Prakash K. Sivanathan, Niranjala M. Ellawala

Payasam

Name: Payasam
Yield: Serves 4
Cuisine: Sri Lankan
Ingredients: 10 g (¼ oz/2 tsp) semiya (seviyan or vermicelli); 1 tbsp cashew nuts; 1 tbsp raisins or sultanas (golden raisins); 1 tbsp raisins or sultanas (golden raisins); 1 tbsp raisins or sultanas (golden raisins); 400 ml (14 fl oz/1⅔ cups) water; 200 ml (7 fl oz/generous ¾ cup) coconut milk; 3 tbsp sweetened condensed milk; 200 g (7 oz/1⅓ cups) tapioca pearls; 10 g (¼ oz/2 tsp) semiya (seviyan or vermicelli); 10 g (¼ oz/2 tsp) semiya (seviyan or vermicelli); 50 g (1¾ oz/¼ cup) sugar (white or brown); 50 g (1¾ oz/¼ cup) sugar (white or brown); 1 tbsp ghee or butter; 50 g (1¾ oz/¼ cup) sugar (white or brown); ½ tsp ground cardamom; 1 tbsp ghee or butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

200 g (7 oz/1⅓ cups) tapioca pearls
10

Asia
Sri Lanka
Dessert
Vegetarian

Method

In a dry medium frying pan (skillet) over a low heat, dry-roast the tapioca pearls until golden brown and set aside. Break the semiya into short pieces if it is not already, then dry-roast until just beginning to colour, and set it aside in a separate dish. Separately, dry-roast the cashew nuts until golden, and the raisins until turning brown. Set them both aside.

Put the roasted tapio