Serves 4
Ingredients:
½ cup crushed vermicelli (sevaiiyan/ semiya)
3 cups full fat milk
5 tsp sugar
¼ tsp cardamom (elaichi) powder
A few strands of saffron
2 tbsp cashewnuts
2 tbsp raisins
Method:
- Dry roast the vermicelli until it is light brown.
- Add 1 cup water and cook until vermicelli is soft.
- Stir in sugar and mix well.
- Dissolve saffron in milk, bring it to a boil and add it to the vermicelli.
- Heat ghee and add cashewnuts. When the cashewnuts brown, add raisins and pour them into the payasam. Add cardamom powder.
- Simmer for 2 minutes. Serve hot.
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