Payasam is a popular dessert in India made throughout the year during special & festive occasions. here is the easy method of making it using Sarina Vermicelli and Cow and Calf Ghee ,
Instructions:
Heat Ghee in a non stick or heavy bottomed pan. Add the nuts and when slightly
browned, add the raisins. When the raisins puff up, remove and set aside.
In the same pan (in the remaining ghee), roast the vermicelli, until it turns golden brown.
To it, add the warmed milk along with the some of the nuts (keep the rest for garnish).
I like to cook the nuts along with it, but you can add all of it towards the end of the cooking.
Close the lid and cook for 6-8 minutes, or until the vermicelli is cooked.
Now add the condensed milk, cardamom and saffron to the mixture and cook for another
few minutes. until the mixture thickens slightly.
You can now serve this as it is or refrigerate it and serve it chilled
Instructions:
Heat Ghee in a non stick or heavy bottomed pan. Add the nuts and when slightly
browned, add the raisins. When the raisins puff up, remove and set aside.
In the same pan (in the remaining ghee), roast the vermicelli, until it turns golden brown.
To it, add the warmed milk along with the some of the nuts (keep the rest for garnish).
I like to cook the nuts along with it, but you can add all of it towards the end of the cooking.
Close the lid and cook for 6-8 minutes, or until the vermicelli is cooked.
Now add the condensed milk, cardamom and saffron to the mixture and cook for another
few minutes. until the mixture thickens slightly.
You can now serve this as it is or refrigerate it and serve it chilled
