By Kannan Pillai
Vermicelli payasam
1 step
Prep:15minCook:15min
Vermicelli Dessert
Updated at: Thu, 17 Aug 2023 00:12:10 GMT
Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
39
High
Nutrition per serving
Calories533.8 kcal (27%)
Total Fat22.3 g (32%)
Carbs70.4 g (27%)
Sugars51.7 g (57%)
Protein14.7 g (29%)
Sodium125.7 mg (6%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
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.
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