A creamy-sweet Ayurvedic dessert from South India, with rice noodles, tapioca, ghee and aromatic spices. Warming, nourishing and soothing – ideal for Vata types or as a comforting treat after a light meal.
Ingredients (for 4 servings)
Base:
100g Vermicelli (rice noodles)
50g Tapioca (sago)
250ml Water
400ml Coconut milk (or alternatively milk)
to taste Coconut blossom syrup
Fat & Spices:
2 tbsp Ghee
1 tsp Cardamom (ground)
2 knife tips Star anise
For Garnish:
3 Dates (finely sliced)
50g Cashew nuts
Preparation (approx. 25 minutes)
Prepare tapioca: Soak the tapioca pearls in water for 5 minutes, then bring briefly to a boil and let swell.
Toast noodles: Heat 1 tbsp ghee in a pan. Break up vermicelli roughly and toast, stirring, until golden yellow.
Season & simmer: Add spices and coconut milk. Bring to a boil and simmer for approx. 5 minutes over medium heat. Then stir in the pre-soaked tapioca.
Sweeten & let rest: Once everything is soft, sweeten with coconut blossom syrup to taste. Reduce heat and simmer gently for another 5 minutes.
Prepare garnish: Heat 1 tbsp ghee in a pan and toast cashew nuts. Add them along with the dates to the finished Payasam and mix well.
Serve: Enjoy hot or chilled – both variations are delicious.
Ayurveda Tips:
Best time of day: Ideal as a light dessert with lunch or in the evening.
Constitution: Particularly beneficial for Vata – sweet, oily and soothing.
Tip: For something extra festive, you can also toast a few raisins along with the nuts.
Nutritional Values per Serving
| Nutritional Values | Amount | % NRV* |
|---|---|---|
| Calories | 280 kcal | 14.0% |
| Protein | 4.1g | 8.2% |
| Carbohydrates | 36.5g | 12.2% |
| Fat | 12.3g | 17.6% |
*Based on a 2000-calorie diet
