Paal Payasam | Kheer with condensed milk | sevaiyan kheer

Payasam is the term used for milk pudding in the Tamil language from India. there are varieties of Payasam like tender coconut payasam, moong dal, payasam, millet payasam, sago pearls payasam, rice payasam kozhukattai payasam (sweet dumpling payasam) etc.

In my blog you can find all these recipes, and I personally prefer to publish the recipes that i cook in my life on a regular basis. so my blog post features proven recipes and not the experimented ones. As a result, I can assure you that the recipes are absolutely delicious.

Method to prepare this Pudding :

1. In a pot, allow 1 litre of whole milk to boil.
2. While it is boiling, heat another pan, add a tablespoon of ghee, and roast the vermicelli well on low flame for a couple of minutes without letting them burn.
3. I don’t prefer the long, thin sevaiyan / vermicelli, as I have never liked them since my childhood. So I prefer these short strands of vermicelli.
4. Once they are roasted, add them to the water and let it boil for 10 minutes. then transfer them to the boiled milk and continue to cook till the vermicelli is well cooked.
5. Add condensed milk at this stage when the vermicelli is well cooked. 10 minutes from adding it, keep stirring with a laddle continuously and allow it to boil. This gives the payasam the taste we are looking for.
6. In a small pan, add ghee and roast the dry nuts and raisins. I prefer cashews and black raisins only, as they give a perfect balance to the payasam.
7. Serve with saffron topping  or edible gold/silver foil. Or skip this step its totally optional.

Note:-

1. I don’t prefer sago pearls in this recipe where we are using condensed milk because sago pearl does not absorb it. Instead plain vermicelli keeps the taste simple and perfect. so this above image is made with vermicelli and sago pearls where instead of condensed milk we replace with white sugar.
   Use a big vessel while preparing this sweet.
   2. You can adjust the amount of sweetness as per your choice. Add condensed milk little by little and check the amount of sweetness that suits your taste buds.
   3. I am a sweet tooth person, and I prefer sharp sweetness in Indian puddings and desserts.

Check out my ‘paasi paruppu payasam’ recipe by clicking on this link.

Check out my ‘Charkara pongal payasam’ by clicking on this link.

No matter which part of the earth you are, i guarantee you will love this flavour. It is a nutritious sweet that we offer to our Indian gods on special occasions. I believe that offering to any god is auspicious.