Seviyan / Payasam – Indian dessert

  

 

I love this warm on a cold day – or cold on a hot day!   Add more raisins and cashews if you desire for more taste.

    1/4 cup seviyan (about 1 handful of seviyan)
    4 Tablespoon sugar
    1 tablespoon cashew pieces
    1 tablespoon raisins
    1/8 teaspoon cardamom powder
    pinch of saffron soaked in milk
    1 teaspoon ghee
    1 cups of whole milk
    1 cup thickened milk (precooked to half volume) or light cream

Method:

    Fry/roast the seviyan (unless already roasted), cashews and raisins separately with a little ghee.
    Keep it aside.
    Simmer the milk on a low flame.
    Once it starts boiling, add roasted seviyan/shavige.
    Let it simmer on medium low heat for 8 minutes.
    Stir it in between to prevent the payasam from sticking to the bottom of the pan.
    After 8 minutes, add sugar and saffron. Let it boil on a low flame for 5 to 6 more minutes or until
    proper consistency is reached ( seviyan cooked well and blends with the milk)
    Turn off the heat and add cardamom powder, fried cashews, and raisins. Mix well.
    Serve hot or cold.

Note: Seviyan has the tendency to absorb the liquid, payasam becomes thick after it cools down. If that happens, boil some milk and add it to payasam