Vegan Pal Payasam
This vegan pal payasam is a delicious and creamy rice and milk pudding. Try out the easiest Indian dessert and it is going to be your favourite as it is mine!
Ingredients
For the base of the payasam
- 2 cups Soy milk (480 g)
- 3 cups Water (720 g) Milk to water ratio 2:3 by volume
- 1/4 cup Raw Rice (47 g)
- 1/3 cup Sugar (67 g)
- 4-5 Cardamom pods shelled and powdered fine
Tempering with nuts and dried fruit
- 2 tsp Vegan ghee sub with avocado oil, deodorized coconut oil or any other nuetral oil
- 8-10 cashew nuts halved
- 8-10 raisins
Instructions
- Wash the rice, cover with water and set aside.
- In a wide deep bottomed heavy pan pour in the water and the soy milk and bring to a slow boil.
- Once it comes to a boil add in the drained rice to the pan and let it cook on a medium flame.
- The milk mixture will slowly evaporate and reduce in volume by half after the 30 minute mark. After 1 hour and 10 minutes, the mixture would have acquired an off white colour and turned thick in consistency. At this point you can add 1/4 cup more soy milk to loosen it up if its too thick for you.
- Add in the sugar and ground cardamom seeds and mix well. Let it boil for 2 minutes until the sugar is dissolved in. Turn off the flame and set aside.
- Heat vegan ghee and oil in a pan and add in the cashews and raisins. Fry on low flame until the nuts are slightly golden and then pour it on to the vegan pal payasam.
- Serve warm or cold. Enjoy!
Notes
- This vegan pal payasam can be stored in the refrigerator (in an air-tight container) for up to a week and enjoyed throughout the week.
- When cooled down, the payasam gets thicker. So make sure to cater to that when boiling down the payasam to your desired thickness.
Nutrition
Calories: 248kcalCarbohydrates: 51gProtein: 4.8gFat: 4.5gSaturated Fat: 1.8gPotassium: 385mgFiber: 2.1gSugar: 35gCalcium: 42mgIron: 2mg
Tried this recipe?Let us know how it was!