Vermicelli Payasam Recipe

2 Mar

I can’t remember the last time I ate this but it was probably at a family get together more than 10 years ago and I’ve been having cravings! I don’t have a family recipe to follow so I’ve gone over many different versions and made up my own. This is great for breakfast, dessert or a snack and it’s gluten free 🙂

100g vermicelli

1 litre of full cream cow’s milk

30 raw unsalted cashews

30 sultanas

4 green cardamom pods

1 heaped teaspoon of cardamom powder

1/2 a cup of coconut sugar (white sugar is traditionally used)

1 1/2 teaspoons of ghee

A pinch of salt

Roast the cashews and sultanas in 1/2 a tablespoon of ghee until golden brown and set aside. Roughly break the vermicelli in your hands so you have medium to short pieces and fry in 1 tablespoon of ghee until golden and crispy then set aside.

In a saucepan, bring the milk, coconut sugar, cardamom pods, cardamom powder and salt to the boil, add the vermicelli and lower the heat to a simmer. Stir well and cook for around 10 minutes or until the vermicelli is soft and has absorbed most of the milk.

Stir through the cashews and sultanas and continue to simmer for a minute to allow the flavours to infuse. Serve hot or place in the fridge and enjoy the payasam chilled. If desired, you can add extra milk and cardamom powder to suit your taste.


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