Vermicelly Payasam
ingredients
1. vermicelly-50 gm
2. milk-2 cup
3. cardamom-3
4. cashewnut-1tbsp
5. raisins-1tbsp
6. ghee or dalda-1 tbsp
7. vanilla essence-1/2 tsp
8. kesari powder-a punch
9. sugar-1 cup
method
Break vermicelly into small bits. Heat ghee in a pan and fry chopped cashewnuts and raisins. Remove them and keep aside. To the same pan put vermicelly, stir constantly and fry till it turns to light golden brown colour. Pour one cup of water into the pan and cook till the vermicelly become soft. Add the milk and let it boil. Add cardamom powder and sugar. Add the fried cashews and raisins and cook over a low fire till the payasam is thick. Mix the kesari powder in little milk and add to the payasam. Mix well and remove from fire. Add essence, cool and serve.
1. vermicelly-50 gm
2. milk-2 cup
3. cardamom-3
4. cashewnut-1tbsp
5. raisins-1tbsp
6. ghee or dalda-1 tbsp
7. vanilla essence-1/2 tsp
8. kesari powder-a punch
9. sugar-1 cup
method
Break vermicelly into small bits. Heat ghee in a pan and fry chopped cashewnuts and raisins. Remove them and keep aside. To the same pan put vermicelly, stir constantly and fry till it turns to light golden brown colour. Pour one cup of water into the pan and cook till the vermicelly become soft. Add the milk and let it boil. Add cardamom powder and sugar. Add the fried cashews and raisins and cook over a low fire till the payasam is thick. Mix the kesari powder in little milk and add to the payasam. Mix well and remove from fire. Add essence, cool and serve.
By Beena Thomas
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