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Vermicelli Payasam recipe

Vermecelli - 1/2 cup

Milk - 1 litre

Sugar - accordingly

Raisins - 1tbsp

Cashewnuts - 1tbsp

Cardomom powder - 1/4 tsp

Fry vermicelli in ghee and keep aside.

Heat milk in a thick bottom vessel, when the milk boils and begins to rise, lower the heat and add vermicelli and stir well.

Continue heating the milk at low heat until the volume of milk reduces considerably.

Remove from the stove and add sugar and mix well.

Roast some raisins and cashews in ghee (until they begin to smell) and add it to the payasam.

Add cardomom powder.

Ready to serve.

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