Irish Whisky Cream Payasam: Tips To Make The South Indian Dessert With A Twist
Payasam originated from South India and is a go-to dish when someone thinks of sweets. It is easy to make with lots of roasted nuts, and it has simple steps and fewer ingredients. This milk-based drink is made by blending rice, jaggery, and ghee. As the dish is highly versatile, it can be modernised with a distinct flavour profile and texture.
Making the desert creamier and denser, this modern twist on payasam makes up for an ideal gathering or any occasion. Try this unique payasam recipe by Shreya Agarwala in your home without any extra ingredients or complex methods.
Step-By-Step Irish Whisky Cream Payasam Recipe Guide
Ingredients
1 litre full-fat milk
100 g rice, soaked
150 g jaggery
5 ml ghee
30 ml Bailey’s
50 g cashews
50 g almonds
50 g raisins
2 g green cardamom
5-6 strands of saffron
Method:
In a heavy-bottomed vessel, 5 ml of ghee is first heated until it melts and turns aromatic. Then, one needs to add 100 g of soaked rice to this and stir constantly so that it toasts a little and takes on a nutty aroma. In addition to making sure the rice cooks uniformly, this step improves the overall flavour.
Pour in 1 litre of full-fat milk once the rice has been thoroughly covered in ghee and has started to emit its aroma. Payasam's creamy base is made from milk, and a rich texture is guaranteed when full-fat milk is used. After that, the mixture is allowed to simmer gently so that the rice can absorb the milk and gradually become softer. Occasionally, stirring keeps it from sticking to the vessel's bottom.
The payasam thickens and acquires consistency as the rice and milk boil together. At this point, 150 g of jaggery is added, which gives the dish a rich, caramel-like sweetness that goes well with its creamy texture.
To add a more nuanced, earthy flavour, jaggery is substituted for ordinary sugar. A pinch of saffron is added with the jaggery, giving the payasam a faintly golden hue and a flowery scent. 5 g of green cardamom powder is used to further enrich the flavours and balance the sweetness with a somewhat spicy note. To ensure a smooth, uniformly sweetened payasam, the heat is kept low to allow the jaggery to melt fully.
In the meantime, add 50 g cashews, 50 g almonds, and 50 g raisins to 5 ml of heated ghee in a different pan. They release their nutty aroma and give the creamy payasam a crisp contrast when they are stirred periodically until they turn golden brown. The natural flavours of the nuts are enhanced and become more noticeable when they are toasted in ghee.
About three-fourths of the nuts are added to the simmering payasam after they have been evenly roasted, with the remaining nuts being set aside for garnish. This ensures that every bite has layers of texture as some of the nuts soften somewhat while others keep their firmness.
The payasam is finished with a smooth, velvety finish and faint hints of Irish cream when 30 ml of Bailey's is added as a finishing touch. The Bailey's add an opulent richness while blending seamlessly with the payasam's creamy flavours. After that, the mixture is heated for a further two minutes, which is just long enough to let the flavours combine without losing the Irish cream's flavour. To make sure everything is well incorporated, give it one last stir in the end.
When finished, the payasam is poured into a serving bowl, like kulhad. Add the reserved roasted nuts on top to add one more layer of crunch and presentation. The cardamom flavours, the nutty crunch of the cashews and almonds, and the sweetness of the jaggery balance the dish's rich, creamy texture, which is now ready to be served. The Bailey's give this classic dish a contemporary twist, giving it a modern twist.
Drink Responsibly. This communication is for audiences above the age of 25.
