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.
- **Roasting the base before adding liquid:** Vermicelli, semolina, or rice is dry-roasted in ghee until golden before liquid is added. The roasting develops the Maillard nuttiness and seals the surface of the starch, controlling how rapidly it absorbs milk. - **Coconut milk:** Traditional Kerala payasam uses coconut milk rather than dairy — the coconut fat carries the cardamom's fat-soluble compounds differently from dairy fat, producing a distinct flavour register. - **Jaggery:** The traditional South Indian sweetener for payasam — its caramel-molasses note adds complexity that refined sugar cannot match. - **Cashews and raisins:** Fried in ghee until the cashews are golden and the raisins plump — stirred through at service. The plumped raisins release their concentrated sweetness alongside the cashews' richness.
Indian Cookery Course