There is nothing more refreshing than a bowl of payasam to finish any meal. Symbolic of all things happy, festive and celebratory, payasam is one of the most common desserts in South India.
With a few simple tweaks like the addition of fresh fruits or jaggery instead of sugar, payasam can be made both nutritious and healthy. I recently tried Sprig’s Salted caramel and loved its rich and creamy texture. It is not overly sugary but lends a sweetness that is balanced and enhances the taste of the final dish. Just like some of the other products from Sprig, it is so delectable that I had a hard time stopping myself from polishing off the whole bottle! Sprig’s products never fail to disappoint!
Given that the usage of white sugar is zilch in my kitchen, I found Sprig’s salted caramel an ideal substitute for desserts like payasam. Here is a simple yet delicious payasam using tender coconut and Sprig’s salted caramel.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Number of Servings: 4
• 1 cup finely chopped tender coconut (divide this into 2 portions)
• ½ cup dry fruits (I used almonds and walnuts)
• 2 cups whole milk
• 2 tbsp powdered jaggery
• 1 pinch cardamom powder
• 2-3 saffron threads
• 3-4 tbsp Sprig’s salted caramel
1. Grind the dry fruits and one part of the tender coconut into a fine paste.
2. Transfer the paste to a thick bottomed vessel and add the milk and cook on a low flame.
3. Add Sprig’s salted caramel and jaggery and mix well.
4. Bring to a boil and add the cardamom powder and saffron threads.
5. Add the remaining tender coconut before serving. Tastes good both warm as well as chilled.
1. You can substitute sugar or even honey instead of jaggery
2. You can add coconut milk or even fresh coconut while grinding to make it more thick and creamy
3. Cashews, pecans and pistachios also can be used for the dry fruits.
Disclaimer: This post is in collaboration with Sprig but, views and opinions, as always are my own.