Payasam | Medieval India & Dessert for the King

The Taste of India Food Festival and Tasting History partner to explore the mythic past of one of India's most well known desserts.
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LINKS TO INGREDIENTS & TOOLS**
Jaggery: amzn.to/30CMqsX
Green Cardamom Pods: amzn.to/3ijw3Yd
Saffron Threads: amzn.to/33DtvQM
All-Clad 3-Quart Sauce Pan: amzn.to/2Dos4uV
Canon EOS M50 Camera: amzn.to/3a4NoBe
LINKS TO SOURCES**
Feast and Fasts: A History of Food In India by Sen Colleen Taylor: amzn.to/3iwyzuz
Indian Mythology by Devutt Pattanaik: amzn.to/2XGSrTz
Madras Courier: madrascourier.com/insight/man...
Manosollasa Dishes: sites.google.com/site/vairavi...
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PAYASAM
ORIGINAL 12TH CENTURY RECIPE (From the Manasollasa)
"In the middle of the meal, the king should take well cooked payasam made of rice, milk, sugar."
MODERN RECIPE
INGREDIENTS
- Heaping 1/2 Cup (100g) Small Grain Rice
- 1 Quart (1 Liter) Whole Milk
- 1 Cup (150g) Grated Jaggery OR 1/2 Cup (100g) Sugar
- 5 Cardamom Pods (or 3/4 teaspoon ground cardamom)
- 10-15 Saffron Threads
METHOD
1. Wash and soak the rice for 20 - 30 minutes, then drain.
2. Pour the milk into a medium saucepan and set over medium heat until boiling. Reduce heat to medium-low and add in your drained rice and stir. Allow to boil for 15 minutes stirring every few minutes so the rice does not burn.
3. Once the rice is soft enough to be easily mashed between your fingers, add the jaggery or sugar and the spices and mix until incorporated. Allow to simmer for 5 minutes.
4. Remove the pot from the heat and allow to cool before serving.
PHOTO CREDITS
Someswara III & Vikramaditya VI: By Dineshkannambadi - Own work, CC BY-SA 3.0, commons.wikimedia.org/w/index...
Chalukya Empire Map: Mlpkr / CC BY-SA (creativecommons.org/licenses/b...)
Guruvayoorappan: By Kavarathi - Own work, CC BY-SA 4.0, commons.wikimedia.org/w/index...
Keer: Shivangisj / CC BY-SA (creativecommons.org/licenses/...)
Payesh: Biswarup Ganguly / CC BY (creativecommons.org/licenses/...)
Phirni: Kumawat10 / CC BY-SA (creativecommons.org/licenses/...)
The Persepolis: By Arad - Own work, CC BY-SA 3.0, commons.wikimedia.org/w/index...
Ambalapuzha Temple: Vinayaraj / CC BY-SA (creativecommons.org/licenses/...)
Chess Board: Monkeywing via Flickr / CC BY-2.0
Sun Temple: Neog / CC BY-SA (creativecommons.org/licenses/...)
Konark Sun Temple Panorama: By Alokprasad84 - Own work, CC BY 3.0, commons.wikimedia.org/w/index...
#tastinghistory #indianhistory #payasam #indianfood

[@pyrotempest]

From an Indian who has followed this channel from the first episode: 10/10 for the pronunciations, 10/10 for the payasam, and 10/10 for Miltank in the background.

[@TastingHistory]

Thank you 🙏

[@Perennial1997]

I don’t know why people are saying the pronunciation is good... it’s really not lol. But good attempt! 👍🏼

[@soddiepops3226]

@@TheLegend-sh8ix Was your name not racist enough alone? Or is it there to leave no ambiguity to your comments?

[@luludrinkerofcoffee4035]

OMG I DIDN'T NOTICE THE MILTANK LMAO loooove

[@ragnkja]

@@Perennial1997 It’s rarely 100% flawless, but it’s always a lot closer than you could expect from someone who has never learnt to speak the language.

[@fefeman2856]

Humans: See rice Humans: "But what if it was in milk?" It's crazy how any countries have their own "rice in milk" recipes.

[@ragnkja]

felix chevrel Don’t forget all the other “grains in milk” recipes!

[@winkleperiwinkle808]

my grandma, in Italy, used to make "zuppa di latte" for my dad for breakfast when he was little. it was basically rice and milk. i tasted it once and i didn't like it because i associate rice with savoury flavour so it was weird. but this indian recipe calls for sugar so maybe it would have made it taste better.

[@fefeman2856]

​@@ragnkja Turn out human nature is putting grains in milk.

[@morganrobinson8042]

Honestly, not really. It's a good way to add calories and more vitamins, and a richer flavor. Not to mention that if you have a rice patty you probably have some type of bovine. It would be weirder if only one culture ever did that as a widespread food.

[@fefeman2856]

@@morganrobinson8042 I meant crazy as in "cool", not "impossible".

[@hithere5005]

As a broke college student I’ve been making this regularly pretty much since the video came out because it’s so cheap and easy to do as a dessert (with some different spices of course) and it was so good it managed to convince someone I was bearable enough to date. So in conclusion: Thanks man you saved my wallet and helped me bag a cutie

[@illuminous7937]

What other spices did you use to change the recipe?

[@AndresLeonRangel]

Are u making the black rat or the dessert?

[@cmaxz817]

Damn I envy you.

[@PhotonBeast]

Try some of the other cheap/easy recipes on the channel for them. :) Heck, maybe suggest a dinner date where you two make the dinner together for one of the dishes where that's viable. :) Have a happy romance!

[@nnass262]

Value yourself brother stop acting like a loser you're the prize she should be seeking

[@subratafreelancewriter8504]

I'm a Indian Bengali and this is a famous recipe that's quite common in this part of India and others. In fact, I enjoyed it yesterday at dinner.

[@andre51605]

I'm not sure if it's just me or if you look like an indian version of Max Miller based on your profile pic

[@thebestcdub3041]

@@andre51605 I see it

[@nnass262]

​@@andre51605a downgraded version you mean

[@patycake018]

​@@andre51605it's just you lol

[@liberalsockpuppet4772]

​@andre51605 OMG you're right!

[@cecilchesley7406]

"I'm not a king" says the one who can find and afford saffron.

[@communismwithgiggles2515]

Well he does live on the west coast

[@jeremiahlinson6223]

You can actually grow it yourself if you only use a few threads here and there, and have some time to grow some plants. Bulbs are sold on eBay and Amazon, and I found some for sale last year at Lowes. Look up saffron crocus. As a bonus, they look great in a container.

