Payasam - a Kerala treat

Going on leave to Kerala(my hometown) on Wednesday the 23rd of April. A two week vacation is what we have planned. Oh! I am just waiting to go home. The scenic beauty and the excellent food all make me feel so nostalgic.



Although I have spend my childhood and all my growing up years outside Kerala , the place holds a special place in my heart. I have done my schooling and college in the beautiful city of Mumbai yet the excitement of going home during the summer vacation and being with grandparents and cousins was just soemthing else. We used to spend the whole vacation playing ..playing and playing. From the flats of Mumbai to the independent bungalows in Kerala was a big change, the excellent food and the time spent enjoying with cousins, oh can't find words to express what I feel.

Even now going on a vacation to parents and inlaws is something I am eagerly looking forward to. Come Wednesday and Kerala...here I come. While I am reminiscing the memories of my hometown thought I would add a recipe of the payasam or the traditional Kerala kheer that I made for vishu. "Vishu" the harvest festival was celebrated this Monday the 14h of April. Although
I didn't make an elaborate "sadya"(the traditional Kerala meal eaten on a banana leaf), I did make
a few dishes.

Ingredients
Milk-1 ltr
Vermicelli-1 1/2 cups
Sugar- 1 to 1 1/2 cups (as per taste)
Elaichi or green cardamom-2 to 3
Cashews and raisins (fried in ghee) - a handful
Ghee-2 to 3 tbsps

Method:
Fry the vermicelli in the butter till golden brown. Add boiled milk and stir continuously. Add the sugar and keep stirring regularly. Stir till the vermicelli cooks completely and the payasam is slightly thick in consistency. Do not make it too thick as it thickens further after cooling. Add the fried cashew and raisins and Enjoy!!