Mash bananas well with a fork or hand and keep aside.
Dry roast vermicelli until it turns golden brown in colour.
To this, add mashed bananas and sugar and mix well.
Pour milk and bring it to a boil and keep the pan on low flame and cook vermicelli till soft.
When the vermicelli payasam becomes a little thick, add colour, mix and urn off the flame.
In a different pan, heat ghee and add raisins, cashews, cardamom seeds.
Stir well until the raisins bubble up and cashews turn golden brown in colour.
Add this to the prepared payasam and mix well.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.