Payasa, Payasam or ‘paays’ is the sweet dish, a must in all functions. The Konkani ‘Paays’ or ‘paaysu’ is broadly classified as ‘GoDa paays (Paays with jaggery)’ and ‘Saakre paays (Paays with sugar)’. As far as my observation goes, all the elder generations like the jaggery paays and younger generations usually like sugar paays.There are a few paays like tandla paays(rice paays), muga paays(moong paays) etc in the first category. I haven’t yet tried a single one in this type. May be its time I should try some.
Sabudana paays, shevya (vermicelli) paays etc are under the second category. Basically I am a fan of this kind of paays. I still remember, whenever my aayi asked what sweet I would like, my answer was always either sabudana or vermicelli paays :).
Soak sabudana in water for about half an hour. Cook in 2 cups of water until it becomes transparent. Add sugar, cashews, raisins and cook for around 5 min. Add milk and cardamom. Paays tastes yummy, hot or chilled.
Serves : 3
Preparation time : 15min