May
10
Vermicelli Payasam
Filed Under (Indian Sweets) by Laura on 10-05-2008
Tagged Under : Dessert, Indian, Payasam, Seviyan, Vermicelli
It took more than a couple of trials to end up with a result that seemed to have the right quantity of each ingredient. Every recipe I had found and tried from the internet either had too much or too less of something. I think I finally nailed this one. Try it out… I’m sure you’ll agree with me :).
Serves : 8
Ingredients
Method
- Heat the ghee on a medium flame in a deep, heavy-bottomed pan.
- Add the vermicelli and cashewnuts; fry until the vermicelli turns golden brown.
- Add the raisins and sugar; fry for half a minute.
- Add the milk and cook until the vermicelli is cooked and milk becomes thick enough to form a thin coat on the back of the spoon. Stir continuously to prevent the milk from sticking to the sides.
- Add the cardamom powder and mix well.
Garnish with the saffron strands and serve warm.
looks nice, make me one before you go back to India.