Vermicelli paysam is a delicious traditional Indian pudding with lots of nuts and raisins.
Course Dessert
Cuisine Indian
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 5
Calories 380kcal
Ingredients
1tablespoonUnsalted Butter or Ghee
6-8Cashews broken into pieces
1tablespoonRaisins
1cupMulti Colored Vermicelli
3cupsMilk(I used ½ cup water and 2 ½ cups 2% milk. Can use whole milk and skip water)
6-8Cashews, powdered
1 ½tablespoonblanched sliced Almonds, powdered
⅛tsp Cardamom Seeds powdered
⅓ – ½cupsSugarAdjust to taste
Instructions
Heat butter or ghee in a sauce pan. You will need at least 1 ½ quart saucepan.
When butter is melted, roast cashew nuts and raisins on medium flame until cashews turn brown, raisins puff up and turn brown.
Remove from pan and keep aside.
In the same pan, add vermicelli and roast on medium flame.
Add ½ cup of water, when the pan cools, add 2 ½ cups of milk. Increase the flame to medium high, give a good stir and cook until vermicelli is almost cooked.
Powder cashew nuts, blanched almonds and cardamom to fine powder. Add to vermicelli and stir until it is lump free.
Add sugar and continue to cook until vermicelli is cooked, al dente.
Turn of the flame, garnish with roasted cashews and raisins, and serve hot or cold.
Consistency of vermicelli pudding / kheer / payasam tends to thicken as it cools. If the consistency is too thick, add some milk before serving.