Payasum - Fiji's Fave Indian Dessert

Payasum is a delicious Indian dessert usually served at weddings or other traditional events in Fiji. It is rich and creamy and real comfort food. The dessert is made using mung beans/dhal, coconut milk, sago and is sweetened with condensed milk. (Sago is an edible starch that is made from the pith of an array of tropical palm trees. It's a staple food in parts of the tropics). Payasum has generous amounts of almonds, sultanas and is spiced with nutmeg and cardamon.

Making payasum has always been left to those in the know, but this is surprisingly simple and easy to make. This is another one o my mum's recipe. Give this a go and enjoy the flavour of being back in Fiji!

Ingredients:

3/4 cup mung beans/dhal - white and split

3 tbsp ghee

4 cups of hot water

1/2 cup sago pearls (small)

250ml coconut cream combined with 500ml water. (I use kara brand coconut cream or you can grate and squeeze out the cream of 2 fresh coconuts to make a total of 750ml).

1/4 cup almonds - slivered

1/2 cup sultanas

2 tsp cardamom powder

1tsp nutmeg powder

1tsp ground ginger

2 tsp vanilla extract

1 tin condensed milk

1L Full cream milk

How to make Paaysum

1. Soak mung dhal in water for 2 hours to soften slightly

2. After 2 hours, drain the mung beans and in a heavy-based pan, saute in ghee on low heat, for 10 minutes. You will need to stir frequently.

3. Add 4 cups hot water and cook on low heat for 10 minutes.

4. Add sago and coconut cream with water m. Continue to cook on low heat for a further 10 minutes.

5. Add almonds, sultanas, cardamom, nutmeg, ginger and vanilla. Stir through.

The mixture will thicken through the cooking process. You may need to add more water to keep a thick liquid consistency. Add 1/4 - 1/2 of water at a time, if required.

6. Add condensed milk and stir through well. Add 1L milk to adjust the consistency or as you prefer and simmer for a further 5 minutes.

7. Enjoy the payasum hot or cold. This is lovely as a dessert after a spicy Indian meal.