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Vermicelli Payasam

srividya76's picture
Payasam, a traditional dish in the Indian subcontinent, is a rice pudding typically made by boiling rice with milk and sugar. It is often flavored with cardamoms, saffron, pistachios or almonds that have been soaked overnight and made into fine paste.
Ingredients
  Vermicelli 1 Cup (16 tbs)
  Milk 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Cashew nuts 1 Tablespoon
  Raisins 1 Tablespoon
  Ghee 1 Tablespoon
  Saffron 1 Pinch
  Cardamom 3
  Water 3⁄4 Cup (12 tbs)
Directions

Heat the ghee and fry the vermicelli till light brown.
In the meanwhile, boil the water.
Add the vermicelli to the boiling water and cover it. Keep stirring occasionally.
Once the vermicelli becomes soft , add the sugar and continue to stir.
Put the saffron in the milk and dissolve it, add this milk to the vermicelli.
Powder the cardamom and add it to the mixture.
Then fry the cashew nuts and raisins in ghee and add these.
Mix well and boil for about two minutes.
Your payasam is ready and can be served hot or cold.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Dessert
Taste: 
Sweet
Feel: 
Smooth
Method: 
Stir Fried
Dish: 
Pudding
Occasion: 
Wedding
Restriction: 
Vegetarian
Ingredient: 
Pasta
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
4
Story
The term "Payasam" is a Sanskrit word meaning nectar and is derived from "Peeyusham" which is also called "Amrutham". It is an essential dish in many Hindu and Muslim feasts and celebrations in South Asia. While the dish is traditionally made with rice, it can also be made with other ingredients such as vermicelli.
Subtitle: 
Vermiceli Pudding

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