This sweet dish is one among the most common dishes in almost all south Indian houses. be it for an occasion or just like that, this is the most sorted sweet that one would pick up. This payasam is an all time favorite for myself and my hubby. We both love this and this time, my kids too fell for it. It is sweet and tasty and goodness of milk all together in one dish. However, this is my first attempt and I am so happy that it turned out well and much beyond my expectation….
Serves – 5-6
Vermicelli – 300 gms
Milk – 1 ltr
Butter – 3/4 cup
Sugar – 2 cups
Fresh Coconut Milk – 1 large cup
Cardamom powder -1 1/2 tsp
. In a deep bottom pan, add in about a little butter. To this add the cashews first.When they start to slowly brown, add in the raisins and wait till they blow like a balloon .When done, remove from flame and keep aside.
. In the same pan, add the remaining butter and the vermicelli to it. Roast The vermicelli till browned well. ( You get to buy roasted Vermicelli from stores).
.When it has browned well, add in about 1/2 litre milk and cook the vermicelli till soft, stirring continuously.
. When the vermicelli gets softened, add in sugar and stir well, till all of it gets dissolved well and the sweetness is felt on the vermicelli stick. If you don`t get it, you could add more sugar.Depends on your level of sweetness.
.Then add the cardamom powder.
. When it is done, add in the remaining milk and stir well. When it gets hot, finally add in the thick coconut milk and just allow to heat it , stirring continuously.
. Take of from flame and mix in the cashews and raisins. Leave some for garnishing.
. You could serve either hot or cold.
Tip – If the consistency is not semi-liquid, you could add more milk even just before serving.
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