You have encountered various unique recipes on Onmanorama Food, but we aim to surprise you once more. How about infusing a spicy twist into the beloved pal payasam?
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Payasam, a cherished Kerala dessert, enjoys immense popularity globally. Alongside the traditional variations, there are innovative renditions incorporating unconventional ingredients. For instance, payasam crafted from sweet vegetables like pumpkin has garnered its own set of enthusiasts. Unconventional choices such as banana flowers have also made their mark in the realm of payasam-making. Now, let’s elevate the experience by introducing a sweet and spicy version. Drawing inspiration from Kanthari halwas, the fusion involves incorporating spicy green chillies into the classic palpayasam recipe, resulting in a tantalizing blend of flavors. Intrigued? Explore the recipe provided below.
Ingredients
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- 15 piquant green chillies
- 2 liters milk
- 1 cup sugar
- ½ cup sago
- 1 tsp cardamom powder
- A pinch of salt
- 40 cashews
- 30 raisins
- 4 tbsp ghee
Preparation
- Deseed the green chillies.
- Boil eight green chillies in water.
- Once cooled, blend the boiled chillies and sugar in a mixer.
- Rinse the sago rice and soak for at least five minutes.
- Combine the soaked sago, 1 tbsp ghee, and blended green chillies in milk and bring to a boil.
- As the sago pearls near tenderness, introduce sugar, salt, and ½ tsp cardamom powder.
- Simultaneously, sauté the remaining green chilies (finely chopped), cashews, and raisins in ghee.
- As the payasam thickens, add the prepared ingredients along with cardamom powder.
- Thoroughly combine all elements.
- Allow the payasam to sit for a minimum of fifteen minutes to enhance the flavors.
While crafting this payasam is relatively straightforward, it is crucial to strike a balance in flavors. The ideal pal payasam should offer a harmonious blend of sweetness and a subtle hint of spiciness.