Ingredients ( Serves 4 – 5)
- Vermicelli – 1/2 cup ( I used bambino roasted vermicelli)
- Whole milk – 4.5 – 5 cups
- Sugar – 1/2 cup
- Cashews – 2 tbsp
- Raisins – 2 tbsp
- Cardamom powder – 2 – 3 pinches or to taste (Remove the skin of 2 green cardamoms and grind in a mortar and pestle)
- Ghee – 1 tbsp
1. Heat 1 tbsp ghee in a pan and fry the cashews till light golden. Add rasiins and fry until plump. Remove to a paper towel and keep aside. Now add vermicelli and keep on stirring until light golden. It takes about 3 – 4 minutes over medium heat. Remove the pan and set aside. If you are using roasted vermicelli, just add them to the pan and stir for a few seconds so as to coat it with ghee.
2. Meanwhile bring the milk to a boil in a thick-bottomed vessel / uruli / sauce pan at medium heat stirring occasionally so that the milk wouldn’t stick to the bottom. Bring down the flame and heat for a few more minutes. Then add the fried vermicelli. Mix well. Cook over medium low heat for about 8 – 10 minutes, stirring in between. Add sugar. Mix well and continue to cook for another 8 – 10 minutes, stirring occasionally, until the vermicelli turns soft and the payasam begins to thicken. If it is very thick, you can add 1/4 cup of milk and heat for a few more minutes. Switch off when it is medium-thick. Add the cardamom powder, fried cashews, raisins and stir well. This payasam tends to thicken when it cools down. Serve warm or chilled. It goes well with sweet boli.