Payasam; also known as kheer in Northern India, specifically in the Punjabi community, is a rice pudding, traditional in South Asia. It’s made by boiling rice, noodles, or broken wheat with milk and sugar, and flavored with cardamom, raisins, saffron, cashews, pistachios or almonds. Out of all the payasam I enjoyed, coconut, cashew and cinnamon were the most popular. It is typically served during a meal alongside your curries or rice, or consumed alone as a dessert.
½ cup rice vermicelli noodles, broken into ½ –inch pieces
Instructions
In a medium sized saucepan combine ghee, cashews, raisins and half the pineapple. Bring to a boil on medium heat, stirring constantly until cashews are browned, about 2 minutes.
Add remaining ingredients except noodles and remaining pineapple. Bring mixture back to a boil then reduce heat to medium and simmer for 10 minutes.
At the 5 minute mark, stir in vermicelli noodles and allow to cook. The mixture should begin to thicken in the last 2 minutes. If it’s too thick for your liking, add a bit more water until your desired consistency is reached.
Place remaining diced pineapple at the bottom of a serving bowl and drop payasam mixture over top. Serve with diced fruits or seeds sprinkled over top. Alternatively, separate the pasayam into 4 small dishes, one for each serving.
Notes
To make vegan, sub the ghee for extra virgin coconut oil. It will change the flavor of the dish, but still taste great!
Ghee is made from dairy, but all lactose and casein is removed in the clarification process. Use your own personal judgement when opting for a dairy-free diet. If you’ve chosen to omit, use vegan suggestion above.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2012/03/flavors-of-india-pineapple-payasam-sweet-pineapple-pudding/