East Indian Farina Hot Cereal (Payasam)

READY IN: 10mins
loof
Recipe by COOKGIRl

Adapted from Laurel's Kitchen vegetarian cookbook-the first vegetarian cookbook I ever bought. The original recipes uses brown rice cereal, which is equally good! I've made this many, many times for breakfast. My payasam I prefer on the thick side, so feel free to add more milk or less cereal. Comforting and delicious on a cold winter day.

Top Review by Ransomed by Fire

I made this for breakfast today. I must admit, I cut alot of corners. (I used margarine instead of butter and substituted equal parts of cinnamon and ground cloves for the cardamom, and I accidentally made the farina based on the box instructions in the microwave instead of making the thicker version posted here.) But it was good anyway. I definitely plan to make it again, maybe closer to the original recipe next time. Thanks!

Ingredients Nutrition

  • 1 cup whole milk or 1 cup rice milk
  • 13 cup farina (farina is also known as Cream of Wheat) or 13 cup brown rice meal (farina is also known as Cream of Wheat)
  • 14 teaspoon salt
  • 1 12 tablespoons butter (NOT margarine)
  • 14 teaspoon ground cardamom, to taste
  • 12 tablespoon unbleached cane sugar, to taste
  • 2 tablespoons raw pistachios, pieces chopped or 2 tablespoons raw almonds, chopped
  • 2 tablespoons raisins

Directions

  1. In saucepan bring milk to almost boil and stir in the cereal using a fork to break up the clumps. Stir in the salt.
  2. Reduce heat, cover and simmer for 5 minutes for farina, 10 minutes for rice meal.
  3. In a small saute pan, melt the butter on medium heat and add the cardamon, cane sugar and raw nuts. Toast for about 2 minutes, being careful not to burn.
  4. Add the raisins to the butter mixture and heat through.
  5. Once the hot cereal is cooked, stir the cardamom/nut mixture into the cereal.
  6. Serve piping hot. Mmmm!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a