Creamy Payasam Vermicelli Pudding Recipes

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CREAMY PAYASAM (VERMICELLI PUDDING)



Creamy Payasam (Vermicelli Pudding) image

This delicious dessert only needs 5 minutes of your time. It then simmers and needs no watching! A traditional way to end a south Indian meal. This can cook while you eat the main course.

Provided by Indian Cook

Categories     Dessert

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons ghee or 3 tablespoons butter
10 cashews
20 raisins
1/2 cup vermicelli, loosely packed
1 cup water
500 ml milk
3 tablespoons sugar
3 cardamom pods

Steps:

  • Put 3 Tbsp Ghee in a pan. A non stick saucepan is best.
  • Add 10 cashews and fry till light brown.
  • Add the raisins and fry till swollen.
  • Add the vermicelli and fry for 5 min, stirring constantly until the strands are all light brown and a few are dark brown.
  • Pour in the water and cook on low heat for 5 minutes. Let the vermicelli cook (no white centre).
  • Add the milk and simmer WITHOUT stirring until the liquid thickens, about 30 minute.
  • Add the sugar, mix well.
  • Sprinkle powdered cardomom pods and remove from heat.

Nutrition Facts : Calories 229.2, Fat 15.9, SaturatedFat 9.1, Cholesterol 41.7, Sodium 87.4, Carbohydrate 18.5, Fiber 0.2, Sugar 11.2, Protein 4.7

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