Photograph of the finished Payasam

India · Chè mì sợi sữa Payasam

Payasam

45 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Somen noodles Somen noodles 280 g
  • Photograph of Fresh milk Fresh milk 3.2 l
  • Photograph of Sugar Sugar 440 g
  • Photograph of Ghee Ghee 140 g
  • Photograph of Cardamom Cardamom 20 g
  • Photograph of Cashews Cashews 140 g
  • Photograph of Raisins Raisins 120 g
  • Photograph of Saffron threads Saffron threads 0.8 g

Method

  1. 1 Break the noodles into short pieces and toss them in ghee butter for 4 minutes until golden brown.
  2. 2 Roasting the noodles in ghee is a crucial step; unroasted noodles will become mushy and sticky in the milk.
  3. 3 Roast the cashews and raisins in ghee separately, then remove them.
  4. 4 Simmer the milk until it reduces to three-quarters of its original volume over 25 minutes, then add the pasta and cook for 8 minutes.
  5. 5 Add sugar, cardamom, and saffron, then simmer for 4 minutes.
  6. 6 Sprinkle with roasted cashews and raisins when serving; it can be eaten hot or cold.

With an appliance

  • Oven 39 min

    Replace steps 4–5: put the milk and roasted noodles into a pot, cover loosely, place on the middle rack of the oven at 150 degrees for 27 minutes, stir once at minute 18, then add sugar and seasoning; shorten the cooking time by about 6 minutes compared to the 25 minutes for simmering the milk, then cook the noodles for 12 minutes. Even heat helps prevent the milk from burning and keeps the noodles soft without becoming mushy. Cashews and raisins from step 3 should be roasted separately.

Start cooking