Payasam (Kheer) is a sweet dish popular in the India. Payasam is made by boiling milk, sugar, tapioca (Sabudana), vermicelli (sevai), ghee and dry fruits. It is typically flavored with cardamom and saffron. This dish is served as a dessert. Please watch my video for complete recipe. Detailed recipe is also written below.
- Ghee (Clarified Butter) – 2 tbs.
- Sabudana (Tapioca) – Half cup soaked in water.
- Charoli (Chironji) seeds – 2 tbs.
- Kesar (Safron) – 1 tsp.
- Kaju (Cashew nuts) – 3 tbs.
- Salt – just a pinch.\
- Kismis (Raisins) – 2 tbs.
- Elaichi (
- Cardamom) powder – Half tsp.
- Sugar – 1 cup.
- Roasted Sevai (Vermicelli) – 3/4th cup.
- Milk – 3 cups.
- Soak Kesar in 4 to 5 tbs of water.
- Soak Charoli in 4 to 5 tbs of water.
- Take a deep Kadai. Add ghee and heat it up.
- Add kaju and roast it for a minute on medium to high flame, until it becomes light golden brown and remove it.
- In the same hot ghee, add kismis and roast it for a minute and remove it.
- And in the same hot ghee add sevai and roast it on low to medium flame for a 20 to 30 seconds.
- Add milk and stir it well along with sevai on medium to high flame.
- Add sabudana and mix it well.
- Add charoli, roasted kaju and roasted kismis in the kadai. Mix it well and cook them on low flame for 8 to 10 minutes.
- If Payasam is too dry, you can add little water. Consistency should be thick.
- Add sugar, pinch of salt and kesar water. Mix them well. Cover it with a lid and cook it on low flame for another 8 to 10 minutes.
- Then add elaichi powder and mix it well. Turn off the flame.
- Payasam is ready to be served hot.
- Happy Eating.