Delectable Payasam: Traditional Indian Dessert Recipe

Ingredients

1 cup Basmati Rice
5 cups Milk
1 cup Sugar
1/2 cup Ghee (clarified butter)
1/4 cup Cashews
1/4 cup Raisins
4 Cardamom Pods
1/4 teaspoon Saffron strands

Steps and instructions

Rinse the basmati rice with cold water until the water runs clear. Soak the rice in water for at least 30 minutes, then drain.
Heat a deep, heavy-bottomed pan over medium heat. Add 1/4 cup of ghee to the pan and let it melt.
Add the drained rice to the pan and stir to coat the rice in the ghee. Fry for about 5 minutes, or until the rice becomes a little translucent.
Add the milk to the pan and stir well. Bring the mixture to a boil, then reduce the heat to low and let it simmer. Stir occasionally to prevent the rice from sticking to the bottom of the pan.
While the rice is simmering, heat the remaining ghee in a separate pan over medium heat. Add the cashews and raisins and fry until they are golden brown. Remove from heat and set aside.
Once the rice is cooked and the milk has reduced to half its original volume, add the sugar and stir well to dissolve.
Crush the cardamom pods and add them to the pan, along with the saffron strands. Stir well to combine, then let the mixture simmer for another 5-10 minutes.
Add the fried cashews and raisins to the pan and stir well. Remove from heat and let the paysam cool a little before serving.

Tools for making

Deep, Heavy-Bottomed Pan - A large, sturdy pan that can hold the milk and rice mixture without overflowing.
Separate Pan - Another pan to fry the cashews and raisins.
Stirring Spoon - A spoon for stirring the rice, milk, and other ingredients together.
Measuring Cup - To accurately measure the rice, milk, sugar, and ghee.
Knife and Cutting Board - To crush the cardamom pods and chop any other ingredients if necessary.

Recipe variations

Replace Basmati Rice with Jasmine Rice for a different flavor profile.
Use Coconut Milk instead of regular milk for a creamy and tropical twist.
Add a pinch of Cardamom Powder instead of using whole cardamom pods.
Include a handful of chopped Pistachios or Almonds for added crunch.
Replace Sugar with Jaggery (unrefined cane sugar) for a more traditional taste.
Add a teaspoon of Rose Water or Kewra Water for a fragrant twist.
Infuse the milk with a Cinnamon Stick or a Vanilla Bean for extra flavor.
Include a tablespoon of Desiccated Coconut for a coconutty touch.

Recipe overview

This recipe introduces you to the delicious Indian dessert known as Paysam. This is a rich and creamy dish that's traditionally served during festivals and celebrations in the southern part of India. Made with basmati rice simmered in milk and sweetened with sugar, this dessert is flavoured with cardamom and saffron, then garnished with fried cashews and raisins. The process of making Paysam is slow and requires constant attention, but the end result is a sweet and fragrant dessert that's worth every minute of effort. Expect a delectable mix of textures and flavours, all packed into a single comforting dessert. Whether it's a special occasion or just a regular day, this recipe will definitely add a touch of sweetness to your meal.

Common questions

Can I use any other type of rice?
While traditional paysam is made with basmati rice, you can experiment with other types of rice. Keep in mind that the texture and cooking time may vary.
Can I use a non-dairy milk substitute?
Yes, you can use non-dairy milk substitutes like almond milk or coconut milk. However, the flavor and consistency of the paysam may differ from the traditional version.
How do I know when the rice is cooked?
The rice should be soft and fully cooked. You can test it by pressing a grain of rice between your fingers - it should easily mash without any hard or uncooked bits.
Can I adjust the sweetness of the paysam?
Yes, you can adjust the amount of sugar according to your taste. Add more sugar if you prefer a sweeter paysam or reduce the amount for a less sweet version.
Can I add other nuts or dried fruits?
Absolutely! You can customize your paysam by adding additional nuts like almonds or pistachios, and dried fruits such as chopped dates or figs. Just make sure to adjust the quantities accordingly.
How should I store the leftover paysam?
Allow the paysam to cool completely, then transfer it to an airtight container and refrigerate. It can be stored in the refrigerator for up to 3 days. Before serving, gently reheat it on the stovetop or in the microwave.

Serving dishes and utensils

Serving Bowls - Bowls for serving the paysam.
Ladle - A large spoon with a long handle for serving the paysam.
Serving Spoons - Spoons for serving the paysam into individual bowls.
Garnish Tray - A tray or plate for arranging garnishes like cashews and raisins.
Knife - A knife for chopping the cashews, if necessary.
Measuring Cups - Cups for measuring the rice, sugar, and milk.
Deep, Heavy-bottomed Pan - A pan for cooking the paysam.
Separate Pan - A pan for frying the cashews and raisins.
Stirring Spoon - A spoon for stirring the paysam while it cooks.

Origin stories

Paysam is a dessert that is deeply embedded in the culinary culture of South India. The word 'Paysam' itself is derived from 'peeyusham,' meaning nectar or ambrosia, symbolizing the divine and delicious nature of this dish. Traditionally, it is prepared during auspicious occasions and festivals like Onam and Pongal. This sweet dish is an integral part of the 'sadya,' or the grand feast, where it is served on a banana leaf towards the end of the meal. The key to a good Paysam is its cooking process, where milk is slowly reduced with rice, sugar, and ghee, creating a rich, creamy consistency that is simply heavenly. It is then topped off with a generous sprinkling of fried cashews, raisins, and a dash of cardamom, making it a true celebration of flavors and textures. As you savor a bowl of Paysam, you are not just enjoying a dessert, but partaking in a ritual that binds together generations of South Indian families.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.