A few weeks ago, I bought a small pumpkin to make creme brulee’. But I kept putting it off since I had to use cream. I thought maybe I would make Pumpkin Tapioca instead. From that sprung the idea of payasam. Here’s how I made it.
4 cups milk (I used 2%)
1/2 cup sugar
1/8 cup tapioca
1/4 cup vermicelli
1/2 tsp cardamon, ground
1 tsp butter
2-3 tbsp cashews
2-3 tbsp golden raisins
Dry roast the vermicelli for 4-5 minutes till lightly golden.
In a large pot, bring the milk to boil. Add sugar, tapioca and and roasted vermicelli and continue to cook.
Meanwhile peel and chop pumpkin. Add some water to a pan and cook the pumpkin till it softens. Mash to paste with spatula or put it through a blender. Add to the milk and mix well. Continue cooking for a few minutes and remove from flame.
In a separate pan, add a tsp of butter and fry cashews and raisins and add to the payasam. Serve warm as dessert after lunch or dinner.