FERNLEAF SHINES A NEW LIGHT
ON PAYASAM THIS DEEPAVALI
ON PAYASAM THIS DEEPAVALI
FERNLEAF Introduces New Payasam Recipes For This Deepavali
Let's Chef Annette Isaac & Auntie Lilly Introduce To You The New Payasam Creations By Fernleaf
Made with vermicelli, milk and sugar as the base ingredients and flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds, it's truly nutritious and delicious dessert you will love.
Taking this opportunity in conjunction with Deepavali on the 30th of October, Fernleaf, a brand that has become a household name in Malaysia celebrates the Festival of Lights by recreating the Payasam, an auspicious and delicious Indian dessert rich in milk.
Payasam ~ Classic Indian Dessert
Payasam is a must-have for all auspicious Indian occasions 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.
Chef Annette Isaac
Thumbs Up to Fernleaf Payasam, Fernleaf Payasam Pudding and Fernleaf Payasam Ice Cream
For an exciting twist to a traditional favourite, Fernleaf engaged Chef Annette Isaac, who is part Indian and part Eurasian heritage, to create three wonderful ways to enjoy Payasam – the classic Fernleaf Payasam, Fernleaf Payasam Pudding and Fernleaf Payasam Ice Cream. The delicious desserts were given an unexpected Malaysian twist with the addition of Gula Melaka, a type of local palm sugar for added depth in flavour.
Cooking In Progress With Chef Chef Annette Isaac & Mr Martin Soong, Marketing Manager of Fernleaf at Fonterra Brands Malaysia
Mr Martin Soong, Marketing Manager of Fernleaf at Fonterra Brands Malaysia explained that Fernleaf would like to celebrate Deepavali with its consumers by sharing the delightful recipe ideas. According to him 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.
“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 Soong.
We were given a cooking demonstration on how to prepare the classic Fernleaf Payasam, Fernleaf Payasam Pudding and Fernleaf Payasam Ice Cream with Chef Annette Isaac. The recipes were given a Malaysian twist to a healthier version. less sweet, more acceptable to everyone's palate with the addition of Gula Melaka, a type of local palm sugar for added depth in flavour.
Fernleaf's Payasam Gula Melaka, Payasam Pudding & Payasam Ice Cream Recipes
I tasted payasam in many occasions but always find them very sweet, but for this time. I enjoyed Chef Annette's recipes as it was less sweet and creamier as it was fragrant with the Gula Melaka and enhanced with the creamy taste of Fernleaf Full Cream Milk. Thumbs up to that!
Simple Ingredients For Payasam
Payasam Gula Melaka
Payasam Gula Melaka Recipe
Payasam Pudding
1. Use the Payasam Gula Melaka Recipe, follow steps 1 to 3.
2. Add-in the Konyakku jelly powder and remember to stir slowly to dissolve the powder.
3. Let it cool down before pouring the payasam into the jelly mould
4. Chill it in the refrigerator, best served chilled.
My favourite is the Payasam Pudding as I loved my dessert chilled. It's very simple and easy to prepare. Do try out all three recipes, maybe you might surprise your loved ones and get them hook on these lovely delights of Payasam.
Gula Melaka Payasam Ice Cream
Gula Melaka Payasam Ice Cream Recipe
Fernleaf’s Deepavali Cooking Demonstration was held to inspire consumers to rediscover the joys of enjoying Payasam and to find out how versatile and nutritious dairy can be as part of a daily diet.
Fernleaf will be sharing the delightful recipes through their TV, print and radio advertisements. Consumers will also have a chance to try the delicious Payasam desserts for themselves and get recipe cards at Fernleaf’s Deepavali On-ground activities. Look out for them in town this month!
Fernleaf’s Deepavali On ground Activities Venues:
- 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 - No.1 Best Selling Full Cream Milk Powder Brand In Malaysia
Fernleaf, made by New Zealand dairy giants Fonterra is the No.1 best selling full cream milk powder brand in Malaysia, 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 comes in two variations & readily in most leading supermarkets, mini marts & local sundry shops too.
Fernleaf Milk Powder Pricing:
Happy Deepavali, Everyone!
For More Information, Go To Their Website: www.anchorfoodprofessionals.com
Fernleaf Milk Powder Pricing:
- Fernleaf Full Cream Regular available in 1.8KG ~ RM 53.45, 900g ~ RM 27.80 & 550g RM 17.50
- Fernleaf Instant available in 1.1KG ~ RM 31 & 550g RM 16.50
Happy Deepavali, Everyone!
For More Information, Go To Their Website: www.anchorfoodprofessionals.com
FaceBook At: www.facebook.com/AnchorDairyMalaysia
Follow Me At My FaceBook Page For My Latest Reviews
Follow Me To Eat on Instagram :
No comments:
Post a Comment
Note: only a member of this blog may post a comment.