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:

1. Heat ghee in a heavy bottomed pan and roast the vermicelli till golden brown.
2. Add sugar and milk to it. Stir till the sugar is dissolved.
3. Close the pan with a lid and cook until the vermicelli is fully cooked.
4. Switch off the stove and allow pan to cool naturally. Add cardamom powder.
5. Cook till the payasam is slightly thickened, stirring occasionally.
6. In a kadai, heat remaining ghee. Add the cashews and raisins.
7. Stir till golden brown. Pour over the payasam and stir.
8. Serve hot or cold.

Recipe courtesy of Rajam Partheeban