[@MossyMozart]

@@communismwithgiggles2515 - I live on the east coast and there are several brands available in my local megamart.

[@jersmont1309]

saffron is just grated baby carrots

[@cecilchesley7406]

@@jeremiahlinson6223 that sounds awesome. I'll definitely look into that

[@o0hotoko0o]

This is how history should be taught in class....cook a piece of history and learn about the time period....then the reward is the food at the end!

[@dlbstl]

That is a great model for school.👍

[@Coops1985]

much more interesting than learning about wars...

[@rejoyce318]

Would that there was a kitchen (or even a sink!) in every classroom!

[@Coops1985]

@@rejoyce318 i was in elementary school in 2 different schools in the netherlands, one had a sink and one had sink, counter and cupboards! we used to make tea or packets of soup in the second one on a daily basis.

[@rejoyce318]

@@Coops1985 My elementary school also had sinks, but I grew up in a wealthy district, & went to a new (for that time!) building.

[@poohcatchyou3917]

I have a tip for anyone trying to make this. Warm a few tablespoons of milk. Don't boil them. Just warm them up. Add the saffron strands to the warm milk and let that sit for about 10 minutes before using the milk and saffron mixture in the kheer. That helps release the flavour and colour of the saffron a lot better.

[@VictoriaEMeredith]

I always heard you were supposed to rub the stamens between your fingers to make it into smaller pieces. But to be truthful, I’ve never cooked with saffron threads before. The warm milk soak sounds like a great idea.

[@trueblueclue]

"How to feed a King." Written by: The King Not a lot of subtlety with this king.

[@abirami9481]

Theres this entire epic filled with poems about how great the kingdom is and how nobody is sad and everyone is rich under the kings rule- this was written by the king and its highly celebrated here lol

[@clovebeans713]

@@abirami9481 Wait which one?

[@DoodleDoo]

Indians: This is what we eat every weekend. Max Miller: Here's a dish only the kings eat.

[@AmidaNyorai48]

😯

[@poojan423]

Might be wild rats after hunting

[@chaotickatieful]

"Never go against Krishna when rice is on the line." Wonderful, hilarious, and accurate.

[@DevotedPlacebo]

The way he said this line reminded me of The Princess Bride; "Never go against a Sicilian when death is on the line!"

[@BleachDemon707]

But the FIRST classic blunder is: "NEVER get in a land war with Asia" 😆

[@Cowgirlcadet]

I think that was probably the point. Lol.

[@druidriley3163]

@@DevotedPlacebo - that's exactly what he was doing.

[@pineappledeedee1705]

Yasss!!! 😂😂😂 #inconceivable

[@GriffonWizard2099]

I am blown away by the depth of research and narrative! As an Indian historian, this was so fun to watch! I recently found your channel and now I'm smitten and yes I have watched every video in chronology! this channel is just I C O N I C✨✨✨

[@TastingHistory]

Thank you! It’s a new world of history to me so it was so much fun to research. I’ve never learned so much doing an episode.

[@yogikambl2381]

U did fab Job.. and pronounciation was also impressive.. keep doing great work 👍😀

[@AllTheCloudsArePink]

One of the best channels on KZbin

[@peacefullysublime86]

Me too!!! I watch every video within hours !!!!!! I love history I love to cook and I love handsome men so this Channel is my jam !!!!!

[@lvodniza]

same, well the blown away part and the iconic part

[@aprilblossoms4]

Finally, a channel that actually does some research and also realizes that there is more to Indian food than food found in “Indian” restaurants. Also wanted to add Payasam is not just restricted to rice but can be made with lentils, vermicelli, semolina and even jackfruit!

[@Lurtz_s]

I've eaten payasam from a Fiji Indian family made from tapioca/sago and mung beans.

[@Lurtz_s]

@@theholypopechodeii4367 Yep, it's interesting to drink.

[@vedangarekar1390]

I like it when it's prepared using the thinnest vermicelli you can get. That and the milk has to be either lukewarm or a bit cold when serving. No in betweens.

[@MegaGun2000]

​@@Lurtz_sthat's become a common type of payasa (that's how people from my part of India pronounce the word) in the mainland too 😄

[@MegaGun2000]

​@@samar_vaarinow you've made me crave it 😋

[@TamilarThings]

I'm a Tamil and this is a famous sweet that's prepared in almost every South Indian homes. And I love it when my grandmother prepares it for me, she really loves making this dish for me and she prepares this very often.

[@sibasishdutta9009]

In Bengali we know it as Payesh .And yes grandma's make it best🤗🤗🤗.

[@pramada9431]

I'm from Kerala and we have lots of different kinds of payasam

[@shivrajsinghbaghel1308]

I am from Madhya Pradesh and we call it kheer and two of its kind are eaten in our home one with rice And other with sabudana

[@porothashawarma2339]

Malayalee here , can confirm haha

[@TamilarThings]

@@pramada9431 I love the "Chakka Payasam". 😅

[@BaronSamedi1959]

In Flanders, and perhaps elsewhere too, it is folklore that rice pudding is eaten in heaven with gold spoons. My father just loves rice pudding, so for his birthday we actually bought him a set of gold spoons, and now he can experience heaven already on earth.

[@OutOfNamesToChoose]

There's also an Egyptian expression to have "eaten rice with the angels", usually used by someone who has had a deep/good sleep.

[@ernestohrnell7369]

That is very nice and loving from your family!

[@camilledvorak7151]

So sweet

[@Randywm01]

Cool story, thanks for sharing

[@crazyegyptian97]

@@OutOfNamesToChoose I was just thinking of that! my mom told me they say that about babies who are smiling/laughing in their sleep, that they're "eating rice pudding with the angels" 🥺

[@powfoot4946]

This is the gold standard for cultural appreciation, I love seeing people appreciate my culture. I havent even heard of these stories of Krishna, youre doing something right

[@TastingHistory]

Thank you so much! This means a lot to me.

[@powfoot4946]

@@TastingHistory keep it up brother I'd love to see more videos about India

[@napiersh1]

Cultural appreciation is what I was taught in school and it was great to learn about other countries, customs and foods. Unlike today, but I digress.

