East Indian Farina Hot Cereal Payasam
Indulge in the comforting flavors of East Indian Farina Hot Cereal Payasam, a luscious dessert that blends the nutty richness of toasted farina (cream of wheat) with the creamy decadence of milk and jaggery's caramel sweetness. This traditional South Indian-inspired dish is delicately spiced with crushed cardamom and infused with optional saffron for a luxurious touch. Topped with golden fried cashews and plump raisins sautéed in ghee, every spoonful promises a delightful medley of textures and aromas. Simple yet irresistibly satisfying, this warm payasam is perfect for celebrations or as a cozy treat any day of the week. Serve it warm for ultimate comfort or chilled for a refreshing summer twist!
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Recipe Information
Ingredients
- 0.5 cups Farina (cream of wheat/semolina)
- 2 tablespoons Ghee (clarified butter)
- 4 cups Whole milk
- 1 cup Water
- 0.5 cups Jaggery (or brown sugar)
- 4 pods Cardamom pods (crushed)
- 2 tablespoons Cashews
- 2 tablespoons Raisins
- 1 pinch Saffron strands (optional)
- 1 pinch Salt
Instructions
In a heavy-bottomed pan, heat 1 tablespoon of ghee over medium heat. Add the cashews and sauté until golden brown. Remove the cashews and set them aside.
In the same pan, sauté the raisins in the remaining ghee until they puff up. Remove and set them aside with the cashews.
Add the remaining 1 tablespoon of ghee to the pan. Reduce heat to medium-low and add the farina, stirring continuously to toast the grains evenly. Cook for about 4-5 minutes or until the farina turns light golden and emits a nutty aroma. Set this aside.
In a separate saucepan, combine the milk and water, and bring it to a gentle boil over medium heat. Stir occasionally to prevent the milk from scorching.
Once the milk mixture begins to simmer, gradually add the toasted farina, stirring constantly to avoid lumps. Cook on low heat, stirring frequently, for about 10 minutes, or until the mixture thickens and the farina is fully cooked.
Meanwhile, in a small pan, melt the jaggery with 2-3 tablespoons of water over low heat. Stir until completely dissolved. Strain the jaggery syrup through a fine sieve to remove impurities.
Stir the jaggery syrup into the farina and milk mixture. Add the crushed cardamom pods and a pinch of salt. Let the payasam simmer for another 5 minutes, stirring occasionally.
If using saffron, steep the strands in 1 tablespoon of warm milk for a few minutes before adding them to the pot. Stir well to combine.
Turn off the heat and garnish the payasam with the fried cashews and raisins. Serve warm or chilled, depending on your preference.
Nutrition Facts
Calories |
1486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 610 mg | 27% | |
| Total Carbohydrate | 192.1 g | 70% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 164.8 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 12.4 mcg | 62% | |
| Calcium | 1296 mg | 100% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1773 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
