A milk based pudding/payasam flavored decadently with Cocoa,Saffron threads,garnished with dry fruits plus nuts.This is my mom's specialty that I made today for TamiZh New Year.Well mom makes it minus the Cocoa powder. I borrowed her recipe and added some Zing. So how do you like it?Sending this as an entry to PrestoPastaNights hosted @ More than Words. For more pudding choices go here and check the links for at-least half a dozen puddings from there. Enjoy!
- Vermicelli(Semolina) - 1/2 cup
- Whole Milk - 3 cups
- Cocoa Powder - 2 tbsp
- Raisins, Craisins - 1 tbsp each
- Cashews - 2 tbsp
- Sugar - 4 tbsp
- Saffron threads - 1 tsp, soaked in 2 tbsp of warm milk
- Butter or Ghee(Clarified Butter) - 2 tbsp
- Cardamom - 3 pods, smashed and shells discarded
- In a skillet, heat a tbsp of butter and fry the nuts until browned. Add the dry fruits at the very end and saute quickly until they are slightly plumped.Set aside.
- In the same skillet, add another tbsp of butter and add the Vermicelli.Brown it and set aside.
- In a thick saucepan, heat the milk, add cardamom, cocoa powder and sugar. Keep stirring constantly for 5 -10 minutes until they are evenly incorporated.
- Add the vermicelli and cook for 10 more minutes. Pour the milk soaked saffron threads and switch off stove.
- Transfer the pudding to a serving dish and garnish with browned nuts and dry fruits.
- Serve warm or chilled.
- The pudding thickens after a while. Cold milk can be added if a lighter consistency is preferred.
- Cocoa in the pudding makes it slightly bitter. Adding more sugar helps or enjoy as is.