[@ambikasomu9875]

Because it is tamil culture

[@SymphonyZach]

It’s kinda funny in a way that all cultures can stick together when it comes to food. Because all men have stomachs, if you just sit down and eat with people you’re less likely to get all stabby with each other. Honestly sitting down and just sharing a hot meal would settle a lot of conflicts

[@AdriAna-wy4mh]

Hi! India-loving Cuban here. Jaggery can only be found in Indian shops, but if you live in New Jersey or Miami or know where a Latin supermarket is around your area, ask for "panela". Not as nice as jaggery or the Cuban raspadura (which is exactly the same thing), but it will do. Raspadura is one of your most beloved treat to eat as as child. I remember not being able to stop. It's pure sugar, but more complex than normal sugar. It's also supposed to be healthier than the white stuff.

[@thiruvetti]

Amazing presentation. 10/10 for pronunciation. As an Indian, I have to say this is a better Indian cuisine history presentation than some of our popular chefs on TV. The internet always surprises you and teaches you that there is still loads to learn.

[@5891irhs]

Today is Lord Krishna's birthday.. this couldn't have been more timely!!

[@TastingHistory]

Complete serendipity

[@ben-chan420]

2 days late but happy birthday Krishna!

[@betsysingh-anand3228]

Jai Sriman Narayanaya!

[@thegeekconservative6593]

Why would you assume that someone with the last name of Krishna would like this.....

[@shubhampadhye7263]

@@thegeekconservative6593 ?

[@Terrelli9]

Max: “Today on Tasting History I’ll be making food for kings and gods.” Cersei: “Well done, peasant. You have pleased me.”

[@TastingHistory]

Basically that it my day, every day.

[@jpdj2715]

Kirkè: WTF, are you nuts, going Roman on me?

[@Eclipsol]

His cat name is Cersei like the Game of Thrones character or A song of ice and fire, not Circe. And the other cat is Jaime, her twin brother in the series.

[@Terrelli9]

Kaff. R. Ah. I don’t watch GOT. Thanks.

[@Eclipsol]

@@Terrelli9 GOT ending was the worst, so good for you. Although the books are like a lot better than the crappy serie.

[@Paintplayer1]

I came to love payasam after living in a small town in Oklahoma where there was an authentic Indian restaurant that I ate at 2x a week. I'm not sure what brought those folks to that town, but I'm sure glad they were there. We had authentic Thai and Greek there too, you never would've thought.

[@sunshinesue4131]

As you said, almost every every culture has a rice pudding…so one year I combined ingredients from Kheer with ingredients from Arroz con leche and called it Kheer con leche! It turned out yummy. I love Indian dishes and the sweets are so good… honey balls, mango ice cream and ladoo. Yum! 😋

[@malimalou751]

I like Indian food but I ma not keen on the sweets, not at all!

[@sifridbassoon]

what a great idea!

[@jkabholat]

My late husband’s family is from the Gujarat region of India. Some of the best food I’ve ever eaten. ☺️

[@TastingHistory]

I’d love to visit someday

[@pt9060]

Oh!! The food ..!! The glorious food ... you will be surprised but the best Ras Malai I have ever eaten in my whole life , was at Dwarka - The Kingdom of Krishna. And I have definitely had my share of Ras Malai :-) *sigh* memories of some lovely Trips

[@bertranwalker6524]

@Alan Hardcastle you go girl

[@theveira]

@Alan Hardcastle bro really shooting his shot

[@particlemannn]

@Alan-he mentioned his fiance in a livestream a few weeks ago. I was similarly disappointed :P

[@elijahramirez2017]

As someone of Mexican descent, I thoroughly enjoyed being exposed to this version of one of my favorite dishes. Protip: if you soak the rice 6-8 hours, you can keep the water after you drain it, sweeten with sugar and cinnamon and have some horchata! Great two for one!

[@KetchupwithMaxandJose]

Max does love horchata! I’m prepping him for tamales during our holidays

[@TastingHistory]

I can’t wait to do an episode on horchata. One of my favorite drinks.

[@elijahramirez2017]

Great. Now I'm hungry for tamales lol

[@merrittanimation7721]

I've never tried Horchata, but it sounds tasty.

[@elijahramirez2017]

@@merrittanimation7721 it's awesome! Some sweeten it with honey or agave which is even better I think. Super easy to make, too!

[@jilsonjose3408]

പായസം എന്ന് കേട്ടാൽ അഭിമാനപൂരിതം ആകണം മലയാളികൾക്ക് !!! Malayalees should be proud when they hear about Payasam !!! Big thank you to @Tasting History with Max Miller for the extensive research you have done which most of us din even knew about.

[@stnirmalmathew]

Adhe bro😊

[@resurrection7480]

Keralites unite

[@devilishlyangelic1]

My ancestors came to the Caribbean from India in the 19th century. Our version of this treat is called "sweet rice" and there's even some in the fridge right now! We make it thick and I prefer it served chilled. Great job on a wonderful video!

[@sifridbassoon]

@devilishlyangelic1 oh great, now you've made me hungry! 😁😁

[@maddyf1465]

I'm Persian and will give you an important tip with cooking with saffron. saffron is expensive so getting the most potency out of the amount you are using is paramount. the saffron should be ground in a mortar and pestle with some pink himalayan salt rocks and then poring a small amount of boiling water ( about 4 table spoons for 1/4 of teaspoon of saffron) and covering it and letting is sit for a few minutes. you will see what a vibrant yellow almost orange tinge it gives and so much more flavour and aroma!

[@beckyp9633]

Thank you! I will try this. I have a very small patch of saffron crocus and don't get much to harvest.

[@SUREETBHATTACHARYA]

I hope Persia is fine. I am hearing how much their currency is devalued . Iran is the best islamic country. Love from India.

[@udaykrishna4521]

Did persians worship surya?

[@Kraliezec]

Wow. Thanks for sharing.

[@shreyanmullick4102]

Thankyou Persian aunty ❤️❤️ for this tip🇮🇳

[@imsmart5676]

As a traditional south indian guy, we still make payasam instead of cake, like on birthdays, anniversaries and all...

[@MsDonttrythisathome]

Oh yes. It's not a birthday without payasam!

[@imsmart5676]

@@MsDonttrythisathome EXACTLY LOL

[@violetskies14]

Sounds yummy. In Britain rice pudding is typically a winter treat but I'd definitely like to try this.

[@kck9742]

My bday is next month if you care to make it for me. :-)

[@imsmart5676]

@@kck9742 Well yeah, but I'll eat it tho.. lol

[@sukumu]

Absolutely brilliant. Now, in the Bengal region, “Payesh” has another version called ‘Nolen Gur Payesh’ which uses pure date syrup as the sugar base. While this is traditionally seasonal, ‘Nolen Gur’ or date sugar mixed with regular jaggery can be found throughout the year these days. The best and purest quality of date syrup (extracted overnight from date palm trunks/barks, not mixed with anything else) is almost impossible to find these days unless one goes and gets it themselves from interior village regions of the State. The taste of this Payesh is fantastic, with a much darker tint and fragrant earthy taste. The rice used is ‘Gobindho Bhog’ variety which also by itself is a marvellously fragrant small grain rice. Thanks for this superb episode on this classic soul pleasing recipe.

