Payasam - Vermicelli Pudding

No home celebration is complete without a bowl of payasam. This is a typical South Indian vermicelli pudding that is served for all occasions - from weddings through to birthdays, graduations and any happy news.

There are many varieties of payasams - it can be made with fruit, nuts, plain, rice and so on.  This recipe is one that has been handed over by generations of grandmothers - and as such has no precise measurements.  It is all to taste and a very quick and easy dessert to make.  

Ingredients for 4 to 5 serves:

1 tablespoon tapioca balls 

4 tablespoons roasted vermicelli 

1 tablespoon cashew nuts

1 tablespoon sultanas

1 cup water 

1 cup coconut milk

white or brown sugar or jaggery to taste

1 tablespoon ghee

3-4 cardamom pods

1/2 inch piece of dry ginger

1/2 to 1 cup full cream milk (optional)

Method:

In a saucepan, add water and the tapioca balls and start cooking it. It will take a while for the tapioca balls to change from white to translucent.

In the meantime, in another saucepan, add the ghee and roast the cashew nuts.  Keep aside.  In the same ghee, add the sultanas and when they puff up, take them out and keep them with the cashew nuts.Using a mortar and pestle, break open the cardamom and get the seeds out, discard the outer covering.Powder the seeds with the dry ginger and sieve the powder and keep it ready.

With the tapioca, make sure that the balls are fully cooked - they will be almost transparent when done.

Now add the coconut milk, sugar and the vermicelli and cook till the vermicelli is done.  This will be done very quick. Now add the cardamom and dry ginger powder.  Mix well.  Finally add the cashewnuts and sultanas.  Turn off the flame.  Add 1/2 to 1 cup milk if you want.  This is purely optional. 

I like my payasam warm - but some people like it chilled.

Traditionally payasam is made in big brass utensils called Urulis.  I have displayed the payasam in a miniature uruli.