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Ingredients
Thin vermicilli - 100gms
Sugar - 1 cup
Sweetened condensed milk - 100gms
Milk – 500 ml
Water – 200 ml
Ghee (clarified butter) - 4 tbsp
Unsalted raw Cashew nuts – 15 nos
Black raisins – 15 nos
Cardamom powder – 1/4tsp
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Preparation Method
Heat 1 tbsp of ghee in a pan and add vermicelli, roast till golden brown, remove from heat and set it aside in a plate. Heat water in the pan and when it starts boiling add the roasted vermicelli, reduce the flame to low cover the pan with lid and let it boil for 12 min. Remove the lid, increase the flame to high and add milk, when it starts to boil reduce the flame to low and allow it to boil for 5 min (The volume of the mixture will increase dramatically as the heat goes high, so be sure to keep an eye on the flame and reduce it when required) Now add sugar, and sweetened condensed milk allow it to boil for 5 min, turn off the flame. Convert the mixture to a bowl.
Heat the remaining ghee in a separate pan, add cashew nuts and fry till golden brown then add raisins and stir for a minute when they plump into beautiful balls add cardamom powder, remove from heat and add this to the payasam mixture.
This can be served hot or chilled. If the mixture gets thick add some boiled milk to the payasam.
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