Creamy Barley Payasam: A Nutritious & Delicious South Indian Dessert
45 minutes
1158 reads
About Creamy Barley Payasam: A Nutritious & Delicious South Indian Dessert
Indulge in the creamy, comforting embrace of this healthy South Indian Barley Payasam, a delightful dessert perfect for any occasion. Imagine velvety pearl barley simmered in rich milk, infused with the subtle sweetness of coconut and a hint of aromatic cardamom and rose water.This Payasam isn't just a treat for your taste buds; it's a nourishing experience packed with fiber, vitamins, and minerals. Enjoy a guilt-free spoonful for breakfast, a midday snack, or a sweet ending to your meal.
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Recipe Time & More
Prep20 minutes
Cook25 minutes
Total45 minutes
Ingredients
For the Payasam
- 1/2 cup Pearl Barley soaked
- 1 ltr Milk
- 1 Tbsp Semolina
- 1/4 cup Sugar
Aromatic Enhancers
- 1/2 cup Coconut fresh, grated
- 1 tsp Cardamom ground
- 2 drops Rose Water
- 1/4 cup Fruits dried, grated (optional)
Instructions
- Soak the pearl barley for at least 4 hours or overnight. This helps soften the barley and reduce cooking time.
- In a large pot or saucepan, combine the soaked barley and milk. Bring the mixture to a boil over medium heat.
- Reduce the heat to low and simmer the barley for about 20-25 minutes, or until it is tender and cooked through. Stir occasionally to prevent sticking.
- Add the semolina and sugar to the pot. Stir continuously for a few minutes until the mixture thickens slightly. This prevents lumps from forming.
- Stir in the grated coconut, ground cardamom, and rose water. If using, add the grated dried fruits as well.
- Pour the payasam into a serving bowl or individual containers. Cover and refrigerate for at least 2 hours to allow the flavors to meld and the payasam to thicken further.
- Serve the chilled payasam garnished with a sprinkle of chopped nuts or a few strands of saffron, if desired.
Recipe Notes
Good To Know
- Per 100 grams, this recipe contains approximately:
- 0mg Cholesterol (0%)
- 12mg Sodium (0%)
- 452mg Potassium (12%)
- 73g Carbohydrates (24%)
- 12g Protein (24%)
- For a richer, more aromatic payasam, gently toast the semolina and grated coconut in a teaspoon of ghee before adding to the mixture.
- If preparing in advance, reserve chopped fruits for garnish and add them just before serving.
- For a vegan version, substitute dairy milk with coconut milk or almond milk; simmer gently and avoid boiling after adding plant-based milk.
- Try incorporating dried fruits like dates or figs along with raisins for natural sweetness and a nutritional boost.
Expert Tips
- Adjust the sweetness to your preference by adding sugar or sweetener gradually and tasting as you go.
- For a creamier texture, use full-fat milk or coconut milk. If using low-fat milk, consider adding a tablespoon of cashew paste or almond butter for richness.
- Garnish with chopped nuts like cashews or pistachios, and a sprinkle of cardamom powder for an extra layer of flavor.
Storage Instructions
- Store leftover payasam in an airtight container in the refrigerator for up to 3 days.
- Gently reheat on the stovetop or in the microwave before serving. Avoid boiling.
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Recipe Nutrition
Calories: 147kcalCarbohydrates: 33gProtein: 3gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gCholesterol: 1mgFiber: 2gSugar: 14g
Geeta Biswas
Articles: 919
3 Comments
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Such a tempting dish! Thank you.
This is amazing! Excited to make it.
Looks so appetizing! Thank you for posting.