Ingredients
Scale
- 1 litre skimmed milk
- 1 cup Vermicelli/Semiya
- 10 tablespoon sugar
- 4 cardamom pods
- 2 tablespoons of Tapioca pearls/Sabudana/Chaowari
- Cashews and Raisins, for garnish
- 1 tablespoon ghee
Instructions
- In a hot pan, add ghee. Roast cashews and remove.
- Roast raisins and remove.
- In the same pan, roast vermicelli until light golden brown. Remove and keep aside.
- To the same pan, add milk. Keep the heat to medium low and allow the milk to boil. Keep stirring so that the milk doesn't stick to the pan.
- Meanwhile, cook tapioca pearls in a cup of water in a pressure cooker until a whistle is blown.
- Add the roasted vermicelli and let it cook and turn soft. Do not forget to stir in between. This would take about 8-10 minutes depending on the thickness of the vermicelli.
- Add cardamon pods and cooked tapioca pearls. Simmer for a couple of minutes more.
- Remove from heat. Keep aside for about 30 minutes so that the Payasam thickens a bit more.
- Garnish with roasted cashews and raisins.
- Serve warm or chilled.
Notes
If you are using full fat milk, add 250ml of water. You can also use roast vermicelli which is available in the market. Adding Tapioca pearls/Sabudana is optional. The payasam is allowed to rest for 30 minutes to an hour so that it thickens and gets to a creamier consistency.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Dessert
- Cuisine: Kerala