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Main Course

Peda Payasam

A festive Kerala payasam that demands patience and rewards it generously. Milk is simmered for the better part of an hour, thickened with care, sweetened with jaggery or sugar, and served with a prayer that there are leftovers.

Ingredientsfor 3 servings

Milk powder ¾ cup
200 g Condensed milk
½ Tablespoon Ghee
Saffron A pinch
Nutmeg powder A pinch
Cardamom powder A pinch
Almonds A, a few — crushed
Pistachios A, a few — crushed
½ litre Milk
½ cup Milk powder
¼ To Condensed milk depends upon your preference of sweetness
1 Tablespoon Cooked sago
1 Tablespoon Roasted almond powder
Saffron A pinch — for garnishing
1 Teaspoon Roasted pistachio powder

Preparation

Step 1
To make pedas:-.
Step 2
Mix the milk powder, condensed milk and ghee in a large microwave safe bowl.
Step 3
There shouldn’t be any lumps.
Step 4
Microwave on high for 1 minute.
Step 5
Add saffron, nutmeg powder and cardamom powder and give a mix.
Step 6
Microwave on high for 1 more minute. Take it out and stir again. Again microwave for 1 minute. Remove from the oven and mix again.
Step 7
The mixture would thicken. If not, microwave on high for 30 seconds. Mine was ready by this time.
Step 8
Allow it to cool down a bit.
Step 9
Apply ghee on your palms and start shaping the pedas.
Step 10
I used a mould to shape the pedas.
Step 11
Apply ghee on the mould.
Step 12
Place a pinch of crushed almonds and pistachios in the centre of the mould and fill it with the peda mixture. Invert and place it on a wide plate.
Step 13
To make payasam:-.
Step 14
Mix milk, milk powder and condensed milk in a bowl without any lumps.
Step 15
Transfer it to a saucepan and let it boil. Keep stirring at regular intervals. Otherwise it would stick to the bottom of the pan.
Step 16
When it reduces to ¾th, add in the cooked sago and roasted almond powder and Stir everything together thoroughly.
Step 17
When it becomes thick but still in pouring consistency, turn off the heat.
Step 18
Allow it to cool.
Step 19
Final Step:-.
Step 20
Transfer the pedas to a serving bowl.
Step 21
Pour the payasam/kheer mixture over it.
Step 22
Garnish with pistachio powder and saffron.

Tip

Keep stirring throughout — the cream that forms on the sides should be scraped back in. That is where the richness comes from.

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Ingredientsfor 3 servings

Milk powder ¾ cup

200 g Condensed milk

½ Tablespoon Ghee

Saffron A pinch

Nutmeg powder A pinch

Cardamom powder A pinch

Almonds A, a few — crushed

Pistachios A, a few — crushed

½ litre Milk

½ cup Milk powder

¼ To Condensed milk depends upon your preference of sweetness

1 Tablespoon Cooked sago

1 Tablespoon Roasted almond powder

Saffron A pinch — for garnishing

1 Teaspoon Roasted pistachio powder

Preparation

Step 1

To make pedas:-.

Step 2

Mix the milk powder, condensed milk and ghee in a large microwave safe bowl.

Step 3

There shouldn’t be any lumps.

Step 4

Microwave on high for 1 minute.

Step 5

Add saffron, nutmeg powder and cardamom powder and give a mix.

Step 6

Microwave on high for 1 more minute. Take it out and stir again. Again microwave for 1 minute. Remove from the oven and mix again.

Step 7

The mixture would thicken. If not, microwave on high for 30 seconds. Mine was ready by this time.

Step 8

Allow it to cool down a bit.

Step 9

Apply ghee on your palms and start shaping the pedas.

Step 10

I used a mould to shape the pedas.

Step 11

Apply ghee on the mould.

Step 12

Place a pinch of crushed almonds and pistachios in the centre of the mould and fill it with the peda mixture. Invert and place it on a wide plate.

Step 13

To make payasam:-.

Step 14

Mix milk, milk powder and condensed milk in a bowl without any lumps.

Step 15

Transfer it to a saucepan and let it boil. Keep stirring at regular intervals. Otherwise it would stick to the bottom of the pan.

Step 16

When it reduces to ¾th, add in the cooked sago and roasted almond powder and Stir everything together thoroughly.

Step 17

When it becomes thick but still in pouring consistency, turn off the heat.

Step 18

Allow it to cool.

Step 19

Final Step:-.

Step 20

Transfer the pedas to a serving bowl.

Step 21

Pour the payasam/kheer mixture over it.

Step 22

Garnish with pistachio powder and saffron.