Payasum is a traditional Kerala sweet pudding made with various combinations of rice, moong dal, vermicelli, fruits, jaggery, coconut and spices. Its variants are created in every Malayalee kitchen during festivals every year.
It is packed with sugar and drips ghee, yet a South Indian festival is not really festive without ladlefuls of delicious Payasum. Try this one and impress your guests.
Heat a large wide pot. Add 2 tbs ghee and brown few small slivers of coconut, some black raisins and some cashews. Remove from the pot and set aside.
To the same ghee in the pot, add 2 cups of Aval (poha or beaten rice) and cook for 5 mins, stirring well. Remove from the pot.
To the same pot, pour 2 tbs of ghee again and add 10 small bananas, chopped. Cook until the bananas are mushy.
Add 1 kg jaggery melted in 3 cups of water.
Add 1 tsp powdered cardamom, 1/2 tsp powdered dry ginger and 1/2 tsp powdered cumin. Stir well.
Add the roasted Aval. Cook for 5 minutes. Add 3 cups of thick coconut milk. Stir well while it’s still on the flame.
Add the fried coconut, raisins and cashew nuts. Serve.
Christ & Co.
