Vermicelli Payasa

Vermicelli Payasam

Sometimes, I always wonder what our world would be without sweet lovers. Cant really fathom about it. This is a simple dish that is cooked with milk, vermicelli and sugar that can tickle the tastebuds of any age group. Although its served warm on most of the occasions, but I personally prefer it a tad cold since it enhances the creaminess of the milk that been boiled to perfection with the vermicelli. So without further ado, here is the recipe to the creamy treasure.

Ingredients:

Roasted vermicelli-1 cup or 400 gms (not mistaken for the pasta variety)

* If you have only got the unroasted one, then just need to toast it a bit in a heated pan, with a dash of clarified butter (ghee), until they get a tinge of golden brown shade!

Whole Milk- 1 litre 

Sugar 1/2 cup , then keep increasing by 1/4 cup until it suits your taste

cardamom 2-3 pods roughly crushed( just scoop out the seeds of the shell  )

evaporated milk 1/2 cup

cashews -split and toasted with a teaspoon of ghee.

raisins-toasted ( optional )

Method:

In a wide sauce pan or aluminium vessel, pour in the milk. Add the sugar and cardamom. Stir well.Now let it boil. Once it starts boiling, gently add in the toasted vermicelli and mix with utmost care so that we don't want the vermicelli to be broken or it to settle down as a huge lump at the bottom of the vessel. Keep stirring it every 2 to 3 mins or so. Once you see the milk has reached a rolling boil and the vermicelli cooked well. Turn off the flame and add the evaporated milk along. Mix well and garnish it with the toasted cashews. If you crave for more sweetness then toss in some toasted raisins too. Mine dont !

So you may choose to have a piping hot payasam or a chilled kheer, whatever your heart desires!

Devi