Step-by-Step Instructions

1. 1.Boil Milk

   Pour 1 litre of milk into a pot and bring it to a rolling boil until it froths up.

2. 2.Add Vermicelli, Sugar, and Salt

   Once the milk is boiling, add 50g of roasted vermicelli, 100g of sugar, and a pinch of salt to the pot.

3. 3.Simmer the Mixture

   Stir the mixture well to combine all ingredients. Let it simmer for 15 minutes, stirring occasionally, until the vermicelli is cooked and softened.

4. 4.Prepare Garnish

   In a separate small pan, heat 1-2 tablespoons of ghee. Add the cashews and raisins to the hot ghee and fry them until they turn golden brown and the raisins plump up.

5. 5.Combine Garnish and Flavor

   Carefully pour the fried cashews, raisins, and the remaining ghee into the boiling payasam mixture. Stir well to incorporate.

6. 6.Add Cardamom Powder and Serve

   Add 1/2 teaspoon of cardamom powder for flavour and give it a final stir. The super tasty payasam is now ready to be served warm or chilled.