Paal Payasam is a Main dessert of Tamilnadu
Paal means ‘milk’ and Payasam ‘liquid dessert’ or dessert having soup like consistency. This is the most favourite and the most respected dessert of Tamilnadu and all over South India. Paal Payasam is one of the important recipes in the menu on every special occasion and festivals of South India. Even though Payasam is prepared in many different ways with different ingredients, using javvarisi (sago or sabudana) and semiya (semolina) is one of the old ingredients still used predominantly on special occasions. I love this recipe. Find the ingredients in the next images.
Ingredients for Paal Payasam
Water – 1 litre
Javvarisi or Sago – 100 grams
(Roasted) Semiya or Semolina – 100 grams
Sugar – 250 grams (Or you can have it as your taste)
Cashew Nuts – 10 numbers (you can have more)
Kismis or dry grapes – 10 numbers
Cardamoms – 4 Numbers crushed
Grated Coconut – 2 tablespoons
Ghee or Clarified Butter – 2 tablespoons
Let’s start cooking the delicious Paal Payasam with semolina and sago.
You can make your Paal Payasam better by:
- Adding the necessary amount of saffron;
- Soaking sago (javvarisi) for 10 minutes before cooking;
- Adding thick milk and cream; and
- Adding more nuts such as almonds and pistachio.
I hope you enjoyed this recipe. Thank you for visiting. Have a great day 😀