Payasam Of The Day Recipe

Soak rice (if using rice)

Rinse 1/2 cup basmati or raw broken rice under running water until water runs clear. Soak in water for 20 minutes, then drain.

Roast vermicelli (if using semiya)

If using vermicelli instead of rice, heat 1 tsp ghee in a dry pan and roast 1 cup vermicelli over medium heat until light golden and fragrant (2–4 minutes). Set aside.

In a heavy‑bottomed wide saucepan, pour 1.5 liters whole milk and bring to a gentle boil over medium heat, stirring occasionally to prevent film or scorching.

Reduce heat to low and simmer the milk gently, uncovered, stirring every 5 minutes and scraping the bottom. Continue until milk reduces by about one‑third (approximately 25–35 minutes). For extra richness, stir in 120 ml evaporated milk during the last 10 minutes of simmering.

Add 1/4 tsp salt to the milk while it reduces — this enhances sweetness and balances flavor.

When the milk has reduced and is slightly thickened, add the drained soaked rice (or roasted vermicelli) to the simmering milk. Increase heat slightly and simmer gently, stirring frequently to prevent sticking.

Cook rice in the milk for 12–18 minutes (or vermicelli for 6–8 minutes) until the grains are very soft and have begun to break down into the milk, making a creamy porridge. Add small splashes of warm water or milk if it becomes too thick before the grain is cooked.

Lower the heat to the lowest setting. If using jaggery, warm the grated jaggery (200 g) briefly with 2–3 tbs water in a small pan until it melts; strain to remove impurities if needed. Add the melted jaggery or sugar to the cooked milk‑grain mixture gradually, stirring constantly. (If using 50 g cane sugar instead or in addition, add it here.)

Simmer very gently for 3–5 minutes after adding sweetener to combine. Do not boil vigorously after adding jaggery to avoid graininess and loss of aroma.

Taste and adjust sweetness; remember jaggery can vary in intensity. If mixture is too thin, simmer a few more minutes until desired thickness; if too thick, add 2–4 tbs warm milk or water.

Stir in crushed green cardamom (from 4 pods) and 1/8 tsp freshly grated nutmeg, and a tiny pinch of edible camphor if using, mixing thoroughly.

In a small frying pan, heat 4 tbs ghee over medium heat. Fry 12 halved cashews until golden, then remove with a slotted spoon and set aside. In the same ghee, fry 3 tbsp raisins until they puff and darken slightly; remove and set aside.

Pour the hot ghee along with the fried cashews and raisins into the payasam and stir gently to combine. Simmer for 1 minute to let flavors meld.

Remove from heat and let the payasam rest for 5–10 minutes. It will thicken slightly as it cools. Serve warm or at room temperature in small bowls. Payasam can also be chilled and served cold if preferred.

Store leftovers refrigerated for up to 2 days; gently reheat over low heat, adding a splash of milk if needed.