Vermicelli Payasam
A delicious dessert made with milk and semolina and loved by kids and everyone
Servings: 8 people
Calories: 334kcal
Equipment
- 1 Pan deep-bottomed
Ingredients
- ¾ cup vermicelli Bambino brand
- 6 cups milk whole or 2%
- 1 cup sugar
- 5-6 pods cardamom powdered
- 10 cashews chopped
- 10 raisins
- 2 tbsp ghee or clarified butter
- ½ can condensed milk (optional) use more if extra sweetness required
Instructions
- Heat ghee in a pan and roast the cashews and raisins until golden brown. Keep this aside.
- Next, add vermicelli and roast it for about 3 to 4 minutes.
- Bring half a cup of water to boil and add the roasted vermicelli to it. Cook for about 10 mins or until it is half done.
- Once cooked, add the milk and sugar and bring to a boil. Keep boiling until it thickens or until you get the desired consistency.
- You can also substitute the sugar and milk with a can of condensed milk if you like. This will give a rich consistency and taste. I normally use milk and sugar.
- Garnish with cashews and raisins.
Notes
- Roast the vermicelli well: Lightly roasting the vermicelli in ghee enhances the flavor and prevents it from becoming mushy while cooking.
You can also buy the roasted vermicelli if you want to avoid roasting it. Some folks do not roast it at all, and that has a different flavor. - Cook on low to medium heat: Use a heavy-bottom pan or cooker and simmer the payasam gently so the milk does not scorch at the bottom of the pan. Stir occasionally.
- Add sugar after the vermicelli is cooked: This helps the vermicelli soften properly and keeps the texture smooth and creamy.
- Adjust the consistency: Payasam thickens as it cools. If it becomes too thick, simply add a little warm milk and mix well before serving.
- Use fresh cardamom for the best flavor: Freshly crushed cardamom adds a wonderful aroma and enhances the taste of the dessert.
- Customize with nuts and raisins: Fried cashews and raisins in ghee add a delicious crunch and make the payasam even more festive.
- Adding a combination of milk and condensed milk is also a great way to get the rich taste of the paal payasam. If you are looking for easy condensed milk recipes, I would recommend the easy pineapple dessert no bake, and microwave dudh peda.
- The powdered cardamom gives a nice fragrance and taste as well.
- Cooking the vermicelli in water before adding milk is also a great tip, so you don't have to wait for it to cook when the milk is added.
- I used a brand called 'Bambino', which is good. Vermicelli can also be used to make noodles with vegetables.
Nutrition
Serving: 65g | Calories: 334kcal | Carbohydrates: 53g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 111mg | Potassium: 306mg | Fiber: 1g | Sugar: 34g | Vitamin A: 296IU | Vitamin C: 0.2mg | Calcium: 233mg | Iron: 0.4mg
