Vermicelli Payasam

Ingredients

• • Vermicelli (short) - 1 ½ cups
• • Sugar - 1 cup
• • Ghee (for frying) - as required
• • Cashew nuts - 1 tablespoon
• • Kismis - 1 tablespoon
• • Cardamom powder - a pinch
• • Milk (thick) - 3 cups

Method

• 1. Apply little ghee to coat vermicelli pieces with hands.
• 2. Roast it in a deep curved pan in reduced flame stirring constantly till it changes to golden brown evenly.
• 3. Add boiling milk and cook in reduced flame for few minutes till vermicelli becomes soft.
• 4. Add sugar and stir till it is completely dissolved in reduced flame.
• 5. Remove from fire and mix fried cashews, kismis etc. along with cardamom powder.

Note - Variations

• • A pinch of kesar colour can be added.
• • Take equal quantities of sago and vermicelli to make payasam.
• • For richer, creamier payasam omit sugar and reduce milk. Add condensed milk at the end.