Vermicelli payasam is one of those easy to make, anyone can make kind of payasam.
I was introduced to pre-fried very thin vermicelli after re-locating to the middle east; this made the process of making the payasam even more quicker.
I don' even follow any particular recipe for this.
You can eyeball the ingredients and lo...you are done.This payasam can be enjoyed hot or cold.
But for the sake of the blog, I am listing down the recipe.
1. Pre-fried vermicelli - 1 packet (broken into small pieces)
2. Milk - 2 litre
3. Condensed milk - 1 can (397 gm)
4. Sago - 2 tbsp
5. Cashews - 3/4 cup
6. Raisins- 3/4 cup
7. Sliced pistachios - 1/2 cup
8. Sliced almonds - 1/2 cup
9. Ghee - 2 tbsp
Boil the milk and add the condensed milk to it. Keep stirring; otherwise the condensed milk will stick to the bottom of the pan and burn. Once the milk and condensed milk is mixed well, add the vermicelli to the mixture. Add the sago now. Keep it on a medium flame and let it cook.
Meanwhile, heat the ghee in another shallow pan. Fry the cashews first, remove it onto a plate and then fry the raisins.
In about 10 minutes, the vermicelli would be cooked. Switch off the flame and add the fried cashews and raisins. Also add the almond and pistachio slivers.
Sit back and enjoy the thick and creamy and delicious payasam.