Payasam Recipes for Deepavali with Fernleaf

Hey have you tried Payasam before? If you have not tried this traditional dessert, I am sure you will love this delicious taste of this Indian dessert that is rich in milk. For those of you who have, you will be delighted with the unique twists to the classic Payasam recipes for this Deepavali with Fernleaf

Payasam Recipes for this Deepavali with Fernleaf


Do you know that Payasam is a must-have for all auspicious Indian occassions, and is a classic dessert? Although it is known in various names and is prepared using varied recipes, the main ingredient for Payasam is milk, usually thickened with rice or vermicelli, with ghee added for fragrance and sugar to bring it all together. Interestingly, Payasam in sanskrit means milk.

Learn how to make the classic Fernleaf Payasam, Fernleaf Payasam Pudding and Fernleaf Payasam Ice Cream with Chef Annette Isaac and Mr Martin Soong, Marketing Manager of Fernleaf at Fonterra Brands Malaysia

Today we are going to learn how to make the classic Fernleaf Payasam, Fernleaf Payasam Pudding and Fernleaf Payasam Ice Cream with Chef Annette Isaac. These traditional desserts were given an unexpected Malaysian twist with the addition of Gula Melaka, a type of local palm sugar for added depth in flavour.

Fernleaf’s Deepavali Cooking Demonstration inspire us to rediscover the joys of enjoying Payasam and to find out how versatile and nutritious dairy can be as part of a daily diet.

Payasam Gula Melaka, Payasam Pudding and Payasam Ice Cream Recipes

Payasam Recipe
Ingredients:
Sago – ½ cup
Water – 2 cup
Gula Melaka – 1 cup
Ghee – 1 table spoon
Cashew nuts – ¼ cup
Raisins – 1/3 cup
Buah Pelaga powder – ½ tea spoon
Konyakku Jelly Powder – 1 packet
Fernleaf Full Cream Milk Powder – 8 table spoons
Safron (optional) – 1 pinch

Payasam Gula Melaka Recipe

Payasam Gula Melaka Recipe
1. Heat up the ghee in the pan, add cashew nuts and raisins. Then stir fry until it’s golden.
2. Boiled the sagu with water.
3. Add Fernleaf milk with gula Melaka (palm sugar) with buah pelaga powder.
4. Add Safron (optional), stir and slowly cook till it’s thicken.
5. Add cashew nuts and raisins.

Payasam Pudding Recipe

Payasam Pudding Recipe
1. Follow the Payasam Gula Melaka Recipe steps 1 to 3.
2. Add the konyakku jelly powder and stir slowly.
3. Let it cool down a bit and pour the payasam into the jelly mould and chill it in the refrigerator.

Payasam Ice Cream Recipe

Payasam Ice Cream Recipe
1. Follow the Payasam Gula Melaka Recipe steps 1 to 3.
4. Add Safron (optional), stir and slowly cook till it’s thicken.
3. Let it cool down a bit and add cashew nuts and raisins in the ice cream mould and then pour the payasam and freeze it in the refrigerator.

I quite like the cool and refreshing of Payasam Gula Melaka Ice Cream. Using Fernleaf Full Cream Milk and Gula Melaka in the recipe gives it a richer depth and flavour compared to the classic version.

From left: Mr Martin Soong, Marketing Manager of Fernleaf at Fonterra Brands Malaysia and Chef Annette Isaac

According to Mr Martin Soong, Marketing Manager of Fernleaf at Fonterra Brands Malaysia; using Fernleaf Full Cream Milk and Gula Melaka to this recipe for Payasam gives it a richer depth and flavour compared to the classic recipe and but also healthier with the added nutrition of pure and natural dairy from New Zealand. Plus enjoy payasam it in different ways such as in a jelly pudding and an ice cream adds more fun to the festivities.

Fernleaf will be sharing the delightful recipes through their TV, print and radio advertisements. Consumers will also have a chance to try the delicious Payasam desserts for themselves and get recipe cards at Fernleaf’s Deepavali Onground Activities.

Fernleaf’s 2016 Deepavali On Ground Activities:
  • 15 Oct, 2016 at 4.30 pm: Little India, Jalan Leboh Ampang, Kuala Lumpur – In front Bank Simpanan Nasional
  • 21 & 22 Oct, 2016 at 5.30 pm: Stadium Shah Alam – Near the main stage
  • 26 & 27 Oct, 2016 at 5.30 pm: Little India, Brickfields, Kuala Lumpur – Opposite Lotus Hotel next to the Water Fountain Structure


Availability: Fernleaf Full Cream Milk Powder is available in most leading supermarkets and comes in two variations. 

Fernleaf Milk Powder Price List:
  • Fernleaf Full Cream Regular available in 1.8KG @ RM53.45, 900g @ RM27.80 and 550g @ RM17.50
  • Fernleaf Instant available in 1.1KG @ RM 31.00 and 550g @ RM 16.50

16 comments:

  1. These are some sweet Deepavali treats! I remember making this during my university days with friends

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  2. Great post, something to spice up my Deepavali this time.

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  3. Never heard of this before, but wow it looks great and so tasty! Wish I could taste it :)

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  4. woohoo my favourite indian desserts! would love to try to cook them myself. glad to see this recipe.

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  5. My childhood milk brand! It was indeed a great innovation of infusing the Fernleaf milk into baking and cooking!

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  6. I've never known Fernleaf can be used in cooking or baking. Maybe it has been such a long time since I last baked or cooked. LOL Love the ice cream, by the way. Wondering how it tastes like.

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  7. I still remember my grandma making them...unfortunately no one can recreate her payasam.. T.T

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  8. Gula Melaka ice cream seems a nice one to try out!!

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  9. Never heard of payasan before. I wonder how does it taste after turning it into ice cream and puding

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  10. I have never tried Payasam before.. but I won't mind giving it a try as it looks really good...

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  11. I should try cooking the Payasam soon.

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  12. Used to drink Fernleaf since i was little! never tried Payasam before as well, but all looks yummy!

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  13. Payasam pudding looks yummy! Perfect for snacks.

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  14. all the recipe suits Deepavali leh. will let my Indian friends know about it and ask them made for me lol

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  15. Never try it before! Hope someone can make it for me to try! Thanks for the recipe:D

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  16. Looks like really easy to made! Will need to recommend to my Indian friend about Fernleaf Cream =D

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