Payasams are desserts served after a feast on every special occasion and festivals .
Traditional payasam making is a time consuming and laborious process. The thought of thickening liquids in huge bell metal pots being stirred for hours sure brings a lot of sweet memories but let us be more realistic in today's world and think about few other things like drastic shortage of domestic help to lend a helping hand in hours of stirring, cooking fuel bills and above all that the sweltering summer heat all contribute to finding alternatives after all necessity is the mother of invention don't you think so!!! I guess this payasam has become popular in such dire circumstances... :) all said did I mention nothing is cooked other than boiling
Oh! there is no hard and fast rule to follow so play around with the quantities.
Like I mentioned in my ELANEER PUDDING post I don't get fresh tender coconut so I go for the Filipino frozen one which tastes almost as good as fresh .I have never tried canned ones .If you are using fresh tender coconut then use at least pulp and water of one if pulp is less u might have to use more.Adjust the proportions so that the payasam does not become too watery.
Tender coconut pieces with water half pack (look for Tropics brand- Shredded young coconut)
Condensed milk -1/2 tin
Whole milk- 2 -3 cups
Coconut milk thick 1/4 cup
Cardamom- 2-3 pods( powdered)
Pistachios- a few (broken)
Cashew nuts- a few (broken)
Saffron - a few strands (optional)
1.Boil whole milk to boiling pointing then pour the condensed milk when that boils switch off flame and add coconut milk cardamom powder mix and let it cool down .
2.Blend the half the amount of coconut pieces and all its water.When the milks cools completely mix the blended coconut ,rest of the coconut pieces.Chill the payasam
3.While serving top of with nuts or saffron.
- I like to use raw broken nuts but you may fry in ghee or use roasted ones if u like.
- If you are looking for a very thick payasam then boil the whole milk on low flame and keep stirring until it reaches the required consistency u are looking for.Condensed milk and grinding of the pulp itself provides thickness do keep that in mind.
I find so many Indian bloggers writing about the relenting heat they are enduring this March- April.Hope payasams like this will be welcome option this Vishu.
Wish you all a very Happy Vishu. May God make this a prosperous year for you.