Payasam

This is my husband’s all time favourite. I make this often just for him though i dont prefer much sweets. This payasam is cooked during most of the tamilian feasts / festivals.

Vermicelli Payasam  

Fry 1/2 cup vermicelli in ghee and keep aside. Heat 1 litre of milk in a vessel, . When the milk boils and begins to rise, lower the heat and add 1/2 cup of vermicelli(fried in ghee) and stir well. Continue heating the milk at low heat until the volume of milk reduces considerably. Remove from the stove and add sugar and mix well. Roast some raisins and cashews in ghee (until they begin to smell) and add it to the payasam.Add 1/4 spoon of cardomom powder. Its ready. Now sit back and enjoy your payasam.