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Chilled Vermicelli Payasam Recipe

Chilled Vermicelli Payasam is a popular Indian Dessert
Author :
On :
Thursday, 17 April, 2014
Category :
Kid friendly Recipe
Course :
Dessert Recipe
Cuisine :
Indian Recipe
Technique :
No Bake Recipe
Difficulty :
Servings :
Serves 2
Rated 5 based on 100 votes


  • 1/2 cup - fine vermicelli
  • 2 tbsp - Sago grains
  • 1 cup - water
  • 1 litre Milk
  • few drops Saffron colour (optional)
  • 1/2 cup - Sugar
  • 1 tbsp- halved cashews
  • 1 tbsp- Raisins
  • 2 tsp- Ghee
  • 1/2 tsp - Cardamom powder
  • 1-2 drops rose or kewra essence
  • How to Make Chilled Vermicelli Payasam:

    1. Heat ghee in a heavy pan, fry cashews, drain keep aside.
    2. Fry raisins lightly, drain keep aside.
    3. Add in vermicelli, stir and roast till light golden.
    4. Add sago, stir. Add water, bring to a boil.
    5. Allow to cook till water is almost absorbed.
    6. Loosen gently with spatula, add milk, bring to a boil.
    7. Add sugar, cardamom, fried dryfruit, essence and colour.
    8. Cook for 2-3 mins, stir to keep from scalding.
    9. Serve hot or chilled as dessert.


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