Vermicelli Payasam

Payasam is fondly called the king of sweets in South India.There is not one occasion where Payasam or one of its cousins is not included on the menu.The base of this dish is milk and includes a starch like tapioca or rice or vermicelli and jaggery or sugar.Sometimes coconut milk and coconut are also added to the dish.

Preparation time 20 minutes
Serves 4
Serving Size 1/4 recipe
Calories Per Serving Approximately 262 per serving
Difficulty Medium

2 teaspoon cashew nuts
2 teaspoons rasins
2 teaspoons ghee
1/2 cup vermicelli
1 1/2 cup milk
2 pinches cardamom powder
2 tablespoons tapioca pearls(sago/saggubiyyam)
1/3 cup sugar

1.Heat ghee in a pan and roast the cashews and raisins separately until golden brown and keep aside.

2.Bring 1 cup of water to a boil in a pan, add the vermicelli and cook for 3-4 minutes until cooked.Turn off the stove and immediately drain the water and add cold water.This steps avoids the payasam thickening after it is made.

3. Similarly bring water to boil and add the tapioca pearls and cook until translucent and drain the water.This step is also remove excess starch.

4.In another pan bring the milk to a boil and add the cardamom powder and add the tapioca pearls and the vermicelli and let simmer until cooked.Add the sugar and nuts and raisins and mix gently until combined.

You can directly cook the tapioca and the vermicelli in the milk but it will be more starchier than when you boil them in water and add it.Its your personal choice.


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