October 04, 2012

Vermicelli Payasam

Milk - 1 litre

Sugar - 2 cups
Vermicelli - 125 gms
Cardamom powder - 1/4 tsp
Cashew nuts - 20 (chopped)
Kishmish - 1 tbsp
Ghee - 1 tbsp


  • Heat ghee in a pan. Fry cashew nuts and kishmish and remove from pan. In the same pan, add vermicelli and fry well. Remove fro fire and keep aside.
  • Heat milk. When it reduces to half add roasted vermicelli and cook till it is soft.
  • Add sugar and stir till sugar dissolves.
  • Lastly add cardamom powder, dry fruits and remove from fire.
  • Cool and serve.

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