Vermicelli payasam

Vermicelli Dessert

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Firstly add 1 tablespoon ghee to a heavy bottom pot and heat up. Add 12 to 15 cashews and fry till golden. Then add in 8 to 10 sweet raisins and saute just until they plump up. Remove these to a plate and keep aside for garnish. Next add another tablespoon of ghee and add ¾ cup semiya to the same pan. Roast till slightly golden on a low to medium flame. (skip this step if using pre-roasted semiya) Pour 4 cups milk to the pot. Let the milk boil on a low to medium flame. Boil till the vermicelli is fully soft cooked. Keep stirring to avoid burning. Add ½ cup sugar. Cook for 3 to 5 mins on a low flame until the vermicelli payasam becomes thick. Add 1/2 teaspoon cardamom powder. Turn off when the it reaches a thick pouring consistency. It will thicken further after cooling. Garnish vermicelli payasam with fried nuts and raisins. Serve hot or chilled as desired.