Payasam by Magnolia 3 Made by Mohnaz Balsara and ably assisted by Deia Balsara

Payasam by Magnolia 3 Made by Mohnaz Balsara and ably assisted by Deia Balsara

Payasam

It was Saturday and we were just spending time as we had to go for Sangeet Dance Practice of Tinaz so decided to try Payasam - a recipe of which I had seen in my niece's English Textbook Magnolia 3. A delicious, creamy, rice and milk pudding with cashews and raisins. Payasam is a South Indian dessert, a version of Kheer, made on various festivals and celebratory occasions like Onam. A simple, fuss-free recipe with richness of nuts and goodness of milk. Payasam is often offered as 'prasadam' in various temples and pujas across the country. This payasam recipe is the easiest and simplest. With a luscious creamy layer, garnished with nuts, you might just need no reason at all to make this other than a heart indulgence!

  • Level

    Easy
  • Servings

    4
  • 50gms Rice
  • 1 litre Milk
  • 5gms Cardamom powder
  • 100gms Sugar
  • 50ml Ghee (clarified butter)
  • 50gms Cashew nuts
  • 25gms Raisins

Method

    Wash and soak the rice for 1/2 hour.
    Cook the rice in milk until soft.
    Add cardamom powder, sugar and stir until the sugar is dissolved.
    Heat ghee in a non stick pan and add the cashew nuts.
    When the cashew nuts are slightly golden, add the raisins and saute for 1 minute.
    Pour on the rice mixture mix well and serve warm.
Recipe By

Mohnaz BalsaraMember of ZFC

Own a travel company called DeiaMo Paradiso. Have extensive deals in over 100+ countries. Love to travel and take tons of photograhs.

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