Cornmeal Payasam is a delightful Indian dessert made with roasted cornmeal, milk, and flavored with cardamom. To prepare, start by frying cashew nuts and raisins in ghee until golden, then set them aside. In the same pan, lightly roast cornmeal for a minute, then transfer it to a pressure cooker with water and cook for 2-3 whistles. Once cooled, mash the cornmeal and combine it with sugar and milk, bringing the mixture to a boil. In a separate bowl, mix almond powder with additional milk and add it to the Payasam, allowing it to boil briefly. Finally, stir in cardamom powder and the fried nuts and raisins. The dish can be served hot or cold, making it a versatile and tasty treat.
Cornmeal Payasam Recipe
Cornmeal Payasam
6
servings5
minutes30
minutesThis Payasam is a delicious dessert made with cornmeal, milk and Badam mix powder. It is garnished with cashew nuts and raisins, and can be enjoyed hot or cold.
Ingredients
Cornmeal – 1 cup
Sugar – 3 to 4 tablespoons or as per taste
Ghee – 1 teaspoon
Milk – 4 cups
Badam Mix Powder – 4 tablespoons (Optional)
Cardamom Powder – ¼ teaspoon
Cashew Nuts – few
Raisins – few
Directions
- In a frying pan, heat the ghee and add cashew nuts and raisins. Fry for a few seconds and set aside.
- In the same pan, fry the cornmeal for one or two minutes.
- Transfer it to a pressure cooker and add two cups of water. Pressure cook it for two to three whistles. Once cooled, remove the lid and mash it well.
- Add sugar and 3 cups of milk to the cooked cornmeal and bring it to a boil.
- Meanwhile, mix the Badam powder with the remaining one cup of milk and stir it well. Add this mixture to the Payasam and stir. Allow it to boil for a few more seconds.
- Finally, add cardamom powder, fried cashews and raisins and remove from heat.
- Serve hot or cold.
Notes
- Adding badam mix powder is optional. (You can use MTR Badam Feast or Aachi Badam Drink Mix or any other brand available). Without Badam powder, the Payasam can still be prepared. Also note that the milk should be pre-boiled before adding to the Payasam.
wow, it looks good, tried it. yum, mum
Many of your recipes are seems easy and tasty.
Thank you Jothi for your feed back and comments.
dear madam
can we use the two string sugar syrup of chandrakala for badusha also
Hi Sudha,
For Badusha one string consistency is recommended since badusha should soak in the syrup and absorb the sugar. But suryakala/chandrakala, coating of the sugar syrup is enough and hence use two string consistency. However, it depends upon one’s own taste.
Hi Madam,
Today only I saw your website. Its super & useful. I am amazed at your talent, creativity and versatility. Thank u so much for your service. Kindly provide more recipes …..
Welcome to our site Sankari. Hope you will try some of the recipes and post your comments.