Beetroot-banana blossoms payasam: Who knew this veggie dessert could be an Onasadya star?

Many fans of beetroot-banana blossom payasam love it more than the popular palada, palpayasam and even semia payasam. Photo: Chef Arun Vijayan

The beetroot-banana blossom (vazhakoombu) payasam has been a social media star for a while now, but have you ever tasted it? If not, try this veggie dessert that tastes unbelievably good as part of Onam sadya. Many of its fans love this payasam more than the popular palada, palpayasam and even semia payasam. Here's the simple recipe.

1 beetroot finely chopped
1 banana blossom finely chopped
Ghee in ample measure
1 litre cow milk
Cashew as needed
Cardamom powder as needed

Soak the finely chopped banana blossoms in water for half an hour
After that, squeeze the water out of it and keep it aside
Heat ghee in an uruli (a large vessel usually made of bronze)
Saute beetroot pieces in it for 2 minutes
Add banana blossoms into this, cook well
Add milk to this and mix well, cook the payasam on low flame for 30 minutes
Once the milk is dense, turn off the flame
Heat ghee in a pan and add cashew nuts and raisins
Once they turn a bit brown, add them into the payasam
Add cardamom powder, mix well
Serve the payasam with sadya

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