[@vi2448]

Yes. Also please don't tell me I'm the only one that eats jaggery "Nolen gur" as a snack~

[@sasdagreat8052]

To think I've never had that myself... never was a full fan of payesh, but gur payesh sounds neat

[@direct.skc.2]

@@vi2448 you mean patali gur?

[@direct.skc.2]

Dhur aage dekhle ami ar comment kortam na, exactly etai post korechi! 😋

[@emmahardesty4330]

You'll be glad to know that pure date syrup, not expensive, is available in stores like Natural Grocers, and online.

[@thaapu1]

I’m so impressed with your pronunciations! Some of those Sanskrit words are difficult even for the younger members of my family (Indian heritage but brought up in UK)

[@telkins3388]

Rice pudding - the dish that connected the nations. And the cats.

[@drinxs505]

Rice-they Key to beating the Vietcong in Vietnam.watch a Bright Shining Lie,based on a true story.

[@LenaVoices]

And Dumplings, there's always a kind of dumpling everywhere in the world

[@lairdcummings9092]

And sausage. Everyone has some form of sausage.

[@LenaVoices]

People from every corner of the planet be making mushy grain dessert, filling dough with various other things and frying it and stuffing meat into a tube

[@carmenpeters728]

@@drinxs505 so if a handful of rice is thrown at the white house.....

[@thebratqueen]

Little known fact that Krishna's deal with the rice would later inspire Tom Nook's mortgage payment plans. :D

[@TastingHistory]

🤣 never ending

[@hollyh7924]

Jokes on him never paid that last one off! 2.5 milly?? Naw. Don’t even get nothing

[@pirateyarn6331]

touché

[@lcflngn]

Holly H me too. I’m a quadrabellionaire, why give it up?

[@lcflngn]

Hi-larious & so true.

[@amrithasusanjacob]

I am from Kerala and we love our payisam.. i am delighted and so much respect to your level of research.

[@krushna4181]

When I clicked on this video I was expecting the westernised version of payasam and very inaccurate historical accounts but boy was I wrong. From the accuracy of the recipe, to its history and the prononciations were all spot on. This was one of the best videos on KZbin I've watched till now.

[@ubermenschmexa]

Word of advice for my dear American neighbors: You might have an easier time finding jaggery if you look for what we in Mexico call "piloncillo". It is exactly as described (unrefined sugar which comes shaped as a cone and can be grated) albeit a lot darker. I'm sure you can find it easily in international stores or small Mexican-owned businesses.

[@AP-xb4tv]

We have a dark version too. The lighter yellower one has additives.

[@smpalmer85]

palm sugar is also widely available in asian supermarkets and would have added complexity that I'm sure jaggery provides. Even a touch of Western molasses would probably be better than plain white sugar.

[@druidriley3163]

I checked because the price of getting jaggery delivered is daunting. It's frustrating that it's so inexpensive to buy in store, but have to pay so much to have it shipped. But alas, panela/piloncillo is basically unrefined brown sugar cane. It doesn't have the palm sugar that jaggery does, so the taste will not be the same as jaggery.

[@AP-xb4tv]

@@druidriley3163 Try an indian grocery store. Maybe they'll have it.

[@druidriley3163]

@@AP-xb4tv - I'm sure they do. But I'd have to drive 15 miles away to try several stores, and I live in a state where the Covid cases are high and I don't want to risk it.

[@TastingHistory]

Thank you to The Taste of India Food Festival for help with pronunciations and, while I tried by best, I apologize ahead of time for butchering any Hindi/Sanskrit words.

[@christophermorin9036]

HOW DID YOU COMMENT 3 DAYS AGO ON A VIDEO YOU JUST UPLOADED?!?

[@organicgrains]

Thank you for sharing an old Indian recipe with us. Definitely hope to see more!

[@gamemeister27]

@@christophermorin9036 He uploaded it 3 days ago and listed it today

[@christophermorin9036]

@@gamemeister27 Damn he's getting clever so no one can be first...

[@KetchupwithMaxandJose]

What Brian CP said, and it gives me a chance to do the English and Spanish subtitles

[@shivasantosht]

No Indian KZbinr is doing this kinda food research, kudos bro 😇

[@Sunj7]

In the modern version, we add cashew and raisins sautéed in ghee. A bit of condensed or sweetened milk can top this up nicely.

[@fatehakamal2941]

As a Bangladeshi this is the most accurate video of paesh I have ever seen. Max Miller, this is 10/10 accuracy 🤩

[@TastingHistory]

Wow! Thank you 🙏

[@byron-ih2ge]

Wow i nvr knew u guys also have it!!

[@indramajumder3482]

You're a kangladeshi

[@defencebangladesh4068]

@@indramajumder3482 Typical Poshchim Kangla

[@defencebangladesh4068]

@Mother Earth most of the west bengalis are like him.

[@futurepig]

Things you need to know to be king: 1- Air-speed velocity of an unladen swallow 2-How to fry a rat

[@kimvibk9242]

European or African swallow?

[@biggiecheese253]

@@kimvibk9242 is... Is that a... Is...

[@kimvibk9242]

@@biggiecheese253 Not sure what you are asking about, but if she weighs the same as a duck, she is a witch. Thank me later.

[@OreoSpacetrails]

@@kimvibk9242 I guess u funny🤨

[@Mr_Yod]

@@kimvibk9242 Well: I don't know... AAARGH!

[@TheEtceteraK]

I often feel a bit apprehensive when I see people addressing indian history because there is always inevitably a set of racist comments and my heart sinks. I just wanted to say thank you because this was so respectful, well done, well explained and made me happy. Thank you and I can't wait to watch all your videos!

[@yashaswinikrishnan1878]

true!

[@hypell0]

I always prepare myself for this too!

[@ma.k4910]

Couldn't agree more

[@sarahbuck2506]

"In ancient times cats were worshiped as gods; they have not forgotten this." - Terry Pratchett This was great, now do the rat!

[@sabsab878]

I immediately thought of Pratchett, too. But more of his dwarfs. I bet they would like the rat recipe :D

[@adorabell4253]

sab sab just needs ketchup.

