Fresh Blue Berry Payasam (Edit recipe)

1 recipe
|
0 followers

Blueberry Payasam is a fresh twist on the classic Kerala payasam the creamy, cardamom-scented milk pudding that turns up at every celebration this time folded through with plump, juicy blueberries. The berries melt into the warm milk, turning it a gorgeous deep purple and adding a gentle tartness that cuts beautifully through the sweetness.

The secret to this one is the fruit. I make it with fresh blueberries from Purple Patch Farms naturally grown and delivered within 24 hours of harvest, so they stay firm, sweet and never mushy. Fresh berries hold their shape and give the payasam that clean, bright flavour you just can't get from frozen.

Serve it warm on a festive day, or chilled straight from the fridge on a hot afternoon. Either way it's simple, wholesome and a little bit special.

Share

Save

PREP TIME

5 minutes

COOK TIME

2 minutes

INGREDIENTS

3

Serves: 2

Ingredients

1 cup Blueberries, Simmer the milk on low heat until slightly reduced, stirring so it doesn't catch.
1 gallon Milk, If using vermicelli, roast it in a little ghee until golden, then add to the milk and cook till soft.
1 cup Sugar, Raw

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Simmer the milk on low heat until slightly reduced, stirring so it doesn't catch.
If using vermicelli, roast it in a little ghee until golden, then add to the milk and cook till soft.
Add sugar and crushed cardamom; stir until dissolved.
Lightly crush half the blueberries and stir them in the milk will turn purple. Add the whole berries and simmer 2–3 minutes so they soften but keep shape.
Fry cashews and raisins in ghee until golden and pour over the top.
Serve warm or chilled, garnished with fresh blueberries.

Notes

Tip: This recipe lives or dies on the freshness of the berries. I use fresh blueberries from Purple Patch Farms — naturally grown, carbide-free and delivered within 24 hours of harvest so they stay firm and hold their shape in the warm milk instead of going mushy. Frozen berries bleed too much and turn the payasam watery.

You can swap the vermicelli for soaked sabudana (tapioca pearls) for a different texture, or leave it out entirely for a lighter pudding. Adjust sugar to taste the natural tartness of really fresh blueberries means you'll usually need less than you'd think.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1722
Fat:	64 g
Carbohydrates:	226 g
Protein:	65 g
Cholesterol:	280 g
Sodium:	1081 mg
Fiber:	2 g
Sugars:	216 g
Sugar Alcohol:	0 g
Calculated per serving.