Indiatastes

Login

Sweets: Payasam varieties: Vermicelli Payasam

Vermicelli Payasam<% & "(" & Eval("Title1") & ")" %>

Fry 1/2 cup vermicelli in ghee and keep aside. Heat 1 litre of milk in a vessel, . When the milk boils and begins to rise, lower the heat and add 1/2 cup of vermicelli(fried in ghee) and stir well. Continue heating the milk at low heat until the volume of milk reduces considerably. Remove from the stove and add sugar and mix well.Roast some raisins and cashews in ghee (until they begin to smell) and add it to the payasam.Add 1/4 spoon of cardomom powder.

Add a comment
Email this recipe
Comments:
suggestion from Shajeena Ranjan on 6/3/2008 9:26:57 PM
Take 50gm sweetless Khova mix with hot milk well and add to the vermicelli payasam just 1 min before removing from the stove which would give a very good taste to the payasam