[@sabsab878]

AdoraBell XD

[@lcflngn]

No, no rat pleezeee

[@lcflngn]

Abhishek Sengupta Aaarghhhh nooooo

[@danielhale6479]

As an Engineering Tech the rice balls in water that he showed them is loosely what we refer to as Bridging today (not like building a bridge). Bridging is piling in large stone or clay into a wet area. Then coming in with a better quality clay and compacting that over top to the bridging material. This has been used for centuries in roads, buildings, railroad, etc.

[@lucastonoli3256]

Some rice flour was also used in the mixture that bonds together rocks and bricks of many Asian ancient buildings. I wonder if gluten had anything to do with this rice legend...

[@Pyrela]

@@lucastonoli3256 I prefer my buildings gluten free.

[@tmihnahmygahn2789]

Ahh, makes sense. The rice balls in his rice pudding was a good model for bridging. How cool. Learned sommething else new.;)

[@drcparrott]

@@lucastonoli3256 I think the reasoning behind the rice in the great wall was to give the wall more flexibility to withstand earthquakes.

[@lucastonoli3256]

@@drcparrott That might be it. I understand polymer powders are used today for that purpose. But not my area of knowledge.

[@kankanakarpha4289]

Sooooo much love from a Bengali( Indian)girl❤️❤️❤️....it is one of my favourite comfort foods 🔥

[@pavlovsergei13]

I am from Kerala, India. Payasam is a staple of our cuisine. We have multiple other variations now and all of them are yummy. We have a celebration called Onam and after the scrumptious lunch called 'Sadhya' we eat 3 to 4 different type of Payasamas.

[@obonneibennetto3329]

As an Indian American, I don't think I've ever seen someone of non-Southeast Asian descent handle a topic like this as well as you have. Thank you for being so thorough in your research and for giving a shoutout to the folks who helped and inspired you! I'm enjoying all of your videos now, and hope to see some more Eastern history too!

[@LDuke-pc7kq]

I have a huge passion for Indian culture, religion and history but my biggest problem is to find history lessons with at least some English subtitles. Ashoka is someone I think the whole world should know about but so hard to find him discussed out of side of Asian culture

[@jananihemalatha6129]

Indians are south Asians not southeast asians

[@Sofistacation]

As an Indian American, surely you're aware that India is part of South Asia and that Southeast Asia is a different region?

[@gp2779]

I'd like to clarify that India is in South Asia, not Southeast Asia

[@shroendeshmukh5063]

You're either indian or amerian, you can't be both nincompoop.

[@Astavyastataa]

You mad man! You actually did it! And on the eve of Lord Krishna's appearance/"birth" day! Niceeeee! Edit: Nice Miltank plushy in the back too, even if I'm still traumatized to this day by facing off against Whitney's one back when I was younger.

[@viiiderekae]

Rice payasam O.o Not sago payasam

[@TastingHistory]

I had no idea it was Krishna’s birthday. What timing!

[@MsKathleenb]

Ugh, those effing miltanks! Such a pain in my ass.

[@harshupadhayay5520]

janmashtami special episode of tasting history

[@firenter]

Oh god, now you've triggered my Miltank PTSD as well :O

[@hollerinwoman]

Some of our dearest friends are natives of Tamil Nadu, and they enjoy preparing and sharing some of their favorite south Indian dishes when we visit them. The dessert (or "sweet") is always a version of rice pudding, sometimes with yoghurt, sometimes with milk. It really serves to dampen the heat of the the meal.

[@kathleensmith8365]

I still remember the first time I had this dish. Your reaction was similar to mine. Just divine. Unlike anything I ever had before. Almost like eating a fragrance.

[@whiners131]

Its kind of insane that we still practice serving payasam in the middle of a festive meal. Genuinely shocked at how much of tradition is carried over to this day. Also, great job on the thorough research!!!

[@TastingHistory]

Thank you : )

[@ragnkja]

In Norway, rice pudding is typically eaten hot. However, we do have a cold dessert made with rice pudding as well, typically served at Christmas. It’s made by mixing cold rice pudding and whipped cream, and served with red berry sauce (I recommend strawberries or cherries). And yes, round-grained rice is definitely best for rice pudding.

[@larshalvorsen5990]

Adding to this: We don't have much spice in the (warm) dish that is named "risgrøt" but eat it with cinnamon and sugar on top, with a dab of butter in the middle. Raisins may be added, and for christmas it is popular to hide an almond in the serving dish. The one that find the almond in their bowl is rewarded with a marzipan pig.

[@TheEwqua]

That sounds so lovely!

[@larshalvorsen5990]

@@TheEwqua It is

[@Malentor]

Add to that chopped almonds, and it's the Danish christmas dessert "risalamande".

[@The_Last_Norman]

Don't know where it originates from but we do that where we live too haha.

[@cutepeppi3266]

Here in my country, Mexico, we have something similar called "Arroz con leche" (rice with milk). It is delicious!

[@Genzafel]

Yeah but kinda not the same, we usually add Vanilla, Cinammon and sometimes raisings, so... not quite the same

[@MegaGun2000]

​@@Genzafelthe dish has changed in India too, like Max mentioned, payasa is now often made with dry fruits, those dry fruits include raisins, and I don't know about other people, but my grandmother used to add just a drop of vanilla concentrate sometimes to make the flavour really "pop" 😋

[@anna9072]

I was served a somewhat liquid rice pudding in an Indian restaurant once, which was HEAVENLY, and I’ve never been able to find anything like it since. This looks like it might be what I was served, I’m going to have to give it a try. Thank you!

[@shankargopal4150]

Google for "Paal Payasam". I'm guessing that's what you ate. Best of luck in your search.

[@MegaGun2000]

I am about a year late, but how was it ?

[@anna9072]

@@MegaGun2000 I haven’t actually done it yet, thank you for reminding me! I’m going to review the recipe and give it a try today or tomorrow - I’ll be sure to let you know!

[@aamentalukdar9371]

Here I am, an unsuspecting Bengali listening to a blue-eyed Disney Prince telling me how to make my grandmother's gurer payesh (rice pudding with jaggery, for those not in the know). Very authentic! I'm so glad to have stumbled on to your channel.

[@alonespirit9923]

Sounds like the place to quote a famous American author and all-round character, Mark Twain, "Truth can be stranger than fiction because fiction has to sound plausible." 😸(or something like that)

[@na_dai]

....same!

[@anuradhasamanta5274]

Same!❤

[@marcusraines4803]

“Never go against Krishna when rice is on the line!” Awesome work on the video by the way. I hope to see more non-western recipes on the show. I love the Roman and medieval stuff but this episode was such a treat. Pun intended.

