upon how you like it. There can be multiple variations in Kheer, like adding rose water or using saffron. You can always try your own version once you have the basics right.
Try this at home and let me know how it came out.
Thank you 🖤
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