Prepare to embark on a culinary adventure with a unique twist on a classic South Indian dessert! Seaweed Payasam, a surprising yet delightful fusion of traditional flavors and unexpected ingredients, offers a refreshing and subtly savory take on the creamy richness of payasam. This recipe skillfully blends the delicate sweetness of coconut milk with the surprising umami notes of seaweed, creating a dessert that is both familiar and entirely new. Forget everything you think you know about payasam – this is a recipe that will challenge your palate and leave you craving more.
The seaweed used in this recipe imparts a unique texture and a subtle oceanic taste that complements the sweetness of the other ingredients beautifully. Don't let the unconventional ingredient intimidate you; this recipe is surprisingly simple to follow. Ready to discover the magic of this innovative dessert? Let's dive into the step-by-step guide below to create your own batch of irresistible Seaweed Payasam.
Tools Needed
- Cooker
- Bowl
- Sieve
- Plate
- Knife
- Stove
Ingredients
- Silky Javanese rice: 1 cup
- Agar agar grass (seaweed)
- Sugar: 2 tablespoons (adjust to taste)
- Ghee
- Water: 3 cups (for rice) + 1 liter (for seaweed)
- Cardamom powder: 1 teaspoon
- Cashew nuts
- Thick coconut milk
Step-by-Step Instructions
Step 1. Preparing the Ingredients
- Wash and soak the Javanese rice for 10 minutes.
- Cut the seaweed into small pieces and soak it in 1 liter of water for 10 minutes.
- Cook the soaked rice in a cooker with 3 cups of water for one whistle.
- Cut the cooled seaweed jelly into small pieces.
Step 2. Cooking the Payasam
- Boil the seaweed in the water until it dissolves. This may not require a long boil.
- Strain the seaweed mixture through a sieve.
- Cook the rice and seaweed together, adding desired amount of sugar.
- Add cardamom powder.
Step 3. Adding Finishing Touches
- Add roasted cashew nuts.
- Add thick coconut milk at the end; heat gently, do not boil.
Step 4. Serving
- Serve warm or chilled.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Ghee can be applied to the plate to prevent the seaweed jelly from sticking.
- Adjust the sweetness according to your preference.
Nutrition
- Calories: approximately 400-500
- Fat: 15-25g
- Carbs: 60-75g
- Protein: 5-8g
FAQs
1. Can I substitute the type of seaweed used in this recipe?
While this recipe uses [Specify Seaweed Type Used in Recipe], you can experiment with other edible seaweeds. However, the flavor profile might change slightly. Choose a seaweed known for its mild flavor to avoid overpowering the sweetness of the payasam.
2. What if I don't have coconut milk? Can I use another milk alternative?
While coconut milk is traditional and enhances the flavor, you can substitute it with full-fat cow's milk or even almond milk. However, the richness and texture may differ slightly.
This Seaweed Payasam recipe offers a unique and delicious twist on a beloved South Indian dessert, proving that culinary innovation can be both surprising and satisfying. The subtle savory notes of the seaweed beautifully complement the traditional sweetness, creating a truly memorable dessert experience. Enjoy this innovative treat and impress your friends and family with this unexpected yet delightful culinary creation!