[@TastingHistory]

Thank you! More to come.

[@miasummer2978]

Inconceivable

[@maxxcreese9911]

Add to that Never ask lord Shiva to dance Never ask about lord Brahama's fifth face And get a lawyer when using a boon from the gods.

[@kushal4956]

@@maxxcreese9911 lol. that was very witty

[@thebeliever1239]

Hi..I'm from southern India ..glad to see your efforts on giving a good description about payasam.I would like to share some other foods of my state kerala Like - unniyappam,Ada,Onam sadhya (it's a feast) , pazhampori, traditional pickle Try these foods also..you won't regret later

[@odemeprogres.2554]

In sri lanka we called it as " sav keda /සව් කැද " . We usually make it in sago but some times we use rice too .it is soo good 🙂

[@thaejsooriya3313]

Also Sri Lankan and was loooking for someone mentioning Sago in the comments. I have only had it made with sago Tamil word is “payasan/பாயாசம்”

[@crazyegyptian97]

I'm so happy to see you branching out to non-western recipes/cultures! I would love to see an episode on ancient Egyptian recipes like for molokhiya or fiseekh which are still to this day very popular dishes in Egypt. Or if you'd like to try medieval Egyptian recipes there's a translated cookbook called "Kanz al-Fawa’id Fi Tanwi’ al-Mawa’id, or Treasure Trove of Benefits and Variety at the Table" (i know its a mouth full 😂) full of medieval Egyptian recipes for dishes, desserts, digestives, and even scented hand perfumes! I'm really looking forward to seeing what you'll do next. Keep up the great work!

[@TastingHistory]

I need to get that book 😀

[@pirateyarn6331]

@@TastingHistory We're going to so enable you with books, you'll outgrow your condo. LOL

[@TastingHistory]

I look forward to it!

[@sbrai001]

I second this.

[@avishai7830]

Molokhia!!!

[@QuantumKitty]

When I was a kid I hated payasam or Keer I preferred rasmalai but now I love it. Isn’t it funny it takes becoming an adult to miss simple dishes cooked by mom.

[@raerohan4241]

I'm the opposite - loved kheer, didn't hate rasmalai but it wasn't my favourite. Now I go wild over rasmalai and rabri and am just okay with kheer

[@GauravMuralidharan]

I've read somewhere that taste buds change every 10 to 15 years or something like that. Not sure, but it could be attributed as a factor I guess...

[@iainronald4217]

That sounds like my relationship to Kutya. In Ukrainian culture on Christmas Eve, we have 12 courses of 12 types of food but before any festivities start we eat at least one ladle full of kutya. It’s bulgar wheat boiled with sugar. I used to hate it as a kid like, my mom would get into screaming matches about it with me. But, as an adult, if it’s on the menu or being served, I’ll get it. I worked as a banquet chef for a while and one night we had to find a way to use spent mash in all the dishes, well it’s wheat boiled in sugar, so I had a bowl before I got started, lol.

[@sumantjaiswal3811]

Angoori rasmalai.. damn.. that is the best indian dessert ever.. payas got nothing on it..

[@boazabraham2973]

I am from Kerala, land of Ambalapuzha milk Payasa. Hats off for your research and presentation. Keep going 👍👍

[@chasmosaurskickingcretaceo7836]

This is so good! Made it yesterday and I literally wanted to eat the entire batch. Thankfully, I was able to put down the spoon and share. It was even better tasting the second evening after the spices had a chance to meld. Thanks Max for an awesome recipe.

[@Calluth]

It may sound weird, but in my opinion you're the most loveable dude on KZbin. You got me into cooking and baking, you teach me history, and I get a warm, homely feeling when watching your channel. I'm SO SO SO glad I've stumbled upon your channel, your work is making my days quite a notch happier!

[@TastingHistory]

☺️ Thank you

[@casinodelonge]

Same here, its been a tough few years for me , but watching Tasting History is like bathing in warm honey....

[@cosettelewallen4281]

@@casinodelonge sounds like quite the sticky situation!

[@casinodelonge]

@@cosettelewallen4281 It should be called "Max makes if all right".

[@beanacomputer]

"It even covers how to capture an elephant and treat it for... various elephant diseases." Dammit Max you're so bloody eloquent it makes my eyes wet.

[@ratsalad178]

so incredible to learn the history of this dish my paati (grandmother) has been making since my brother and I were kids. it genuinely put a HUGE smile on my face to hear you love it so much. and you're absolutely right, it tastes INCREDIBLE chilled - we always eat it after it's spent a few hours in the fridge!

[@see2saw]

The payasam at "Ambalapuzha temple" is actually pink cos of the condensed milk after hours of stirring in sugar...so off white is good enough.. And very proud of the research u have done😍😍

[@pickledbread2036]

I loved the nod to "The Princess Bride".

[@FilbieTron]

The reference made me unreasonably happy 🥺🥺

[@pappanalab]

I’m watching this while my grandma is making payasam. I can’t wait to eat it. It feels like nobody talks about Kerala (my home state) so thanks for that little mention.

[@isthereanyvaliduser]

ayyy another malayali!!

[@pappanalab]

isthereanyvaliduser Happy Onam! (a few days late, I know) I wish I could’ve visited India this year but alas 2020 didn’t agree.

[@danis6975]

I actually knew i wasn't going to be the only Malayali here. Happy to find other Malayalis here. Happy belated Onam.

[@TheKikukiku89]

I know a girl from Kerala, most gorgeous girl Ive ever seen..sadly she moved to Dubai, but i still think on her from time to time :/

[@alwaysbored47]

@@TheKikukiku89 they are notorious heart breakers but full of passion of you're the one they love.

[@umaghargi4765]

Thank you so much for the video. I am from the State of Karnataka, where the Chalukyas ruled. Though we have read about them during school days, I never knew about King Someshwara's writings. Pulikeshi is the renowned King among Chalukyas, so we know more about him. We ,in Karnataka ,make this rice pudding very often on festivals , especially on Makara Sankranti festival, when the path of sun is changed. The receipt is almost the same, but we add nuts forore taste. Thank you so much for making a video about the fine Indian Cuisine. I came to know about your video only two days ago & found it very interesting. Along with the receipt, you give so much explanation about the history of the cuisine , which makes your video perfect.

