You know, sometimes you just get that sudden craving for something sweet, something comforting, and something you don’t have to spend hours making. That was me earlier today. And what popped into my head? Payasam! A quick and easy payasam, to be precise. So, I thought, why not? Let’s do this.
My Little Kitchen Adventure Today
First things first, I headed to my kitchen. I rummaged through my pantry, and thankfully, I had all the bits and pieces. Some fine vermicelli (semiya), a carton of milk – I always go for full cream, it just makes everything richer, doesn’t it? – sugar, a handful of cashews, some raisins, and a few green cardamom pods. My trusty heavy-bottomed pan came out, because the last thing anyone wants is burnt payasam at the bottom.
I started by warming up a spoonful of ghee in the pan. Oh, the smell of ghee! I tossed in the cashews first. I like to get them nice and golden brown, gives them that extra crunch. Once they looked good, I scooped them out and set them aside. Then, in went the raisins. They plump up so quickly, it’s quite satisfying to watch. Out they came too. Next up, the star of the show, the vermicelli. I broke it up a bit as I added it to the same pan with the remaining ghee. I kept stirring it on a low flame, making sure it got evenly roasted to a lovely light golden brown. This step, I feel, really makes a difference to the flavor.
Once I was happy with the color of the vermicelli, I poured in the milk. I usually start with about three cups for about half a cup of vermicelli, but I always keep a bit extra on hand just in case it gets too thick. I brought it to a gentle simmer, stirring occasionally to make sure the vermicelli didn’t clump together or stick to the bottom of the pan. It really doesn’t take long for the vermicelli to cook through, maybe 5 to 7 minutes. You’ll see it soften up nicely.
Hitting the Sweet Spot
When the vermicelli was cooked and the mixture started to look a bit creamy, it was time for the sugar. Now, I’m not one for overly sweet desserts, so I added sugar bit by bit, tasting as I went. It’s always easier to add more than to take it out, right? I also crushed a few cardamom pods – just bashed them lightly with my rolling pin – and tossed them in. I love that fresh cardamom aroma way more than the powdered stuff. It just feels more authentic, more homey.
After the sugar dissolved and the payasam had thickened to the consistency I like – not too runny, not too thick, just right – I stirred back in those golden cashews and plump raisins I’d set aside earlier. I let it all simmer together for another minute or two, just for the flavors to meld.
And honestly, that was pretty much it! From start to finish, I reckon it took me no more than 20, maybe 25 minutes tops. The kitchen smelled amazing, and I had a bowl of warm, comforting payasam ready to go. I dished some out for myself straight away. That first spoonful… pure bliss! Creamy, with the slight bite of the vermicelli, the crunch of the cashews, and that sweet, fragrant cardamom flavor. It really hit the spot.
Why I Keep Coming Back to This
There are a few reasons this simple payasam is such a winner in my book:
- It’s genuinely fast. Perfect for when that sweet craving hits unexpectedly.
- Uses basic pantry staples. Most of the time, I have everything I need without a special trip to the store.
- So comforting. There’s something incredibly soothing about a warm bowl of payasam.
- Customizable. You can adjust the sweetness, add different nuts, or even a pinch of saffron if you’re feeling fancy.
So yeah, that was my quick payasam adventure for the day. Sometimes, the simplest recipes bring the most joy. No fuss, no complicated steps, just good old-fashioned deliciousness. Definitely making this again soon!