There has been a creative lull around here of late. Most days I find mysef cooking simple, everyday meals which by their very definition seem too simple and everyday to merit a spot on the blog. Even occasional flashes of inspiration don’t seem to make it past the idea stage. And I find myself being busy doing everything and nothing and weeks go by. The festival season has kept things busy but the cooking part has been fairly low-key. And for Dussehra a few days ago, the fare was extremely minimal with just some Payasam – a milk pudding-like dish I have talked about here.
My go-to method for making the payasam/kheer has always been using the super-thin vermicelli that one finds in the Indian grocery stores. It literally comes together in minutes and is quite liked by the family. When my mother was visiting a couple of weeks ago, we were chatting about her childhood and the topic went to payasam. Growing up in a village, going out to eat in restaurants (called hotels) was not common at all. Her uncle however kept accounts for the local hotel, which came with some perks :). His afternoon coffee and snack came from the hotel and it was usually one of the kids who was recruited to go and pick it up. My mother’s memory of her turn to go and pick up the coffee is of standing by the register while the package was getting ready and seeing people having payasam. Tall glasses she says, with steaming hot saggubiyyam (tapioca) and semia (vermicelli) payasam and tons of cashews and raisins floating on top.
Her description made it sound like the most delicious dish in the world and I had been wanting to make that combination ever since. I kept my version on a slightly thicker side which then camouflaged the generous amounts of cashews and raisins I added, and the addition of tapioca made the consistency even thicker.
I also had a quick change of mind just as I was about to add the sugar and went for some maple syrup instead. It added a wonderful flavor twist to the dish and I am glad I made that change. You could certainly add sugar or some light-colored jaggery instead.
As an afterthought and looking at an abundance of apples sitting on the counter, I grated an apple and cooked it in some ghee until very soft, before stirring them into the leftover payasam the next day and I have to say that I like this version even more! With an unrefined sweetener and apples providing the sweetness and a slight crunch, it is a fairly guilt-free dessert and delicious chilled. After all, we do need to save some calories for Diwali Mithai and Christmas Cookies 🙂
Tapioca-Vermicelli Payasam
Ingredients
- 1/4 cup tapioca pearls
- 1/2 cup pre-roasted vermicelli (available in Indian grocery stores)*
- 3/4 cup maple syrup ( can use sugar or jaggery)**
- 5-6 cups 2% milk or a mix of whole and skim milk
- 8-10 green cardamom pods
- 1 tbsp ghee
- 2-3 tbsp raw cashew pieces
- 2 tbsp golden raisins
- For apple version:
- 1 medium apple, peeled and grated
- 1 tbsp ghee
Instructions
Rinse the tapioca pearls several times in cold water. Add just enough water to cover the tapioca. Cover with a lid and keep aside for about four hours until the pearls soak up all the water and plump up.
Put it in a pan along with a cup of water and bring to a boil until it turns almost transcluscent.
Heat the ghee in a skillet and add the cashew pieces. After a minute, add the raisins and stir on medium flame until the cashews start to turn golden brown and the raisins plump up. Watch this carefully since you don't want it to scorch. Remove with a slotted spoon onto a plate and keep aside.
In the same ghee, add the vermicelli and roast for a couple of minute. You don't have to do it for too long since it is already roasted. In case you have the unroasted vermicelli, add a tbsp more ghee and keep stirring until it turns golden-brown.
Add the milk to the pan with the tapioca. Then add the vermicelli and cashews plus raisins and bring it to a boil. It will start thickening and the tapioca will turn completely transparent.
Add the maple syrup or sugar and cardamom and let it come to a boil. Add some more syrup or sugar if needed and serve hot or cold.
Notes
* You can use unroasted vermicelli. Add it to a tbsp of ghee and roast on a medium flame, stirring constantly until golden brown **Add half a cup of sugar first and then continue to add more, a few tbsp at a time until it is sweet enough to suit your taste.