[@mouseketeer7627]

Amazon video! I'd like to mention that in Bengal we traditionally use Gobindabhog rice to make Payesh. Gobinda is another name for Krishna and Gobindabhog means food offering to Krishna. It's a small grain rice and has a beautiful aroma. The same rice is also used to make Bengali Sweets too which ate regularly offered to Krishna as well

[@nandanbhardwaj8464]

kali jeera is what bangladeshi muslim call it

[@leticiacsan]

In Brazil we have a very similar dish, but we just call it "sweet rice" (arroz doce). Classically it's made only with rice, milk and sugar, sometimes cinnamon. It has almost the same consistency as in the video, and in some parts of the country people like to add shredded coconut and/or coconut milk, which just makes it extra awesome! I guess this just goes to prove that the whole word likes sweet mushy rice. I'll for sure be trying this one out!

[@jamesdarcy666]

In Argentina we call it "rice with milk" (arroz con leche). It's just the same.

[@healinggrounds19]

Coconut? Sounds delicious! Delicious.

[@elfodelputoinfierno]

Bom saber que não foi só pra mim que veio "caralho, arroz doce!" na cabeça

[@trogdortheburninator3621]

I like my rice with milk and a pinch of stinky cheese.

[@antonioscendrategattico2302]

Arroz doce is very famous, I heard of it even here in Italy.

[@deepikar9560]

Dude you never go against Krishna when ANYTHING is on the line. No one wins. He's crafty like that. Lovely to see Indian food on here. And Payasam too! It's the perfect dish.

[@Wavemaninawe]

Krishna is a bit of a dodgy bastard. As most gods are. He "decided" that he was low on rice? Couldnt he merely have decided to have some more?

[@deepikar9560]

@@Wavemaninawe But then it wouldn't be a lesson, would it? The prasadam (food for the God) that the temple is still making as a result of this legend probably feeds hundreds of people too. And they have been feeding people for free for decades now probably. So, the king learned something and the community benefited from it.

[@moguera]

Isn't that a rule of thumb with gods in general? Never bet against divinity. Even when you win, the gods will make you regret it. Just ask Arachne, poor girl.

[@samw1501]

@Peter Griffin I wouldn't worry about it. I think the general attitude is that if Krishna cares, the individual in question will get what's coming.

[@Wavemaninawe]

@@deepikar9560 A lesson not to gamble? That is valuable, sure. But placing the man in a debt that stretches beyond the fogs of time? It just seems so petty. 😄

[@NickRego]

Not me, an Indian guy, being sent this video by my bf to watch lol. You did great! I know this as kheer and it's SUCH a lovely treat at the end of a meal. Huge props to all your research and effort!

[@cmcg9035]

This recipe has become my pandemic comfort food! I use basmati because that's the rice I have. I have tried with sugar and 2 types of jaggery. What an amazing difference between the jaggery and the sugar! I definitely liked 1 jaggery brand, the one w/ less molasses, better than the other. I tried it with half and half instead of whole milk, but I found it to be too thick and went back to the milk. My latest try was adding 2 T. of rose water, which was really good. My next try is turbinado sugar instead of the jaggery, which I have to mail order. I grow saffron, so making this was not expensive at all. Thanks so much for your exciting, whimsical, educational, curiosity-provoking videos!

[@anxiousleighwaiting]

Despite the fact we have a whole shelf dedicated to jaggery, i don't think I've ever seen it used. Now we have an excuse!

[@TastingHistory]

It’s wonderfully complex but hard as a rock. If you can’t break it, microwave it for a bit.

[@arjunbadi6038]

@@TastingHistory I just use a hammer lmao!!

[@MaryamaFarah]

Absolutely LOVE jaggery They sell it here (Kenya) as the hard block and an already broken up "rejects" bag

[@sere2594]

Interesting..never seen or heard of jaggery. Not sold locally (USA). Is it substitutable with a mix of brown sugar and granulated sugar..or should I make that 2nd online order (1st order saffron)?

[@arjunbadi6038]

@@sere2594 before you go and order it online check to see if there are any indian stores nearby. I know here in Texas there are quite a few of them. Both jaggery (sometimes called Gur) and saffron (kesher) are sold in most indian stores

[@fabinator5779]

For those who are from hispanic countries, jaggery is also known as "panela" or "papelon" and you might find it more easily by one of these names

[@ILoveYou-it7hm]

Oh that's so interesting! I've only ever seen panela referring to a type of cheese at the Hispanic stores near my house lol

[@maggers2580]

I think you can also look for piloncillo

[@Eclipsol]

@@maggers2580 Wut? Piloncillo isn't nearly a thing to panela. D: At least not for me.

[@priscilajaneth4695]

Google tells me: La panela, rapadura, piloncillo, pepas dulces, papelón, raspadura, atado de dulce, tapa de dulce, empanizao, raspadura de guarapo, panocha, chancaca, ​ jaggery o gur es un dulce típico de la gastronomía de muchos países en América Latina y Asia. So, yeah, it seems to be the same thing.

[@LeLooFreak]

Is it made from sugar cane? If so we call it rapadura in Brazil. Very common to this day.

[@suryashanmugam5064]

As a Keralite, awesome episode and great pronunciation. And yes, it is good cold

[@pournavjayan2770]

Isn't shanmugam tamil?

[@maydayy5823]

@@pournavjayan2770 most south indian languages derive from tamil

[@pournavjayan2770]

@@maydayy5823 who asked u that...i just asked if she is tamil since she is not identifiying as malayali, i can't go anywhere without some tamilian saying this exact same nonsense to me😕😑😬

[@maydayy5823]

@@pournavjayan2770 he says he’s a keralite and u were like isn’t his last name tamizh so i provided explanation

[@suryashanmugam5064]

@@pournavjayan2770 It is. But my mother is Keralite and that’s where I grew up

[@koolk8077]

Just found this channel. Mesmerized by your research and honest attempt to simply appreciate the Indian culture and history. Loads of love from India 🇮🇳

[@jordanloux3883]

I really do love this channel. Food is so universal and really reminds me that these weren't flat characters that existed only to move history. These were people with passions, hobbies, and even favorite dishes and recipes they would share. It's humbling.

[@TastingHistory]

Love this sentiment. Thank you.

[@Steph-zo5zk]

*bangs on table* DO THE RAT DO THE RAT DO THE RAT 🐭🐭

[@karlajaeger2082]

Speaking as a cook, I'm not sure even "feeder" rats for snakes or carnivorous birds would be safe for human consumption. As a person who has had friends with adorable, cuddly, and smart pet rats I say, "Nooooo!"

[@NephilaClavata]

@@karlajaeger2082 The people eating those rats back then must have had very robust immune systems to say the least, lol.

