Ingredients (Serves 4 – 5)
- Vermicelli – 1/2 cup ( I used bambino roasted vermicelli)
- Whole milk – 4.5 cups
- Condensed milk / milkmaid – 1/2 cup (1/2 tin) or as required
- 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 raisins 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 5 – 10 seconds so as to coat it with ghee.
2. Meanwhile bring the milk to a boil in a thick-bottomed vessel / uruli / sauce pan over 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 12 – 15 minutes, stirring in between, until the vermicelli turns soft and the payasam begins to thicken. Add 1/2 tin condensed milk. Mix well and cook for a few minutes. 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.