How do you make Payasam where the vermicelli or rice is not mushy? Learn the technique for perfectly cooked ingredients in a creamy, but not overly reduced, milk.
1 Answer
To prevent mushy vermicelli or rice in Payasam and avoid overly reduced milk, cook the vermicelli/rice separately until just tender, then add it to the milk mixture at the end, simmering gently until the desired consistency is reached.
Detailed Explanation:
Making perfect Payasam requires careful attention to cooking times and temperatures. Here's a step-by-step guide to achieving the ideal texture and consistency:
- Prepare the Vermicelli/Rice: Cook the vermicelli or rice separately. For vermicelli, lightly roast it in ghee until golden brown. This enhances its flavor and prevents it from becoming too sticky. For rice, soak it for about 30 minutes before cooking. Cook either in water or milk until they are just tender, about 80% done. They should still have a slight bite to them. Drain any excess liquid.
- Prepare the Milk Mixture: In a separate pot, bring milk (full-fat milk is recommended for richness) to a gentle simmer. Add sugar, cardamom powder, and any other flavorings like saffron or nutmeg. Stir well until the sugar is dissolved.
- Combine and Simmer: Gently add the partially cooked vermicelli or rice to the simmering milk mixture. Stir occasionally to prevent sticking. Simmer on low heat, allowing the flavors to meld and the Payasam to thicken slightly. This should take about 5-10 minutes. Avoid overcooking, which can lead to mushiness and excessive milk reduction.
- Adjust Consistency: If the Payasam becomes too thick, add a little more warm milk to reach your desired consistency. If it's too thin, simmer for a few more minutes, stirring constantly.
- Garnish and Serve: Garnish with chopped nuts like almonds, cashews, and pistachios. Serve warm or chilled.
Pro Tip:
To prevent the milk from scorching at the bottom of the pot, use a heavy-bottomed pan and stir the Payasam frequently, especially during the simmering stage.