[@WintrBorn]

Just sub in any other small mammal, like squirrel, or whatever is native in your area.

[@karlajaeger2082]

@@WintrBorn the problem is with parasites and other diseases carried by small rodents or mammals. If you eat undercooked rabbit for example you'll get extremely sick from what's called rabbit fever.

[@WintrBorn]

Karla Jaeger you should know I live in North Carolina. Small mammals are how many around here survived into very recent memory.

[@justzzzzletgo]

I am somebody who does not like sweets but paayasam is an exception. My mom makes rice paayasam by substituting sugar with condensed milk specifically the nestle milkmaid one. Makes it extremely rich, thick and very unhealthy but very delicious. It's great to indulge in a great paayasam once in a while.

[@simongrushka983]

jaggery does have an unique flavor, I've started using it instead of sugar in my coffee few weeks ago and it's great.

[@infinite5795]

It does have a very earthly flavor to it, no wonder the Hindus have prized it even in religious settings for the last 5000years.

[@jendubay3782]

I use honey in mine 🤔

[@salempasangasp]

Try palm jaggery it's even tastier

[@simongrushka983]

@@salempasangasp i Havel trier it... i think Ill stick to the sugatcane one 😃

[@flood1417]

We make this in Germany, believe it or not. With cinnamon and butter. Either as a porridge, or sliced, egg washed, breadcrumed and baked or fried. With a vanilla custard sauce. Such heaven❤

[@platedlizard]

the story of Krishna and the rice should be taught in math class when introducing exponential numbers.

[@KL-wp8ip]

I love how it's not even "smash the like button" anymore but "subscribe". Yep, we're liking the videos by default now :)

[@TastingHistory]

And I appreciate it very much.

[@yippee8570]

Definitely!

[@ragnkja]

As if we aren’t already subscribed

[@KL-wp8ip]

@@ragnkja I'm even thinking about using the notification bell for the first time in my life... Gods, a life-changing channel! XD

[@majatoft9170]

Just tried making this dessert from your instructions and I absolutely love this! Tried it both warm and cold, prefer it cold, makes it feel more like a dessert. Thank you for this video, I always love your content!. Love from Denmark ❤

[@klila16]

It’s so good that unlike many historical recipes we still eat it exactly like that today. Not surprised that you enjoyed it!

[@UnsCaraLi]

The story of the rice thrown in the swamp seems like an allegory of a "real life material" called composite. It works by mixing two different materials in order to make a third with the desirable characteristics (in this case a good, strong foundation). For example, if you build a wall made of clay it would not hold for a long time, but if you mix straw with clay and build a wall with this composite it can endure the time for several years. For a visual, google "casa de pau a pique".

[@mr.mammuthusafricanavus8299]

That is very interesting since archaeology has argued for a long time about whether ancient civilizations had concrete or knowledge of a derivative composite :p

[@Black.Spades]

Besides they used to add eggs(or eggwhite) and also rice (or only rice hull) to the mix of clays in Asia (and other pats of the world too). Some houses were built like that. Even a part of the Chinese Wall has that composition. So it is not far-fetched.

[@Tana1499]

This channel has blown up so quickly! And rightfully so tbf

[@dansaikyo6664]

He deserves it. My brother got me hooked on it. Too bad he's already engaged though. 😭

[@tomunterwegs1206]

Wine, charismatic host, wine, historical yummy food ... and wine.

[@organicgrains]

@@tomunterwegs1206 don't forget the wine.

[@TastingHistory]

The growth has been a shock to me, but I’m not complaining 🤣

[@tomunterwegs1206]

@@organicgrains how could i! shame over me :-)

[@Sameer2762]

I just love the way you maintain the originality of the recipes in whatever you cook and of course the level of decency and respect for every culture! Namaste 🙏🏻😀

[@hilzbilz09]

I just stumbled across your channel today and I got so excited by this episode!!! My dad is Indian, so I grew up with kheer on a regular basis. When I crave it (and don't have time), I'll heat up some of the pre-made stuff, and toast up some cardamom and almonds before stirring them in with raisins. So awesome to see a historical recipe that isn't so insanely different than what we have today!

[@luisfernandofontouradeoliv5426]

A salute from all the language nerds that, like me, were most delighted not only at your pronunciation of these Indic words, but from hearing "je ne sais quoi" in your flavour analysis as well.

[@Perennial1997]

Wasn’t that great tbh...

[@Perennial1997]

thesqueedler most of these words were South Indian and doesn’t really have anything to do with Hindi, but I get your point lol

[@panfluteskeleton]

The most appropriate use of a Miltank I've ever seen.

[@suzancollier9518]

I watched one video....and now I'm hooked! Cooking and history?! Yes, please!

[@nourinmymuna2390]

Omg i love this channel. The history with those familiar dishes I've had since my childhood. I love it.

[@deseuryderia]

i like how this channel focuses on lots of cultures, instead of just all Europe and America

[@RosyMiche]

Him: _Gives us a Fried Black Rat recipe_ Me: Remy, no!

[@skerrkro2952]

Lmao

[@oro7114]

Out of all the history time secions ive seen this vid had the best, I love the theology/stories behind this meal!

[@anuou792]

For someone who is born and brought up in Kerala, Payasam is indeed a homecoming dessert. Be it your birthday, Onam or Vishu or even in Sadya(traditional Kerala feast), Payasam is a must dish.

[@lemon_the_spider]

If you're in an area that has more Hispanic residents you can also use a sugar called piloncillo (pee-loh-n-see-yo) that is almost the same as jaggery. It's just unrefined sugar in a cone shape and can be found in any Latino market

[@achanwahn]

We have them in most markets in the South US in the regular whole food next to sugar cane. I never knew what it was for a long time.

[@Amy_the_Lizard]

Yeah, I'm in Texas and you can find the stuff at most of the grocery stores around here. It often winds up in the fruit section for some strange reason (despite not being fruit...)

[@ghost_fueled_scarecrow]

Nice pfp

[@manju7520]

Thanks for the info. i will try to taste

[@jayitadas4160]

Being from Bengal, India and being a Bengali.....this is one of the favourite of any bengalis. :)

[@defencebangladesh4068]

Yes... Fav dish for bengalis

[@prithwish9052]

Hey, really great video about our desert Payesh. This is the dish our mom or grandmom prepare for us in our birthdays. I don't know about others bus as an Indian Bengali guy I never missed a bowl of payesh in my birthdays. Every bengali people love payesh.

[@viiIeiraS]

Now that you've tested the rice pudding and you absolutely approved it, I think you have to try the rat recipe. It's only right 😂