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Paysam Recipe

A very subtle easy dessert made with rice!

  • Prep time:
  • 5 minutes
  • cook time:
  • 10-15 minutes
  • serves:
  • 2-3

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Moderate

Cuisine : NA

Course : NA

Ingredients

Ingredients For Paysam Recipe

Methods
  • 1. In a heavy kadai, add 2 tablespoons ghee first. Let it melt. Once it melts, then add 12 to 15 cashews. on a low flame fry the cashews till they become golden. Remove the golden fried cashews with a slotted spoon and then add 1 tablespoon raisins. Fry the raisins on a low flame. The raisins will soon start to swell up. Stir often while frying. Once the raisins swell, then remove them with a slotted spoon. Keep the raisins also aside with the fried cashews.
  • 2. Once the semiya becomes golden, then add 3.5 cups milk. Milk can be chilled, warm, hot or at room temperature. For a thin payasam you can add 4 cups milk. Do note that on cooling the payasam thickens. So add milk accordingly. Mix very well. Keep the flame to a low or medium-low and simmer the mixture till the semiya softens and is cooked well. Do stir at intervals so that the milk or seviya does not stick or get burnt at the bottom of the kadai. Simmer till the semiya is cooked. Then add 4 tablespoon sugar or add as required.
  • 3. Sprinkle ½ teaspoon cardamom powder. Mix very well and simmer on a low flame to medium-low flame for 2 to 3 minutes more. Switch off the flame and then add the fried cashews and raisins. You can even keep a few of the fried raisins and cashews for garnishing the payasam. Serve semiya payasam hot or warm. Once the payasam comes to a room temperature, then you can refrigerate and serve later as a chilled sweet.

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