Vermicelli Payasam (Vermicelli Milk Pudding)

Vermicelli Payasam (Vermicelli Milk Pudding) is a sweet dish made mainly from boiling milk with sugar, cardamom, and vermicelli. It’s quickest and light pudding that can be made easily.

Ingredients

Roasted Vermicelli: 1 cup (250ml)
Milk: 1 Liter
Cream: 50ml
Sugar: 1 to 1 & ½ cup
Cardamom Powder: 1 teaspoon
Ghee: 1 tablespoon
Raw unsalted cashewnuts: 1 tablespoon (or as desired)
Raisins: 1 tablespoon (or as desired)
Salt: pinch

Cooking Method

Heat a heavy bottom pan over medium heat, add ghee and gently fry cashew nuts until gold-en brown, to this add raisins and fry until it puffs up a little. Remove these from the pan. Keep it aside.
Now to the same pan add vermicelli, gently roast for a few minutes until it releases a nice aroma. Remove it from the pan and keep it aside.
Boil milk in the same pan on a low heat and let it simmer for minutes.
To this boiled milk, add sugar, salt, and cardamom powder. Continue to boil milk until sugar completely dissolves.
Now add roasted vermicelli into the milk and cook for 5-10 min on low heat until it’s cooked completely. Remove the pan completely from heat.
Finally, garnish with prepared cashew nuts and raisins. Serve hot or cold as desired.