Authentic Payasam
Use extracted coconut milk for making rich, traditional sweet delicacies. Also great as a topping or filler when sprinkled on desserts.
Ingredients
- 1.5 cups Maharani Coconut Powder
- 2.5 cups warm water (for milk extraction)
- 1 cup roasted Vermicelli (Semiya) or Rice Ada
- 1.5 cups Jaggery (grated) or Sugar
- 1/2 tsp cardamom powder
- 10-15 cashew nuts
- 10-15 raisins
- 2 tbsp ghee
Need help preparing coconut?
Use our interactive rehydration calculator to find the exact powder-to-water ratios.
Open Rehydration CalculatorPreparation Steps
01
Extract milk: Extract thin and thick coconut milk from the Maharani Coconut Powder using the warm water (blend, strain, and repeat as done for stews).
02
Prepare Jaggery: If using Jaggery, melt it in a separate pan with 1/4 cup water and strain it to remove impurities.
03
Cook Vermicelli: In a thick-bottomed pan, cook the vermicelli or ada in the thin coconut milk on medium heat until soft.
04
Combine and thicken: Add the strained jaggery syrup (or sugar) and cook until the mixture slightly thickens.
05
Add thick milk: Reduce the heat to the lowest setting and pour in the thick coconut milk and cardamom powder. Stir well and warm it, but do not let it boil. Remove from heat.
06
Garnish: In a separate small pan, heat ghee and fry the cashew nuts and raisins until the nuts are golden and raisins puff up. Pour the fried nuts, raisins, and ghee over the payasam and stir gently.
Chef's Notes
TipYou can add a pinch of dry ginger powder (chukku) along with the cardamom for a deeply traditional flavor profile.
Serving SuggestionServe warm or chilled as a dessert after a grand meal.