Recipe for quick and easy cashew nut payasam
Payasam, a pudding made by reducing milk with the addition of grains (rice / wheat), lentils (chana dal), processed grains (semia / beaten rice) or nuts (almonds / cashews) or even vegetables (carrot / pumpkin), is a very popular sweet dish in Indian kitchens. On most auspicious days, there will be one payasam or the other prepared in my grandmother’s kitchen, even if it is the utterly simple mix of melted jaggery, cooked rice and some milk, with a sprinkle of cardamom powder.
My mom makes the regular Paal Payasam- which is the gold standard made by reducing milk until it is a pale pink in colour with some added rice grains or Semiya Payasam- made with vermicelli and milk. Most payasams or kheers have a long cooking time as the milk needs to be kept on a slow simmer until it is reasonably thick, acquiring a mildly caramelised rich taste.
Check out some other quick Indian dessert recipes for festivals:
Easy Kesar Burfi with milk powder
My cashew nut payasam recipe is a quicker version and uses cashewnuts instead of the traditional rice or vermicilli.