PREP TIME5 mins

COOK TIME15 mins

TOTAL TIME20 mins

COURSEDessert

CUISINEIndian

SERVINGS2

NGREDIENTS  

  • ▢½ cup Vermicelli
  • ▢½ cup Jaggery
  • ▢1 cup Water
  • ▢1 cup Coconut Milk
  • ▢1.5 tbsp Ghee
  • ▢½ tsp Cardamom Powder
  • ▢Cashews as needed
  • ▢Raisins as needed
  • INSTRUCTIONS 
  • Heat ghee in a pan and fry the cashews until golden color. Then add the raisins and fry until plumps up. Take them out of the pan and set aside.
  • In the same pan, add and roast the vermicelli on a low – medium flame till they change color to light golden brown color.
  • Add one cup of boiling water to the roasted vermicelli. Cover with a lid and let it cook for 5 minutes or until soft.
  • Add the powdered jaggery and cardamom powder to the cooked vermicelli and combine. Let the jaggery dissolves completely.
  • Turn off the flame. Add the coconut milk and mix until well combined. Add the fried cashews and raisins and mix.
  • Serve warm or chilled.
  • NOTES
  • Do not heat the payasam after adding coconut milk. 
  • You can also use almonds if you want.
  • Nutrition values are estimates only.