Payasam: An Indian Dessert

Dubbed the oldest rice pudding recipe, Kheer has been a favorite dish of Indian for centuries (Source Pachakan). Payasam is southern India's version of this dish. Both dishes are similar in ways in that they both use rice (this dish can also be made with wheat or barley) and sugar; they are also can be flavored with cardamom, saffron, or nuts and raisins. This is where the similarity ends. Kheer is made with straight milk, while Payasam is made with coconut milk or a combination of milk and coconut milk. Payasam as well as Kheer can be served warm or cold.

Payasam is oftentimes served as an offering to the gods in South India Hindu temples during rituals and ceremonies. This dish is also a must for wedding feasts. Payasam is can also be found as a dessert after any India meal. Payasam can be also served with bananas, sweet boomi (a small round doughnut [smaller than a traditional doughnut hole from American cuisine]) or papadum (an Indian cracker); these items are mixed in before the dish is eaten.

Many recipes can be found in cookbooks about Indian cuisine as well as on the internet at such places as www.recipezaar.com or www.foodtv.com. Thanks to the folks of Pachakan, the following recipe is easy to make and quite delicious. It can be served either warm or cold and can serve four people.

Ingredients: (1) 4 cups of milk or 2 cups milk and 2 cups coconut milk; (2) ¼ cup rice (basmati is best, but any long grain rice will work); (3) 1 cup sugar; (4) ½ teaspoon ground cardamom; (5) ¼ cup cashews; and (6) ¼ cup raisins (if desired).

To make dish: (1) using a heavy bottom saucepan, bring milk (or milk/coconut milk combination) to a light boil - watch carefully so it will not boil over; (2) add rice; (3) reduce heat to low and stir constantly until the mixture reduces by half; (4) stir in sugar and cardamom and continue to stir until sugar is dissolved and cardamom is incorporated; (5) turn off heat to cool and enjoy. (6) This step is optional - in a small pan, put in cashews with two teaspoons of clarified butter [commonly known as ghee] with raisins, stir until cashews are lightly brown and raisins are plump. Stir into payasam. When served, you can serve fresh pineapple cut into small chunks or with sliced banana that the guests can stir into their desserts.