5 tbsp Ghee
10 Cashews
10 Raisins
½ cup Vermicelli
1.50 cups Milk
1 pinch Saffron
6 tbsp Sugar (As per taste)
½ tsp Cardamom Powder
Roasted Dry Fruits
1
Roast the Cashews and Raisins in Ghee till it's golden.
Making of the Payasam
2
Add 2 Tsp of Ghee in a heated pan. Roast the Vermicelli for 2-3 mins in Ghee.
3
Pour the milk into the pan. Mix it well with the Vermicelli and cook it on medium flame till the Vermicelli is cooked.
4
It's now time to add the strands of saffron, sugar, cardamom powder, and half tsp Ghee(Optional) and cook it for 2-3 mins.
5
Add the Roasted Cashews and Raisins and mix them well and enjoy the Desert!!
Ingredients
5 tbsp Ghee
10 Cashews
10 Raisins
½ cup Vermicelli
1.50 cups Milk
1 pinch Saffron
6 tbsp Sugar (As per taste)
½ tsp Cardamom Powder