Ingredients
-
3
-
10
-
20
-
1/2
-
1
-
500
-
3
-
3
-
-
-
-
-
-
-
Directions
Creamy Payasam (Vermicelli Pudding),This delicious dessert only needs 5 minutes of your time. It then simmers and needs no watching! A traditional way to end a south Indian meal. This can cook while you eat the main course.,I actually had to make some changes to this recipe to get it how I like it, but the good directions and the ease of making it gives it four stars. With the changes, I think it’s a 5. I increased the sugar to 1/2 cup, otherwise it was not at all sweet enough. At 1/2 cup of sugar, it is still way less sweet than standard payasam, but I like it that way. If you use jaggery, a lesser amount will be fine. Also I would cut the ghee by a tablespoon. Too oily for our taste. And it needs a thread of saffron to make it really taste right. But a great method of preparing this dish. With the changes, this will be the way I make it from now on.
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Steps
|
1
Done
|
Put 3 Tbsp Ghee in a Pan. a Non Stick Saucepan Is Best. |
|
2
Done
|
Add 10 Cashews and Fry Till Light Brown. |
|
3
Done
|
Add the Raisins and Fry Till Swollen. |
|
4
Done
|
Add the Vermicelli and Fry For 5 Min, Stirring Constantly Until the Strands Are All Light Brown and a Few Are Dark Brown. |
|
5
Done
|
Pour in the Water and Cook on Low Heat For 5 Minutes. Let the Vermicelli Cook (no White Centre). |
|
6
Done
|
Add the Milk and Simmer Without Stirring Until the Liquid Thickens, About 30 Minute. |
|
7
Done
|
Add the Sugar, Mix Well. |
|
8
Done
|
Sprinkle Powdered Cardomom Pods and Remove from Heat. |
