Vermicelli Payasam Recipe
Payasam, a traditional dish in the Indian subcontinent, is a rice pudding typically made by boiling rice with milk and sugar. It is often flavored with cardamoms, saffron, pistachios or almonds that have been soaked overnight and made into fine paste.
Summary
Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexJust EnjoyServings4
Ingredients
| Vermicelli | 1 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Cashew nuts | 1 Tablespoon | |
| Raisins | 1 Tablespoon | |
| Saffron | 1 Pinch | |
| Cardamom | 3 | |
| Water | 3⁄4 Cup (12 tbs) |
Nutrition Facts
Serving size
Calories 398 Calories from Fat 37
% Daily Value*
Total Fat 4 g6.4%
Saturated Fat 1.3 g6.6%
Trans Fat 0 g
Cholesterol 5.6 mg1.9%
Sodium 23.7 mg1%
Total Carbohydrates 84 g28.1%
Dietary Fiber 1.7 g6.7%
Sugars 56.7 g
Protein 7 g14.4%
Vitamin A 1.2% Vitamin C 0.5%
Calcium 7% Iron 5.3%
*Based on a 2000 Calorie diet
Directions
Heat the ghee and fry the vermicelli till light brown.
In the meanwhile, boil the water.
Add the vermicelli to the boiling water and cover it. Keep stirring occasionally.
Once the vermicelli becomes soft , add the sugar and continue to stir.
Put the saffron in the milk and dissolve it, add this milk to the vermicelli.
Powder the cardamom and add it to the mixture.
Then fry the cashew nuts and almonds in ghee and add these.
Mix well and boil for about two minutes.
Your payasam is ready and can be served hot or cold.
In the meanwhile, boil the water.
Add the vermicelli to the boiling water and cover it. Keep stirring occasionally.
Once the vermicelli becomes soft , add the sugar and continue to stir.
Put the saffron in the milk and dissolve it, add this milk to the vermicelli.
Powder the cardamom and add it to the mixture.
Then fry the cashew nuts and almonds in ghee and add these.
Mix well and boil for about two minutes.
Your payasam is ready and can be served hot or cold.
Chef
