Step-by-Step Instructions

1. 1.Boil the Milk

   Pour 0.5 litre of milk into a pot. Place it on the stove and bring it to a boil, allowing it to froth up 2-3 times. Once boiled, set it aside.

2. 2.Fry the Dry Fruits

   Heat 2 tablespoons of ghee in a pan. Add cashews and sliced almonds and fry until they start to turn light golden. Then add raisins and pistachios and continue frying until the raisins puff up and all nuts are golden brown. Remove the fried dry fruits from the pan and set aside.

3. 3.Roast the Vermicelli

   In the same pan with the remaining ghee, add 75 grams of thin vermicelli. Roast on a low flame, stirring continuously, until the vermicelli turns a light golden color. If needed, add another tablespoon of ghee. This step is important for flavor and to prevent stickiness.

4. 4.Cook Vermicelli in Milk

   Once the vermicelli is light golden, pour the pre-boiled milk from Step 1 into the pan. Stir well and cook on medium flame, stirring occasionally, until the vermicelli becomes soft.

5. 5.Add Flavorings and Sweetener

   Once the vermicelli is soft, add a pinch of saffron (optional) and 1/2 teaspoon of cardamom powder. Then, gradually add 150-200 grams of condensed milk, tasting as you go to achieve your desired sweetness. Stir continuously on a low flame to ensure the condensed milk is well incorporated and to prevent sticking.

6. 6.Finish and Serve

   After the condensed milk is mixed in and the payasam reaches a smooth consistency, add the fried dry fruits from Step 2. Stir once more, then turn off the stove. The payasam will thicken slightly as it cools. Serve warm or chilled.