Creamy Vermicelli Payasam

Step 1: Boil the Milk

Pour 500 ml of full-fat milk into a pot and bring it to a rolling boil over medium heat.

Step 2: Add Vermicelli

Once the milk is boiling, add 25 g of vermicelli to the pot. Stir well to prevent sticking and cook for about 5-7 minutes until the vermicelli becomes soft and cooked through.

Step 3: Sweeten the Payasam

Add 50 g of sugar to the vermicelli and milk mixture. Stir continuously until the sugar is completely dissolved.

Step 4: Season with Salt and Cardamom

Add a pinch of salt and 4 crushed cardamoms to the payasam. Mix thoroughly to incorporate the flavors.

Step 5: Fry Cashews

In a separate small pan, heat 2 tablespoons of ghee. Add cashews and fry them until they turn golden brown and fragrant.

Step 6: Combine and Serve

Pour the fried cashews along with the ghee into the prepared vermicelli payasam. Stir well. Serve the creamy vermicelli payasam warm or chilled, garnished with sliced almonds.

• For a richer taste, you can roast the vermicelli in a teaspoon of ghee before adding it to the milk.

• Adjust sugar quantity according to your preference.

• Serve chilled for a refreshing dessert.

• Add a few strands of saffron soaked in warm milk for added flavor and color.

• Include other dry fruits like pistachios or chopped dates.

• Use condensed milk for extra creaminess and sweetness, adjusting the sugar accordingly.