Payasam Milkmaid Recipe Hotel Style Easy Cooking Process

Payasam Milkmaid Recipe Hotel style is a rich, creamy Indian dessert that combines the beloved tradition of payasam with the convenience and sweetness of condensed milk (Milkmaid). This hotel-style take on payasam delivers a luxurious texture and flavour that will remind you of festive feasts and celebratory meals. For more details, check the hotel booking.

Recipe Card

Ingredients

• 1 litre full-cream milk
• ½ tin Milkmaid (sweetened condensed milk) (about 195g)
• ¾ cup roasted vermicelli (semiya)
• 2 tbsp ghee
• 10 cashew nuts
• 10 raisins
• ½ tsp cardamom powder
• A pinch of saffron strands (optional)

Step-By-Step Instructions

1. Prepare Ingredients – 5 mins

Measure out all ingredients before you begin. Roast the vermicelli lightly in a dry pan until golden brown. Set aside.

2. Heat Ghee and Nuts – 5 mins

In a heavy bottom pan, heat 2 tbsp ghee. Add the cashew nuts and fry until they turn golden brown. Remove and keep aside. In the same ghee, sauté the raisins for about 1 minute until they puff up. Understanding Payasam Milkmaid Recipe Hotel is essential.

3. Boil Milk – 8 mins

Add the milk to the pan and bring it to a gentle boil on medium heat. Keep stirring so the milk doesn’t stick to the bottom.

4. Add Vermicelli – 10 mins

Once the milk is boiling, add the roasted vermicelli and reduce the heat to low. Continue to cook, stirring occasionally, until the vermicelli becomes soft (about 8–10 minutes).

5. Add Milkmaid – 5 mins

Pour in the Milkmaid (condensed milk) and stir well to combine thoroughly. Cook for 3–4 minutes until the payasam thickens slightly but stays creamy. Don’t overboil once the Milkmaid is added. This relates to Payasam Milkmaid Recipe Hotel.

6. Final Flavouring and Serve – 2 mins

Add the fried nuts, raisins, cardamom powder, and saffron strands (if using). Stir gently, then turn off the heat. Serve hot or chilled.

Pro Tips From My Kitchen

• For a truly authentic hotel vibe, use full-cream milk for a richer body and smooth texture.
• What surprises many first-timers is how quickly the Milkmaid sweetens the dish — start with half a tin and adjust for sweetness.
• Roasting the vermicelli in ghee prevents it from turning mushy too fast and gives a toasted aroma.
• If the payasam thickens too much on cooling, stir in a splash of warm milk before serving.

Chef’s Notes

Substitutions

You can swap vermicelli with cooked rice for a rice payasam variation (similar to paal payasam) — just adjust the cooking time as rice takes longer to soften. Using saffron or rose water elevates the aroma.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2–3 days. Reheat gently on low heat, adding a little milk to loosen the consistency. Learn more about Payasam Milkmaid Recipe Hotel.

Nutrition Information Per Serving (Approximate)

About Payasam

Kheer, known as payasam in South India, is a popular sweet pudding from the Indian subcontinent. Traditionally, it is made by boiling milk with rice or vermicelli, sweetened, and garnished with nuts and spices. The use of condensed milk like Milkmaid adds creaminess and saves time.

My Personal Take

When I first tried this hotel-style payasam during a festive lunch at a friend’s place, I was struck by its silky texture and balanced sweetness. I personally recommend starting with slightly less Milkmaid and adding more only if needed — it prevents the dessert from becoming overly sweet. This recipe has become my go-to festive treat and guests always ask for seconds.

FAQ

Can I make this payasam ahead of time?

Yes. Prepare it a few hours before serving and reheat gently on the stove with a little milk.

Can I use low-fat milk?

Yes, but your payasam will be less creamy compared to using full-cream milk.

Is this dessert good chilled?

Absolutely. Many people enjoy payasam chilled, especially in warmer weather.