Ingredients
Equipment
Method
- If using saffron, soak strands in 2 tablespoons warm milk for 15 minutes to release color and flavor. Set aside.
- Heat 1 tablespoon ghee in pan. Add cashew nuts and almonds (if using), fry until golden. Remove and set aside.
- In same pan, add raisins and fry for 30 seconds until they puff up. Remove and set aside with nuts.
- Add remaining ghee to pan. Add vermicelli and roast on medium-low heat until golden brown and fragrant.
- Stir continuously while roasting to prevent burning. This takes about 3-4 minutes.
- In separate heavy-bottomed pan, bring milk to boil over medium heat, stirring occasionally.
- Add roasted vermicelli to boiling milk. Reduce heat to low-medium and cook for 8-10 minutes.
- Stir occasionally to prevent sticking. Vermicelli will cook and absorb some milk.
- When vermicelli is cooked and milk has reduced slightly, add sugar and mix well.
- Cook for another 5-7 minutes until sugar dissolves completely and payasam thickens slightly.
- Add cardamom powder, saffron milk (if using), and rose water (if using). Mix thoroughly.
- Add half of the fried nuts and raisins. Mix gently and remove from heat.
- Payasam will thicken as it cools. If too thick, add little warm milk to adjust consistency.
- Garnish with remaining fried nuts and raisins. Serve warm or chilled.
- Payasam can be served immediately or refrigerated and served cold.
- Store leftovers in refrigerator as per notes.
Notes
Storage:
• Store in airtight container in refrigerator for 2-3 days.
• Reheat gently on low heat, adding little milk if too thick.
• Do not freeze as vermicelli becomes mushy upon thawing.
• For best results, consume within 24 hours as vermicelli continues to absorb liquid.
• Stir well before serving if separation occurs during storage. Substitutions:
• Use condensed milk for richer version - add 1/2 cup condensed milk and reduce sugar to 1/4 cup.
• Coconut milk can replace dairy milk - use 2 cups thin coconut milk and 1 cup thick coconut milk.
• Add 2 tablespoons of grated coconut along with nuts for texture variation.
• For different flavor, replace cardamom with 1/4 tsp nutmeg powder.
• Include 1 tablespoon of chopped pistachios along with cashews.
• Vegan option: Use coconut milk and coconut oil instead of ghee. Pro Tips:
• Roast vermicelli until golden brown for best flavor - pale vermicelli tastes raw.
• Stir continuously while roasting to prevent burning - it browns quickly.
• Cook vermicelli in milk until soft but not mushy - it should retain some texture.
• Payasam thickens as it cools and vermicelli absorbs more liquid - stop cooking when slightly thinner than desired.
• Use fine vermicelli (thin variety) for traditional texture.
• For creamy payasam, use full-fat milk and cook slowly.
• Adjust sugar according to taste - South Indian payasams are moderately sweet.
• If payasam becomes too thick upon cooling, thin with warm milk before serving.
• For festive occasions, garnish with edible silver leaf (varak).
• Serve in traditional steel or bronze bowls for authentic presentation.
• This payasam tastes good both warm and chilled - personal preference.
• For quicker version, use roasted vermicelli available in stores.
• Store in airtight container in refrigerator for 2-3 days.
• Reheat gently on low heat, adding little milk if too thick.
• Do not freeze as vermicelli becomes mushy upon thawing.
• For best results, consume within 24 hours as vermicelli continues to absorb liquid.
• Stir well before serving if separation occurs during storage. Substitutions:
• Use condensed milk for richer version - add 1/2 cup condensed milk and reduce sugar to 1/4 cup.
• Coconut milk can replace dairy milk - use 2 cups thin coconut milk and 1 cup thick coconut milk.
• Add 2 tablespoons of grated coconut along with nuts for texture variation.
• For different flavor, replace cardamom with 1/4 tsp nutmeg powder.
• Include 1 tablespoon of chopped pistachios along with cashews.
• Vegan option: Use coconut milk and coconut oil instead of ghee. Pro Tips:
• Roast vermicelli until golden brown for best flavor - pale vermicelli tastes raw.
• Stir continuously while roasting to prevent burning - it browns quickly.
• Cook vermicelli in milk until soft but not mushy - it should retain some texture.
• Payasam thickens as it cools and vermicelli absorbs more liquid - stop cooking when slightly thinner than desired.
• Use fine vermicelli (thin variety) for traditional texture.
• For creamy payasam, use full-fat milk and cook slowly.
• Adjust sugar according to taste - South Indian payasams are moderately sweet.
• If payasam becomes too thick upon cooling, thin with warm milk before serving.
• For festive occasions, garnish with edible silver leaf (varak).
• Serve in traditional steel or bronze bowls for authentic presentation.
• This payasam tastes good both warm and chilled - personal preference.
• For quicker version, use roasted vermicelli available in stores.