If you have leftover palada payasam from your Onam sadya and are looking for a creative way to enjoy it, why not turn it into a delicious pudding? This simple recipe will elevate your leftover payasam into a creamy, satisfying dessert. Here’s how:
Ingredients:
2 cups leftover palada payasam
1 tablespoon cornflour or custard powder
½ cup milk (or coconut milk for added flavor)
1 teaspoon ghee (optional)
2 tablespoons chopped nuts (cashews, almonds, or pistachios)
1 tablespoon raisins (optional)
A pinch of cardamom powder
Instructions:
Prepare the Slurry:
In a small bowl, combine the cornflour or custard powder with the milk to create a smooth slurry. Set this aside for later use.
Heat the Payasam:
Pour the leftover payasam into a pan. If the payasam has thickened too much, add a little milk or water to adjust its consistency.
Gently heat the payasam on medium flame.
Incorporate the Slurry:
Gradually stir the cornflour/custard powder slurry into the warming payasam, continuously stirring to prevent lumps from forming.
Cook the mixture for about 5-7 minutes, or until it thickens to a pudding-like consistency.
Add Nuts and Flavor:
In a separate small pan, heat ghee and lightly roast the chopped nuts and raisins.
Add these roasted nuts and raisins to the thickened payasam, along with a pinch of cardamom powder. Stir well to combine.
Chill and Serve:
Transfer the thickened payasam into serving bowls or a dish.
Allow it to cool slightly, then refrigerate for at least an hour to let it set into a pudding.
Garnish with additional nuts or dried fruits if desired before serving.
Enjoy your creamy, delectable pudding made from leftover palada payasam, chilled to perfection!
