Payasam

Total time : 30 minutes Servings : 5-6 Cuisine : Indian

Ingredients:

• 25 grams Vermicelli

• 2 tablespoons Sago (optional)

• 500 ml Milk

• 3-4 tablespoons Condensed milk

• 1-2 teaspoons Sugar (optional)

• 50 grams (all in total) Cashew nuts, Almonds, Pistachios & Raisins

• 2-3 Cardamoms (crushed)

• 2-3 teaspoons Ghee, plus additional half teaspoon to fry dry fruits

Instructions:

Step 1

If using sago, soak it in water for half an hour. Drain the water. Cook the soaked sago in 2 cups water till it becomes soft / glassy. It will take around 10 minutes. Drain the water and rinse under cold water to remove the starch. Keep it aside.

Step 2

Heat ghee in a bottom heavy pan and roast the Vermicelli till golden brown , just fry for 2-3 minutes, till the raw smell goes.

Step 3

Add milk to it, bring it to boil and simmer. Cook till Vermicelli is fully done, around 10-12 minutes. Keep stirring in between.

Step 4

Add cooked sago, if using and mix well.Add condensed milk and stir, till it is well combined with milk. Cook for 4-5 minutes. Do a taste test and add sugar, if required.Add crushed cardamom and remove from fire.

Step 5

Heat 1/2 tsp ghee in another pan and fry the cashew nuts, almonds and raisins, till it becomes golden brown and the raisins will swell up. Add to payasam and sprinkle with chopped pistachios. And Voila !!!