PINK PAYASSAM

Look's like "bubur cha-cha"  ha ! but it's not. It's payasam a popular Indian pudding. Originally it's white or yellow with some saffron but mine was a bit different, I made it pink by adding some pink colouring and pink sago. This pudding is creamy and sweet. With some ghee and cashew nuts made it more fantastic. Perfect sweet ending for lunch or dinner.

Pink Payasam

Ingredients:

Semiya (Vermicelli) : ¾ cup

Full cream Milk: 1 litre

Sugar: ¾ cup

Ghee: 2 tbsp.

Cashew nuts: 8 nos.

Raisins: 1 tbsp.

Cardamom powder: 1 tsp.

Sago ½ cup

Drops of pink colour

Directions:

Heat 1 tbsp. of ghee in a wide mouthed, thick bottomed pan. Break the cashew nuts into small pieces and fry them in the ghee to a golden color, remove. Add the raisins fry them until they are fluffy, remove. Add the remaining ghee and fry the vermicelli to a golden brown. Add ½ litre of milk and boil, stir occasionally so that the milk doesn’t get burnt nor boil over. When the vermicelli has absorbed all the milk, add some more milk and allow the vermicelli to cook well. It will take approximately 20 minutes. When the vermicelli is cooked (it should be mushy in consistency), add the sugar and remaining milk, coloring  and sago. Boil for some more time until the payasam is thickened. Remove from the stove and add the cardamom powder. Garnish with fried cashew nuts and raisins.

Hem....hem....nampak macam bubur cha-cha ya tapi bukan bubur cha-cha...ini adalah payasam...pudding kegemaran masyarakat Indian. Biasanya warnanya putih atau kuning. Tapi saya buat payasam saya pink sebab sukakan warnaya yang lembut dan masukkan sedikit  sago biji. Pudding ini harum dengan campuran ghee dan buah pelaga dan jika mahukan warna kuning biasanya diletakkan saffron. Memang harum, lemak dan manis. Cukup sesuai sebagai pencuci mulut.

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