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vandana's picture
This Kerala payasam recipe is a yummy treat for all those who have a sweet tooth. Vermicelli cooked in ghee and milk and garnished with fried cashew and raisins...yumm...
  Milk 1 Liter
  Vermicelli 1 1⁄2 Cup (24 tbs)
  Sugar 1 1⁄2 Cup (24 tbs) (As Per Taste)
  Elaichi/Green cardamom 3
  Raisins 1⁄2 Cup (8 tbs) (Fried In Ghee)
  Ghee/Butter 3 Tablespoon
  Cashewnuts 1⁄2 Cup (8 tbs) (fried in ghee)
  Cashew nuts 1⁄2 Cup (8 tbs) (Fried In Ghee)

Fry the vermicelli in the butter till golden brown. Add boiled milk and stir continuously. Add the sugar and keep stirring regularly. Stir till the vermicelli cooks completely and the payasam is slightly thick in consistency. Do not make it too thick as it thickens further after cooling. Add the fried cashew and raisins and Enjoy!!

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
I made this payasam for vishu(the harvest festival). The payasam is an integral part of any Kerala meal. There are a number of variations of the payasam like the ada payasam made with tiny pieces of flattened rice and then a whole lot of jaggery based payasams. Believe me..each one is a real treat in itself.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1076 Calories from Fat 350

% Daily Value*

Total Fat 41 g62.4%

Saturated Fat 15 g75.2%

Trans Fat 0 g

Cholesterol 55.2 mg18.4%

Sodium 107.8 mg4.5%

Total Carbohydrates 161 g53.8%

Dietary Fiber 4.5 g18.1%

Sugars 106.5 g

Protein 24 g48.1%

Vitamin A 5.1% Vitamin C 1.1%

Calcium 32.3% Iron 20.8%

*Based on a 2000 Calorie diet


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Payasam Recipe