Ingredient:
1 cup Vermicelli
1 cup Milk
1 cup Sugar
A handful Cashew nuts
A handful Raisins
1 pinch Saffron
2-3 pods Cardamom
¾ cup Water
Method:
Heat the ghee and fry the vermicelli till light brown.
In the meanwhile, boil the water.
Add the vermicelli to the boiling water and cover it. Keep stirring occasionally.
Once the vermicelli becomes soft , add the sugar and continue to stir.
Put the saffron in the milk and dissolve it, add this milk to the vermicelli.
Powder the cardamom and add it to the mixture.
Then fry the cashew nuts and almonds in ghee and add these.
Mix well and boil for about two minutes.
Your payasam is ready and can be served hot or cold.
1 cup Vermicelli
1 cup Milk
1 cup Sugar
A handful Cashew nuts
A handful Raisins
1 pinch Saffron
2-3 pods Cardamom
¾ cup Water
Method:
Heat the ghee and fry the vermicelli till light brown.
In the meanwhile, boil the water.
Add the vermicelli to the boiling water and cover it. Keep stirring occasionally.
Once the vermicelli becomes soft , add the sugar and continue to stir.
Put the saffron in the milk and dissolve it, add this milk to the vermicelli.
Powder the cardamom and add it to the mixture.
Then fry the cashew nuts and almonds in ghee and add these.
Mix well and boil for about two minutes.
Your payasam is ready and can be served hot or cold.
