Payas
‘Payas‘ is a Goan traditional sweet dish made up of rice, milk and sugar flavoured with cashew nuts, raisins, cloves and cardamom. Sabudana (sago) can also used in its preparation. It can be made with coconut milk and jaggery too. South Indians call it ‘Payasam’ and North Indians call it ‘Chawal ki Kheer’, in International terms it would be called Rice & Milk Pudding.
Measurement : 1 cup = 180 ml
Serves: 4
Ingredients:
- Rice (preferably ambemohar) – 1/2 cup
- Full cream milk (boiled) – 1/2 ltr
- Sugar – 1/2 cup
- Cashew nuts and raisins – as per your requirement
- Saffron – 8 strands (optional)
- Cloves – 2
- Green cardamom – 2 to 3
Procedure:
- Wash and soak rice for 15 to 20 min.
- Pressure cook rice till it is slightly over cooked.
- Transfer it to a thick bottomed pan and mash it slightly.
- Add boiled milk and cook on medium flame by stirring continuously.
- When it starts thickening add cashew nuts, raisins and saffron. Cook further till you get desired consistency.
- Crush cloves with the help of pestle, but do not powder.
- Add crushed cloves and sugar and stir well.
- Simmer for 2 to 3 min, keep stirring.
- Crush the cardamoms with the help of mortar and pestle.
- Put off he flame and add cardamom powder.
- Serve hot / at room temperature / chilled.
Tip:
- A pinch of salt may be added, if you like.
- If you want thin flowing payas, then add more milk.
- For ‘Navyacho Payas’ prepared for Rishi Panchami (the day after Ganesh Chaturthi), few rice seeds of the freshly harvested rice stalks are added in the preparation.
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