Sweet Milk Pudding With Vermicelli (payasam)
Creamy and comforting, this vermicelli payasam is a traditional Indian dessert that delights with its rich flavors and fragrant spices. Warm spices like cardamom infuse the sweetened milk as vermicelli noodles cook to a soft consistency. Topped with a buttery blend of cashews, pistachios, and sweet sultanas, this indulgent treat is perfect for wrapping up a meal or enjoying as a standalone delight.
— Constant Cookbook
Ingredients
- 1 litre/1¾ pint full-fat milk
- 1 tsp gheebutter
- 50g/1¾oz vermicelli
- 4 tbsp sugar
- ¼ tsp ground cardamom
- 1 tbsp ghee or butter
- 25g/1oz cashew
- 25g/1oz pistachio
- 25g/1oz sultanas
Instructions
- Pour the milk into a large, deep-sided pan or karahi and place over a medium-high heat until it comes to the boil, then reduce the heat slightly and simmer for about 20 minutes until reduced in volume by a third.
- Meanwhile, heat the ghee (or butter) in a pan over a medium heat, add the vermicelli and fry for 1â2 minutes, or until lightly toasted but not browned.
- Once the milk has reduced, add the toasted vermicelli to the milk and simmer for a further 20 minutes, or until the vermicelli is soft and the milk reduced further.
- Stir in the sugar and cardamom, leave to cool slightly then pour into a serving dish, individual bowls or glasses.
- To decorate, heat the ghee (or butter) in a pan over a medium heat, add the cashew nuts and pistachio nuts and fry for 2-3 minutes, or until golden-brown, then stir in the sultanas. Spoon this decoration over the payasam, leave to cool, then transfer to the fridge to chill â overnight is best. Serve in small portions.
Cook Time
1H
Yield
Serves 4-6
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