PAYESH of MUN

Ingredients

• 900 g (approximately 1 seer), weighed after peeling Non-irritating taro (arum / mun) (Use a variety of taro known to be non-irritating. Peel thickly to remove the outer skin completely. 1 seer is approximately 900 g.)
• 1 lemon (juice only) Lemon juice (Juice of one lemon added to the boiling water to neutralise any residual irritants in the taro.)
• 120 g (approximately 1/2 powa) Ghee (1 powa is approximately 240 g, so 1/2 powa is approximately 120 g. Use good-quality clarified butter (ghee).)
• 4 leaves (a few) Cassia leaves (tejpatta / Indian bay leaves) (Used whole. Cassia leaves (tejpatta) are available at Indian grocery stores. Do not substitute with Mediterranean bay leaves as the flavour differs significantly.)
• 5 whole cloves Cloves (Used whole and entire — do not crush or grind.)
• 5 whole green cardamom pods Cardamoms (Used whole and entire — do not crack or open the pods.)
• 1350 ml (approximately 1 1/2 seer) Full-fat milk (1 seer is approximately 900 ml, so 1 1/2 seer is approximately 1350 ml. Use full-fat milk for the richest result.)
• 570 g (approximately 2 1/2 powas) Sugar (1 powa is approximately 228 g, so 2 1/2 powas is approximately 570 g. Adjust slightly to taste, but do not stray far from the original quantity.)
• 2 tablespoons, or as desired Raisins (Add as many or as few as you like. The original text says 'as desired'.)
• 2 tablespoons, or as desired Almonds (Use whole or roughly chopped almonds. The original text says 'as desired'.)
• 2 tablespoons, or as desired Pistachios (Use whole or roughly chopped unsalted pistachios. The original text says 'as desired'.)
• 1 very small pinch (less than 1/8 teaspoon) Edible camphor (food-grade only) (IMPORTANT: Only use food-grade edible camphor (Bhimseni camphor / Paccha karpooram), which is safe for consumption in very tiny quantities. Industrial or medicinal camphor is toxic and must never be used in food. A very small pinch — less than 1/8 teaspoon — is sufficient. It adds a distinctive floral, cooling aroma.)

Instructions

1. 1Using a sturdy vegetable peeler or a knife, peel the taro thickly — remove a generous layer of skin to ensure all outer fibres are gone. Some varieties of taro can cause mild irritation if not peeled properly, so be thorough. Once peeled, cut the taro into very small, very thin pieces, roughly 1–2 cm wide and as thin as you can manage (like thin coins or small chips). Aim to have approximately 900 g (1 seer) of cut taro after peeling. TIP: Some people find raw taro can cause slight itchiness on hands during preparation. You can lightly oil your hands before peeling, or wear disposable gloves.
2. 2Place the cut taro pieces into a large pot. Add enough water to fully submerge the taro — approximately 1.5–2 litres. Squeeze in the juice of one lemon and stir briefly. Bring the water to a boil over medium-high heat, then continue to boil the taro for approximately 10–12 minutes, until the pieces are just tender when poked with a fork but not falling apart. The lemon juice helps neutralise any remaining irritating compounds in the taro. You will notice the water may become slightly slimy — this is normal.
3. 3Carefully drain the boiled taro through a colander or strainer, discarding the cooking water completely. Then rinse the taro pieces thoroughly under fresh cold running water, tossing them gently with your hands to wash off all the starchy, slimy residue. This rinsing step is important — it removes the lemon-flavoured water and any remaining irritating compounds, leaving the taro clean and ready to fry. Shake the colander well and allow to drain for a minute or two.
4. 4Place a wide, heavy-bottomed pot or deep pan (kadai) over medium heat. Add the ghee (approximately 120 g) and allow it to melt and become hot — it should shimmer but not smoke. Add the cassia leaves (about 4 leaves), the whole cloves (about 5), and the whole cardamom pods (about 5) to the hot ghee. Stir them around for about 30 seconds until they sizzle gently and release their aroma — you will smell a warm, spiced fragrance. Now add the drained taro pieces. Fry the taro in the spiced ghee, stirring regularly, for approximately 5–7 minutes until the pieces are lightly golden and coated with the flavoured ghee. Take care not to let the spices burn — keep the heat at medium throughout.
5. 5Pour in the full-fat milk (approximately 1350 ml / 1 1/2 seer) into the pot with the fried taro and spices. Raise the heat slightly to bring the milk to a gentle boil, then reduce to medium-low heat to maintain a steady simmer. Begin stirring constantly with a wooden spoon or heatproof spatula, making sure to scrape the bottom of the pot to prevent the milk from scorching or sticking. Consistent stirring is essential at this stage — do not walk away from the stove. The milk will begin to reduce and thicken gradually.
6. 6Continue stirring and simmering until the milk has visibly reduced by roughly one third — from approximately 1350 ml down to approximately 900 ml (1 seer). This will take approximately 15–20 minutes of steady simmering. You can gauge this by eye: the milk should look noticeably thicker and reduced in volume. At this point, add the sugar (approximately 570 g), the raisins, the almonds, and the pistachios, in the quantities you desire. Stir well to dissolve the sugar completely. Continue to stir and simmer over medium-low heat.
7. 7Continue cooking over medium-low heat, stirring frequently, until the payesh becomes thick — it should have the consistency of a thick, creamy pudding that coats the back of a spoon. This will take approximately 10–15 minutes after adding the sugar. When the payesh is thick and the taro is completely soft and well incorporated, remove the pot from the heat. Immediately add a very tiny pinch of food-grade edible camphor (less than 1/8 teaspoon) — this is just enough to add a subtle floral, cooling fragrance. Stir it in thoroughly. IMPORTANT: Only ever use food-grade edible camphor (also known as Bhimseni camphor). Industrial or medicinal camphor is toxic. The whole spices (cassia leaves, cloves, cardamom pods) may be removed before serving if preferred. Serve warm or at room temperature.