Celebrate Deepavali with Fernleaf's Payasam Recipe

Classic Fernleaf Payasam

Payasam, a classic must-have dessert for all auspicious Indian occassions. The main ingredient for Payasam is milk, and it is usually thickened with rice or vermicelli, added with ghee for fragrance and sugar. Fun facts! Did you know Payasam is also the Sanskrit word for milk? 

This Deepavali, Fernleaf has engaged Chef Annette Isaac to add a tasty twist to the traditional dessert.  Chef Annett is of part Indian and part Eurasian heritage, created three new ways to enjoy Payasam, namely the classic Fearnleaf Payasam, Fernleaf Payasam Pudding and Fernleaf Payasam Ice Cream. A healthier rendition of Payasam using Fernleaf Full Cream Milk and added with Gula Melaka, a type of local palm sugar gives it a richer depth in flavour.

PAYASAM RECIPE

Ingredients

• 1/2 cup  Sago 
• 2 cups  Water
• 8 tbsp  Fernleaf Full Cream Milk Powder 
•  3 cups  Water
• 1 cup  Gula Melaka    Combine well
• 1/2 tsp  Cardomom powder
• A pinch Safron (optional)
• 1 tbsp  Ghee 
• 1/4 cup  Cashew nuts 
• 1/3 cup  Raisins   
• 10 gm  Konyakku jelly powder

Tools

• Cooking pan
• Pot
• Measuring cups
• Serving bowls and plates
• Jelly mould
• Ice cream mould
• Ice cream stick

Payasam Gula Melaka 

STEP 1

1. Heat up ghee in cooking pan, add cashew nuts and raisins. Stir fry until the nuts and raisins are golden brown. Remove from heat and set aside.
2. In a different pot, boil the sago in water until it is translucent.
3. Mix Fernleaf Full Cream Milk Powder, Gula Melaka and cardamom powder into the pot of sago. 
4. Add Safron (optional) into the pot, stir and slowly boil until it thickens.
5. Add in cashew nuts and raisins. Ready to serve.

Fernleaf Payasam Pudding

Payasam Pudding 

1. Follow Step 1
2. Continue stirring and add on the Konyakku jelly powder
3. Stir until the Payasam thickens. Remove from heat.
4. Leave the Payasam to cool for a short while before spooning the mixture into the jelly mould.
5. Store in the refrigerator until the pudding is firm. Serve with cashew nuts and raisins.

Fernleaf Payasam Ice Cream

Payasam Ice Cream

1. Follow Step 1
2. Add in saffron (optional) and continue stirring until the Payasam thickens.
3. Remove from heat and leave the Payasam to cool.
4. Divide the cashew nuts and raisins equally into the ice cream mould.
5. Fill in the mould with the Payasam and store it in the freezer until completely frozen. Ready to serve.

Cooking demonstration by Chef Annett and Mr Martin Soong (Marketing Manager of Fernleaf)

Fernleaf, made by New Zealand dairy giants Fonterra is the No.1 best selling full cream milk powder brand in Malaysia. It is also popularly known as the iconic Anchor brand in the rest of the world. Fernleaf has been in Malaysia for 30 years and is loved by consumers for its rich and creamy taste. Its popularity keeps growing as Malaysians become more discerning of their choices and look for pure dairy goodness from grass-fed cows. 

Fernleaf Full Cream Milk Powder is formulated to support your family’s active lifestyle and it has two variations - Fernleaf Full Cream Regular available in 1.8KG (RRP RM53.45), 900g (RRP RM27.80) and 550g (RRP RM17.50) and Fernleaf Instant available in 1.1KG (RRP RM 31.00) and 550g (RRP RM 16.50) in most leading supermarkets.

Time to rediscover the joys of enjoying Payasam with Fernleaf. Here's your chance to try out the delicious Payasam desserts and get your recipe cards at the following location mentioned below. Fernleaf will also be sharing the delightful recipes through their TV, print and radio advertisements. 

Fernleaf's Deepavali Onground Activities

15 October 2016  4.30pm - Little India, Jalan Leboh Ampang, Kuala Lumpur (In front of Bank Simpanan Nasional)

21 & 22 October 2016 5.30pm - Stadium Shah Alam (Near main stage)

26 & 27 October 2016 5.30pm - Little India, Brickfields, Kuala Lumpur ( Opposite Lotus Hotel next to the Water Fountain Structure)