In Kerala we make this payasam easily. After lunch every one likes little sweets. Time saving and children like this sweet.
- 200 g long vermicelli
- 1 litre milk
- 6 tbsp sugar
- 1/2 tin condensed milk
- 25 g cashew nuts
- 25 g raisins
- 2 tbsp ghee
- 1/4 litre water
In an heavy bottomed vessel pour the two table spoon ghee. When the ghee heats add cashew nuts and raisins. Saute it into a golden color and take out from the ghee.
In the same vessel put the broken vermicelli then continuously saute in a medium flame. When It becomes slightly golden pour 1/2 litre milk and 1/4 litre water. Then turn into high flame and allow to boil.
After boiling add sugar. If need more sweet add it. Stir well. Then it will become thick pour balance 1/2 litre milk. Check if the vermicelli becomes smooth and add condensed milk.
Stir a while then add the cardamom powder, roasted cashew nuts and raisins. Remove from the fire.
Serve it warm or cold.