Vermicelli Payasam

This dish is very simple and easy to prepare as it generally takes about 5-6  minutes to make it
Roasted Vermicelli may be used and is available in Indian grocery stores
If Raw Vermicelli is used, it is roasted in a tablespoon of ghee and the dishes are prepared in a similar manner

Uppuma made out of Vermicelli also tastes delicious!!!

Ingredients to serve 6 people

3 Tbs Vermicelli
1 Cup Water
1 Cup Sugar
2 Cups Cold (Pasteurised) or Boiled and Cooled Milk
1 Tbs Ghee
2 Tbs Chopped Cashew nuts
1 Tsp Cardamom powder
Few Strands Saffron

Vermicelli Payasam

Vermicelli Payasam

Preparation

Take one tablespoon of the ghee and fry the cashew nuts till the nuts turn golden brown and keep aside
Bring the cup of water to the boil in a medium sized pan
Add the roasted vermicelli and when it softens after a few minutes, pour in the sugar
Stir and simmer it for about 5 minutes, until it reduces to a slightly semi solid consistency
Add the saffron and cardamom powder and keep aside
Pour the cold or boiled and cooled milk into the vermicelli and sugar syrup.

Garnish it with  the fried cashew nuts

Note: Aval (Poha) and Sago payasam are prepared in a similar manner.
My preference is to use the homogenised and pasteurised cold milk from the fridge rather than boiled and cooled milk.

 

Comments

  1. this is one if my kids’ favourite desserts Shobha – I have never made it with attukulu though…Have it give that a try….

     
    • Shobha Krishnan says:

      Hey Sandhya – Attukulu is as simple as the vermicelli – follow the recipe as is for the payasam and it will turn out well ! thanks once again!!

       

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