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Prep Time5 minutes
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Cook Time20 minutes
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Serving16
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Serv Size1/2 cup
This is one of those delightful recipes that happen by happy accident. I was trying to make my usual creamy white payasam one day when it turned out way too runny for my liking. As I rummaged through my kitchen for ideas, my eyes fell on a nearly empty packet of custard powder. “Why not?” I thought, and that simple decision led to a delicious fusion dessert that I absolutely loved.
It was a random day, but we ended up having unexpected guests, and they all enjoyed it too! While I usually stick to the classic version, this variation is one I’d definitely recommend when you’re craving something familiar with a playful twist. Especially if you’re like me and love your payasam chilled and creamy, the custard element makes it even more refreshing served that way. Oh, and don’t forget the saffron on top… always my favorite finishing touch! 🌸
Ingredients
Custard Payasam
Directions
This recipe is as fun to make as it is to eat! With simple steps and a little custard magic, you’ll be turning basic pantry staples into a creamy, comforting payasam with a delightful twist. Follow along and you’ll have a fusion dessert that’s sure to impress, whether it’s a cozy family dinner or an unexpected guest situation!
Sauté the sago: In a saucepan, add about ¼ tablespoon of the ghee and lightly sauté the sago over medium heat until they turn bright and opaque. This takes less than a minute, keep an eye on them!
Cook the sago: Pour in ½ to ¾ cup of boiling water and cook the sautéed sago on low heat until they turn transparent.
Toast the vermicelli: In a separate nonstick pot, add the remaining ghee and sauté the vermicelli until golden brown. If using pre-roasted vermicelli, a light sauté is enough.
Add milk and simmer: Pour the milk into the pot and bring it to a boil. Stir occasionally to avoid sticking. Lower the heat and simmer for 5-10 minutes, or until the vermicelli is cooked through and soft. By now, the mixture should have thickened slightly.
Sweeten the mix: Add the condensed milk, saffron, cardamom powder, and about ½ cup sugar. Stir until well combined.
Make the custard slurry: In a small bowl, mix the custard powder with the reserved milk until fully dissolved.
Add the custard: Pour the custard mixture into the pot and stir well. The mixture will begin to thicken more.
Adjust the sweetness: Taste and adjust the sweetness. Add more sugar if needed.
Cool and adjust consistency: The payasam will continue to thicken as it cools. If it gets too thick, just add a little milk and stir until smooth.
Serve your way: Traditionally served warm, but for this custard twist, I highly recommend chilling it first. It’s creamy, cool, and a little unexpected, just how I like it! ;)
Conclusion
Whether you stumbled upon this recipe by accident like I did or set out to try something new, this custard twist white payasam is a winner. It’s a wonderful variation to the traditional payasam, great for casual family meals or surprise guests, and definitely a conversation starter. Serve it chilled, garnished with a few saffron strands, and enjoy a dessert that’s both nostalgic and new. 💛
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