Indian Desserts: How to Make Payasam

(Updated Version)

Don’t you agree that a complete Indian meal, whether it’s a vegetarian (COCONUT CREAMED SPINACH) or non-vegetarian thali, is not truly complete without a serving of payasam? For me, it's an Indian dessert I look forward to during festive seasons, weddings, and when dining out (MUTTON RENDANG RECIPES).. Every few months, I make payasam myself when I long for the comforting feeling of a wholesome home-cooked meal. 

Payasam is my all-time favorite, especially when it's generously loaded with ghee. I must also attest that the best versions I've had come from Kerala, made with pure cow’s milk and indulgently sweetened with sugar, ghee, and nuts. While I've enjoyed payasam in thali sets across other regions of India, my top choice remains Kerala payasam (KOCHI, KERALA: THE KALEIDOSCOPE OF EXPERIENCES).

 

Payasam resembles a sweet porridge and can be crafted using rice, lentils, or vermicelli as the core ingredient. Essential components include coconut milk, cashew nuts, dried fruits, cardamom, and ghee. Personally, I avoid artificial yellow coloring and prefer to use saffron strands. If you're incorporating sago, remember to cook it first; otherwise, the starch can curdle the payasam.

The recipe I’m sharing today features payasam made with split yellow green peas, a delightful variation you can easily adopt, modify, or tweak according to your preferences. This means I won't need to share separate recipes for rava (semolina flour) payasam or moong dal payasam.

Split Yellow Green Peas Payasam

Ingredients

2 cups split yellow green peas

Palm or brown sugar (to taste)

Pinch of saffron strands (optional)

5 crushed cardamom pods

1/2 cup thick coconut milk

1 cup milk (carton)

2 tablespoons ghee

Handful of cashew nuts

Handful of raisins

Method

Soak the split yellow green peas for at least 4 hours or overnight for quicker cooking.

In a pot, boil the soaked peas in water until soft.

Once cooked, add sugar to taste and stir until dissolved.

Add the saffron strands (if using) and crushed cardamoms.

Mix in the coconut milk and carton milk, then simmer until heated through.

In a separate pan, heat the ghee. Fry the cashew nuts until crispy.

Add the raisins to the ghee and fry briefly until plump.

Combine the fried nuts and raisins into the payasam.

Ms. Nava, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. A former lecturer with over 22 years in Curtin University’s Degree Twinning Program and holding culinary credentials, she shares her Zen cuisine, promoting mindful eating that nourishes the breath, body, mind, and soul.