Tuesday, August 7, 2012

Vermicelli Payasam

Vermicelli 1 cup
Milk 2 cups
Ghee 3-4 tsp
Cashew & Raisins 1/2 cup (Mixed)
Sugar 1 cup
Cardamom powder a pinch

Add vermicelli in 1 tsp ghee until it turns golden brown and keep aside.
Bring milk to boil, when bubbles form, simmer add fried vermicelli and cook for 10-12mins.
Add sugar and mix until sugar dissolves.
Fry cashew and raisins in remaining ghee and add to the payasam with cardamom powder.
Serve yummy vermicelli payasam immediately or chill.

1tsp rose water can also be added after cooking the payasam, for a different version.

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