Payasam is a delightful Indian dessert with a rich flavor, and this recipe offers a simple take on it using vermicelli. It’s a common treat in Indian cuisine, and you can customize it to your liking. Let’s get started!
Ingredients:
- 100g Vermicelli
- 30g Sago (Soaked in Water)
- 1/2 Teaspoon Cardamom (Elachi)
- 1/2 Cup Condensed Milk
- 65g Butter
- 1 Cinnamon Stick
- 1 1/2 Cups Hot Water
- 2 Cups Full Cream Milk
- 1/2 Teaspoon Cardamom Powder
- A Handful of Almonds, Cashews or Pistachios
- Sultans (OPTIONAL)
Method:
- Heat a pot and add the vermicelli. Sauté it with the cinnamon stick until it turns a lovely golden color.
- Pour in the hot water and allow the vermicelli to cook and simmer until most of the water has evaporated.
- Once most of the water has evaporated, add in the butter, followed by the condensed milk.
- Sprinkle in the cardamom powder and pour in the milk and mix everything together.
- Lastly, add the soaked sago and let the vermicelli simmer until it reaches your desired texture.
- Finish off your Payasam with a generous handful of sliced almonds.
Serving Suggestion:
Serve this Payasam hot, with some crispy papadum on the side. Enjoy!