Payasa is an Indian dessert from the Karnataka region. I discovered it when I was in India, and what I immediately loved was the cardamom cream flavor. The vermicelli in the dessert was more an acquired taste. But I think at the end, it gives an original texture to the cream.
For about 4 portions, you will need:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Resting Time: At least 2 hours
Start by breaking your vermicelli in small pieces.
Remove the shells from the cardamom pods and crush them in a mortar or with a heavy pan.
Keep the cardamon powder on the side.
Place the butter into a saucepan and add the vermicelli pieces. Let them brown.
Once the vermicelli is golden brown, reduce the heat to medium-low, add the milk and stir for about 2 to 3 minutes.
Then add the crushed cardamom and the sugar, and stir for about 4 to 5 minutes.
Turn off the heat, transfer your dessert into a container and let it cool down.
Once it had cooled down, place the container in the fridge for at least 2 hours.
Enjoy cold by itself, or with a few brownies!
For about 4 portions, you will need:
- 15 grams of vermicelli
- Some butter (about 2 teaspoons, only to roast the vermicelli)
- 2 cups of milk
- 3 tablespoons of sugar
- 5 cardamom pods
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Resting Time: At least 2 hours
Start by breaking your vermicelli in small pieces.
Remove the shells from the cardamom pods and crush them in a mortar or with a heavy pan.
Keep the cardamon powder on the side.
Place the butter into a saucepan and add the vermicelli pieces. Let them brown.
Once the vermicelli is golden brown, reduce the heat to medium-low, add the milk and stir for about 2 to 3 minutes.
Then add the crushed cardamom and the sugar, and stir for about 4 to 5 minutes.
Turn off the heat, transfer your dessert into a container and let it cool down.
Once it had cooled down, place the container in the fridge for at least 2 hours.
Enjoy cold by itself, or with a few brownies!
As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!
Whipped up by Charline Leblond
Whipped up by Charline Leblond
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