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
Main IngredientPasta
Ingredients
1 cup: Vermicelli
1 cup: Milk
1 cup: Sugar
A handful: Cashew nuts
A handful: Raisins
1 pinch: Saffron
2-3 pods: Cardamom
¾ cup: Water
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.
