(Vermicelli Payasam)
Melt-in-the-mouth. Warm-your-heart.
| Serves | Prep Time | Cook Time |
| 4 | 10 Mins | 20 Mins |
Ingredients
- 20 ml RKG Ghee
- 20 g Cashews
- 20 g Raisins
- 250 g Vermicelli
- 1 Litre Full-cream milk
- 150 g Sugar
- 2 tsp Cardamom powder
Ingredients
- Roast the nuts: Heat ghee in a pan. Fry cashews till golden, set aside. Fry raisins in the same ghee till they puff, set aside.
- Roast vermicelli: In the same pan, roast vermicelli till light golden and aromatic.
- Boil the milk: In a separate pot, bring milk to a gentle boil. Add sugar and cardamom powder, stir well.
- Cook the vermicelli: Add roasted vermicelli to the milk. Simmer till it softens and the mixture thickens.
- Finish with nuts & raisins: Stir in fried cashews and raisins. Serve warm.