Mixed Payasam

Mixed Payasam(கலவை பாயாசம்):

The South Indian version, payasam or payasa  is an integral part of traditional South Indian meals. South Indian payasam also makes extensive use of jaggery and coconut milk in place of sugar and milk. Vermicelli is commonly used. The most common types of payasam in Southern India, include Pal (milk) payasam, Javvarisi (sago/tapioca pearls) payasam, Semiya (vermicelli) payasam, Paruppu (dhal) payasam, Nei (ghee) payasam (also known as Aravana payasam), Carrot payasam, Wheat payasam, Wheat rava (wheat semolina) payasam, and Arisi Thengai (coconut & rice) payasam, which a traditional Iyengar style recipe.

In a South Indian meal, payasam or payasa is served first at any formal or auspicious occasions. Payasam is also served after rasam rice, while rice with buttermilk forms the last item of the meal. Payasam also forms an integral part of the Kerala feast (sadya), where it is served and relished from the flat banana leaf instead of cups. 

In Malayalee or Kerala cuisine, there are several different kinds of payasam that can be prepared from a wide variety of fruits and starch bases, an example being chakkapradhaman made of jackfruit pulp, adapradhaman made of flat ground rice.

The Hyderabadi version is called gil e firdaus, and is quite popular. It is a thick kheer made of milk and bottle gourd. Gil e firdaus, literally translated, means the clay of paradise.

Payasam is served as an offering to the Gods in South Indian Hindu temples during rituals and ceremonies. Now I am calling it as Mixed payasam because I ma going to use Rava, Vermicelli, and Javvarisi together.

                                   Mixed Payasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time:5 mins    |  Cook time: 15 mins     |  Serves: 3

Ingredients

Rava - 1/4 cup

Vermicelli - 1/4 cup

Javarisi/Sago - 1/4cup

Jaggery - 1/2 cup

Milkmaid - 1/4 cup

Cardamon powder - 1/4 tsp

Cashew + Rasins - needed

Salt - a pinch

Ghee - 1tbsp

Water - 1 cup

Descicated coconut - 1tsp(optional)

Kewda essence - 1/4tsp (optional)


**Incase if u skip milkmaid and use plain milk then increase the jaggery level to 3/4th cup.
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                                                       Method:

• First add ghee in a pan and roast the cashews and raisins and set aside. In a pan add the jaggery in water and allow it to melt.
  
• In he same pan add the vermicelli, sago and rava and fry till aroma rises. 
  
• When all the jaggery has melted well and starts to boil add the rava, vermicelli and sago to it and allow it to boil. Now I am using very fine vermicelli from Turkey and vannila flavoured fine sago from Thailand so I am adding it staright to the jaggery liquid. Because they require just 3 mins to get cooked. When you use normal vermicelli and sago cook them in hot water and when they are 3/4 th cooked and add it to the jaggery.
  
• Now add the milkmaid /condensed sweet milk and mix well. Adjust jaggery and sweet condensed milk accordingly. If u want to skip milkmaid then use plain milk and increase the level of jaggery to 3/4th cup. When its cooked well add the cardamon powder, salt and roasted raisins and cashews and mix well.
  
• Finally add the desicated / grated coconut and kewda essence  and mix well. These two are purely optional. U can add Rose essence instead of Kewda essence. Now pour it in a bowl and serve it.