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Payasam

Payasam or Paayasam is the most famous dessert in Tamil cuisine.

You can see payasam in our meal during festivals, wedding or other occasions, auspicious days. It is usually the last item served in the meal course.

There are several kinds of Payasam which depends on the ingredients we use.

Let us see tradional way of making Payasam here. The cooking method for this example is traditional but we have used a fusion ingredient Vermicelli. Typically we use Javvarisi (Tapioca pearls) to make Payasam.

Ingredients
to pressure cook
for saute
Preparation
1

Boil milk and keep it aside.
payasama-milk-boiling

2

In another stove, fry vermicelli in a pan without adding oil.
Take Raw Vermicelli in a pan
payasam-vermicelli

Fried Vermicelli in a plate
payasam-fried-vermicelli

3

Take ghee in a small pan. Saute cashew and then add dry grapes and saute for a few min.
payasam-addon-frying-cashew-and-dry-grapes-in-ghee

4

Optionally you can add Rava too. Take Rava and fry similar to Vermicelli
payasam-frying-rava

4

Add all the above (fried vermicelli, optionally fried rava, fried cashew and dry grapes) in the the boiled milk. Add Sugar and continue boiling for a few more minutes.
Payasam-add-vermicelli-rava-cashew-dry-grapes-into-boiled-milk

5

Serve Payasam in a glass or serve it in banana leaf as part of the last course of Tamil meal.
payasam-in-a-glass

Popular dish that goes with Payasam includes:

Vegetarian side dish:
vadai, Sundal

Other names/spelling variations of Payasam:
Paayasam


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