Payasam: South Indian Milk Dessert
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Origin
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Description
Payasam — the South Indian equivalent of kheer but using vermicelli, rice noodles, lentils, or semolina rather than rice grain — achieves a different texture through the dissolution of its base component into the milk. Semolina payasam (rava kesari) sets firmly enough to be cut into squares; vermicelli payasam remains pourable; rice payasam falls between. Each uses the same coconut milk or full-fat dairy milk base with cardamom and saffron.
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The Thread
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Flavour Context
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Pillars V — VII
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