Ingredients ( Serves 3)
- Vermicelli - 1/2 cup
- Whole milk - 5 cups
- Sugar - 1/2 cup
- Cashews - 8 - 10
- Raisins - 8 - 10 (Optional)
- Cardamom powder - 2 pinches or to taste
- Ghee - 1 tbsp
Method
1. Heat ghee in a pan and fry the raisins till plump. Drain on to a paper towel. Fry cashews until light brown, drain and keep aside. Now add vermicelli and keep on stirring until light golden. It takes about 3 - 4 minutes at medium heat. Remove the pan and set aside. If you are using toasted vermicelli, just add them to the skillet and stir for a few seconds so as to coat it with ghee.
2. Meanwhile bring the milk to a boil in a wide, thick-bottomed pan at medium heat stirring occasionally so that the milk wouldn’t stick to the bottom. Bring down the flame and heat for a few more minutes. Then add the fried vermicelli. Mix well. Cook at medium low heat for about 10 - 12 minutes, stirring in between. Add sugar. Mix well and continue to cook for another 15 - 20 minutes, stirring occasionally, until the vermicelli turns soft and the payasam begins to thicken. If it is very thick, you can add a cup of milk and heat for a few more minutes. Switch off. Add the cardamom powder and stir well. This payasam tends to thicken when it cools down. Garnish with fried cashew nuts and raisins. Serve warm or chilled.
