Payasam Variations

Paal Payasam (Rice Kheer)

Servings: 4-5 | Preparation Time: 10 minutes | Cooking Time: 40 minutes

Ingredients:

• 1/4 cup raw rice (washed and soaked for 20 minutes)
• 4 cups whole milk
• 3/4 cup sugar
• 1/4 teaspoon cardamom powder
• 1 tablespoon ghee
• 10-12 cashews (roasted)
• 8-10 raisins (optional, roasted in ghee)

Instructions:

1. Boil milk in a heavy-bottomed pan. Add the soaked rice and cook on low heat, stirring occasionally to prevent sticking.
2. When the rice is fully cooked and the milk thickens, add sugar and stir until dissolved.
3. Mix in cardamom powder and ghee. Garnish with roasted cashews and raisins.
4. Serve warm or chilled.

Semiya Payasam (Vermicelli Kheer)

Servings: 4-5 | Preparation Time: 10 minutes | Cooking Time: 20 minutes

Ingredients:

• 1/2 cup vermicelli (roasted)
• 3 cups whole milk
• 1 cup water
• 1/2 cup sugar
• 1/4 teaspoon cardamom powder
• 1 tablespoon ghee
• 10-12 cashews and raisins (roasted)

Instructions:

1. Heat ghee in a pan and roast vermicelli until golden.
2. Add water and cook the vermicelli until soft.
3. Pour in milk and simmer for 5-7 minutes. Add sugar and stir until dissolved.
4. Mix in cardamom powder. Garnish with roasted nuts and raisins. Serve warm or cold.

Paruppu Payasam (Moong Dal Kheer)

Servings: 4-5 | Preparation Time: 15 minutes | Cooking Time: 30 minutes

Ingredients:

• 1/2 cup yellow moong dal
• 3/4 cup jaggery (grated)
• 1/2 cup thick coconut milk
• 2 cups thin coconut milk
• 1/4 teaspoon cardamom powder
• 1 tablespoon ghee
• 10-12 cashews and coconut slices (roasted in ghee)

Instructions:

1. Dry roast the moong dal until aromatic. Cook with 2 cups of water until soft.
2. Add jaggery and mix until dissolved. Pour in thin coconut milk and simmer.
3. Stir in thick coconut milk and cardamom powder. Do not boil.
4. Garnish with roasted cashews and coconut slices. Serve warm.

Accompaniments and Serving Suggestions

• Serve payasam as a dessert after a South Indian feast.
• Pair with spicy dishes like sambhar and rice for a balanced festive meal.
• Garnish generously with roasted nuts and raisins for added texture.

Storage Tips

• Refrigerate leftover payasam in airtight containers for up to 2 days.
• Reheat gently on low flame, adding a splash of milk if it thickens.

Tips for Best Results

• Use fresh full-fat milk or coconut milk for creaminess.
• Adjust sweetness based on your preference or the jaggery’s natural intensity.
• Roast nuts and raisins in ghee for enhanced aroma and taste.

Rava Payasam (Sooji Kheer)

A quick and easy version, Rava Payasam is light, mildly sweet, and perfect for any occasion.

Ingredients:

• 1/4 cup rava (semolina)
• 3 cups milk
• 1/2 cup sugar
• 1/4 teaspoon cardamom powder
• 1 tablespoon ghee
• 10-12 cashews and raisins (roasted in ghee)

Instructions:

1. Heat ghee in a pan and roast the rava until aromatic.
2. Add 2 cups of milk and cook on low flame, stirring continuously to avoid lumps.
3. Once the rava is cooked, add sugar and the remaining milk. Simmer for 5 minutes.
4. Stir in cardamom powder and garnish with roasted cashews and raisins.
5. Serve warm or chilled.

Aval Payasam (Poha Kheer)

Made with flattened rice, Aval Payasam is a delicate and easy-to-make dessert.

Ingredients:

• 1/2 cup aval (poha/flattened rice)
• 3 cups milk
• 1/2 cup jaggery syrup (made by dissolving jaggery in water and straining)
• 1/4 teaspoon cardamom powder
• 1 tablespoon ghee
• 10-12 cashews and raisins (roasted in ghee)

Instructions:

1. Wash and soak the aval in water for 5 minutes.
2. Heat ghee in a pan and roast the cashews and raisins. Set aside.
3. Add the aval to the same pan and sauté lightly. Pour in milk and cook until softened.
4. Stir in jaggery syrup, ensuring it is well mixed. Add cardamom powder.
5. Garnish with roasted nuts and serve warm.

Tips on Presenting Payasam

1. Festive Plating:
• Serve payasam in small brass or silver bowls to evoke a traditional vibe.
• Place banana leaves underneath bowls for an authentic South Indian touch.
2. Modern Aesthetic:
• Use minimalist white ceramic bowls with wooden trays for a modern presentation.
• Garnish with edible flowers, saffron strands, or gold leaf for an elevated look.
3. Pairing Ideas:
• Combine a few payasam varieties in small portions on a dessert platter.
• Serve with savory South Indian snacks like banana chips or murukku for contrast.
4. Theme Styling:
• Arrange a festive table with traditional South Indian elements like diyas (lamps), rangoli designs, and flowers.
• Add coconut shells or earthen pots as serving bowls for a rustic theme.

Godhumai Payasam (Broken Wheat Kheer)

A wholesome and nutritious dessert made with cracked wheat and jaggery.

Ingredients:

• 1/2 cup broken wheat (godhumai rava)
• 2 cups thin coconut milk
• 1 cup thick coconut milk
• 3/4 cup jaggery (grated)
• 1/4 teaspoon cardamom powder
• 1 tablespoon ghee
• 10-12 cashews and raisins (roasted in ghee)

Instructions:

1. Wash and pressure cook the broken wheat with 2 cups of water until soft.
2. Add jaggery and mix until dissolved. Pour in thin coconut milk and simmer.
3. Stir in thick coconut milk and cardamom powder. Do not boil after adding thick coconut milk.
4. Garnish with roasted cashews and raisins. Serve warm.

Jackfruit Payasam (Chakka Pradhaman)

A flavorful dessert featuring ripe jackfruit pulp and coconut milk.

Ingredients:

• 1 cup ripe jackfruit pulp (blended into a puree)
• 1/2 cup jaggery syrup (dissolved and strained)
• 2 cups thin coconut milk
• 1 cup thick coconut milk
• 1/4 teaspoon cardamom powder
• 1 tablespoon ghee
• 10-12 coconut slices and cashews (roasted in ghee)

Instructions:

1. Heat ghee in a pan, sauté the jackfruit pulp until aromatic.
2. Add jaggery syrup and cook for 5-7 minutes.
3. Pour in thin coconut milk and simmer until the mixture thickens.
4. Add thick coconut milk and cardamom powder, stirring gently.
5. Garnish with roasted coconut slices and cashews. Serve warm or chilled.