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An Exciting Twist To Traditional Payasam With Fernleaf This Deepavali

An Exciting Twist To Traditional Payasam With Fernleaf This Deepavali
16 Oct
8:09

Fonterra

FB : Fonterra

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Thanks for the wonderful invitation, I recently went to a recipe demostration event by Fernleaf, introducing three wonderful ways to enjoy Payasam in conjunction with Deepavali on the 30th of October.

fernleaf milk malaysia payasam dessert deepavali banner

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.

fernleaf milk malaysia payasam dessert deepavali chef annette isaac

Chef Annette Isaac, who is of part Indian and part Eurasian heritage, demostrated how to give an exciting twist to the traditional favourite by creating the classic Fernleaf Payasam, Fernleaf Payasam Pudding and Fernleaf Payasam Ice Cream. The delicious Payasam was added with Gula Melaka, a type of local palm sugar for extra depth in flavour.

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fernleaf milk malaysia payasam dessert deepavali gula melaka

Payasam Recipe – Ingredients
* Sago (1/2 cup)
* Water (2 cups)
* Fernleaf Full Cream Milk Powder (8 tbsp)
* Gula Melaka (1 cup) and Water (3 cups) combine well
* Cardomom Powder (1/2 tsp)
* Safron (a pinch – optional)
* Ghee (1 tbsp)
* Cashew Nuts (1/4 cup)
* Raisins (1/3 cup)
* Konyakku Jelly Powder (10 gm)

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. Serve.

fernleaf milk malaysia payasam dessert deepavali jelly

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 milk malaysia payasam dessert deepavali 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. Serve.

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fernleaf milk malaysia payasam dessert deepavali martin soong

“Deepavali which is around the corner is an auspicious time to share laughter, blessings and good food with friends and family. For those who enjoy traditional desserts but are mindful of what they eat, we’ve created ideas that are not only a fun twist to the ordinary, but also healthier with the added nutrition of pure and natural dairy from New Zealand,” said Mr Martin Soong, Marketing Manager of Fernleaf at Fonterra Brands Malaysia.

He added that 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 enjoying it in different ways such as in a jelly pudding and an ice cream adds more fun to the festivities.

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fernleaf milk malaysia payasam dessert deepavali three ways

I was truly inspired at the recipe demostration event to rediscover the joys of enjoying Payasam and to find out how versatile and nutritious dairy can be as part of my daily diet.

You can also try the delicious Payasam desserts for yourself as Fernleaf will be sharing the delightful recipes through their TV, print and radio advertisements, as well as distributing recipe cards at Fernleaf’s Deepavali Onground Activities.

* 15 October 2016, 4:30 pm – Little India, Jalan Leboh Ampang, Kuala Lumpur (in front Bank Simpanan Nasional)
* 21 & 22 October 2016, 5:30 pm – Stadium Shah Alam (near the main stage)
* 26 & 27 October 2016, 5:30 pm – Little India, Brickfields, Kuala Lumpur (opposite Lotus Hotel next to the Water Fountain Structure)

fernleaf milk malaysia payasam dessert deepavali product range

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 RM31.00) and 550g (RRP RM16.50) in most leading supermarkets.

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More photos at FOOD Malaysia facebook page, a Malaysian food blogger since 2010

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23 Comments

    Aliza Sara

    October 26, 2016 at 8:09 pm

    Those are really interesting dishes to make. Would love to try and cook this.

    Hanniz

    October 23, 2016 at 8:09 pm

    The payasam gula melaka looks easy enough to do

    Shivani

    October 21, 2016 at 8:09 pm

    Will check out the activities that they are having at Brickfields next week – looks like it would be fun 🙂 Cheers to the share!

    Sunshine Kelly

    October 21, 2016 at 8:09 pm

    Ok going to try the payasam ice cream hopefully it turns out ok.

    Sharon Lee

    October 20, 2016 at 8:09 pm

    WOW seriously we can do all this traditional indian food by using Fernleaf cream! Looks easy and convenient =D

    Jane

    October 20, 2016 at 8:09 pm

    Thanks for the recipe. I want to try to make it for my children.

    Betty Liew

    October 20, 2016 at 8:09 pm

    I have been taken Fernleaf for more than 20 years and I still like the taste. Never thought , Fernleaf milk can create a lot of fantastic food.

    Rane Chin

    October 19, 2016 at 8:09 pm

    Payasam Ice Cream looks interesting. Now I know we can made so many things with milk powder

    Everest

    October 19, 2016 at 8:09 pm

    How innovative and interesting twist these recipes provide!

    Blair Villanueva

    October 18, 2016 at 8:09 pm

    Payasam is new for me, and I would like to try it.

    Sin Nee

    October 18, 2016 at 8:09 pm

    Used to drink Fernleaf when i was little up to primary school.. good to know they have this special recipe to make pudding and ice cream. thanks for sharing =)

    Ivianat

    October 18, 2016 at 8:09 pm

    Milk powder are really useful now a days. Great one!

    Miera Nadhirah

    October 18, 2016 at 8:09 pm

    Never heard about Payasam… huhuhu but looks pretty interesting.. must try it out using Fernleaf milk powder I guess….

    Mable Seah

    October 17, 2016 at 8:09 pm

    Gula Melaka Ice Cream One, please! ahaha!

    Fadzi Razak

    October 17, 2016 at 8:09 pm

    Never heard of payasan before. how does it taste like when it turn into pudding and ice cream?

    Puisan

    October 17, 2016 at 8:09 pm

    Wow! Now I know there is other usage of milk powder! So informative! Hope can catch up with their roadshow 😀

    Liyana

    October 17, 2016 at 8:09 pm

    Payasam is my favourite indian dessert….

    Emily

    October 17, 2016 at 8:09 pm

    It never crossed my mind that Fernleaf could be used in baking / cooking. Have drank it for so many years now. I should experiment a bit with it.

    Qian

    October 17, 2016 at 8:09 pm

    yum yum. this is my favourite Indian dessert. Now I can make it on my own. woohoo!

    Audrey Yap

    October 17, 2016 at 8:09 pm

    Don’t know about these until now :'( When I go back home i”m gonna hunt to try these!

    la jez

    October 17, 2016 at 8:09 pm

    really good idea!

    Miriam

    October 17, 2016 at 8:09 pm

    Oh wow! Those sweets! I still rmb my university days where we had an activity to cook this!

    Rina

    October 17, 2016 at 8:09 pm

    Great post

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