Payasam or Pradhaman is a kind of pudding typically served with a meal as a dessert in Kerala. There are different kind of Payasam. These desserts are among the most nutritious of all desserts. It is an integral part of traditional Kerala meals. The ingredients are such as boiled rice, broken wheat or wheat flour, cultured ghee, vermicelli with milk and sugar or jaggery etc, and is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. The major ingredient of Payasam can be Jack fruits, Mago, Lentils, banana etc, and the name of Payasam changes by the main ingredient. When Milk becomes the main part the name is Milk Payasam, If Jack fruit is the highlight it becomes Jack fruit Payasam and so on. Generally this is prepared during festivals and on special occasions. It is an essential dish in many Hindu feasts and celebrations also during marriage functions.
How to make Vermicelli Payasam made of milk and sugar
Vermicelli-1 cup, Sugar-1 cup, Milk-1 litre, Raisins-10 to 12, Cashew nuts-10 to 12, Ghee-2 to 3 tea spoon, Green cardamom seeds-4 or 5 (powdered)
Pour 1 or 2 tea spoons of ghee on a pan and heat it with medium flame. When the pan is hot, toss in the vermicelli and fry on low flame till it becomes golden brown. Remove from the unit and spread on a grease absorbent paper. And fry the cashew nuts and raisins in the same pan adding one more tea spoon of ghee. Set aside in a serving dish. Heat the milk in a vessel on a medium flame till the milk thickens a little. Add the fried vermicelli and simmer, stirring occasionally, till it softens. Add sugar and thicken to the desired consistency. Garnish with cashew nuts, raisin and cardamom powder. Serve hot or cold.