Vermicelli Payasam

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 5 based on 100 votes
5
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

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5

Ingredients

  • 2 tbsp - Ghee
  • 4 tbsp - sliced Cashewnuts
  • 2 tbsp - golden Raisins
  • 1 cup - crushed vermicelli
  • 3 cup - water
  • 1 cup - Sugar
  • 1 tbsp - all-purpose flour
  • 2 cups - boiled Milk
  • ½ tsp - Turmeric powder
  • 2 pinch - saffron, soaked in 1 tsp - warm Milk or water

How to Make Vermicelli Payasam

  • Fry the nuts and raisins separately in ghee until the nuts turn golden brown and the raisins become puffy.
  • Remove from the pan. Add crushed vermicelli to the ghee and fry until golden brown.
  • Bring 2 cups of water to a boil in a 2 quart saucepan.
  • Add fried vermicelli and cook for 10 mins or until the vermicelli becomes very soft.
  • Add nuts, raisins and sugar. Stir.
  • Mix all the all-purpose flour in 2 tbsp of water and pour it into the payasam.
  • Stir well to thicken it. Remove from the heat.
  • Boil the milk for 10 mins and pour it into the payasam.
  • Add cardamom powder and saffron. Stir.
  • Cool before serving.
  • Note: This payasam is thin enough to drink.