Ingredients:
• Ghee – 1/2 cup
• Vermicelli – 1/2 cup, crumbled
• Sugar – 1/2 cup
• Milk – 3 cups
• Cardamom powder – 1/2 tsp
• Cashews and Raisins – 1/4 cup
Method:
- Heat ghee in a heavy bottomed pan and roast the vermicelli till golden brown.
- Add sugar and milk to it. Stir till the sugar is dissolved.
- Close the pan with a lid and cook until the vermicelli is fully cooked.
- Switch off the stove and allow pan to cool naturally. Add cardamom powder.
- Cook till the payasam is slightly thickened, stirring occasionally.
- In a kadai, heat remaining ghee. Add the cashews and raisins.
- Stir till golden brown. Pour over the payasam and stir.
- Serve hot or cold.
Recipe courtesy of Rajam Partheeban