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
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.