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Nutrition Facts
Serving Size 1 (202g) Recipe makes 4 servings The following items or measurements are not included below: 10 cashews 1/2 cup vermicelli 3 cardamom pods
Calories 206
Calories from Fat 126		(61%)
Amount Per Serving		%DV
	Total Fat 14.0g	21%
	Saturated Fat 8.7g	43%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 41mg		13%
Sodium 61mg		2%
Potassium 204mg		5%
Total Carbohydrate 17.2g		5%
	Dietary Fiber 0.1g	0%
	Sugars 11.0g
Protein 4.1g		8%
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Creamy Payasam (Vermicelli Pudding)

Recipe #342864 | 45 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Indian Cook
Dec 10, 2008

This delicious dessert only needs 5 minutes of your time. It then simmers and needs no watching! A traditional way to end a south Indian meal. This can cook while you eat the main course.

SERVES 4 (change servings and units)

Ingredients

3 tablespoons ghee or butter
10 cashews
20 raisins
1/2 cup vermicelli, loosely packed
1 cup water
500 ml milk
3 tablespoons sugar
3 cardamom pods

Directions

1
Put 3 Tbsp Ghee in a pan. A non stick saucepan is best.
2
Add 10 cashews and fry till light brown.
3
Add the raisins and fry till swollen.
4
Add the vermicelli and fry for 5 min, stirring constantly until the strands are all light brown and a few are dark brown.
5
Pour in the water and cook on low heat for 5 minutes. Let the vermicelli cook (no white centre).
6
Add the milk and simmer WITHOUT stirring until the liquid thickens, about 30 minute.
7
Add the sugar, mix well.
8
Sprinkle powdered cardomom pods and remove from heat.