Payasam

Ingredients

500 ml milk

60 gm vermicelli

4-5 cardamom powder

Few strands of saffron

1tablespoon sliced almonds and cashew nuts

1 tablespoon raisins

½ cup condensed milk

Sugar to taste

½ tablespoon ghee (clarified butter)

Method


Soak saffron in 1 teaspoon of milk and keep it aside.

Heat ghee in a Kadhai/wok

Roast nuts it ghee and keep them aside.

Now roast vermicelli till golden and keep aside.

Heat the milk in a pan.

Add vermicelli in the pan and cook at slow flame for 5-6 minutes.

Add roasted nuts, raisins, condensed milk and sugar.

Cook for another 3-4 minutes on slow flame

Add cardamom powder and saffron.

Remove from stove.

Pour in the serving bowl and cool at room temperature.

Keep it in fridge.

Serve chilled