- Preeti Shridhar
Sevaiyan Payasam with Jaggery
Payasam or Kheer is a traditional Indian dessert. It's also made during festivals and as bhog .
Today I am sharing Sevaiyan Payasam sweetened with jaggery , garnished with fried cashews and raisins. Just the way my father in law liked it.
Milk 750 ml
Sevaiyan 1/4 cup +1 tbsp
Jaggery 1/4 cup+ 2 tbsp
Cardamom powder 1/2 tsp
Ghee 1 tsp
Raisins 1 tbsp
Boil milk in a heavy bottom pan.
Let it simmer for five minutes.
In a separate pan roast sevaiyan in a few drop of ghee.
Add this to the simmering milk.
Continue to simmer milk till it thickens considerably but not too thick as sevaiyan will absorb milk as the Payasam cools down.
This Payasam is not thick as the Rice Payasam/Kheer.
Chop cashews into bite size pieces.
Fry cashews and raisins in remaining ghee.
Add half to the Payasam and keep remaining half for garnish.
Mix in cardamom powder also.
In the same pan add jaggery and 2 tbsp water.
Keep it on low heat till jaggery melts.
Simmer it ,till it thickens.
Strain it and add to the Payasam once it cools down slightly.
Garnish with remaining cashews and raisins.
Serve warm or chilled.