Vermicelli Payasam

Vermicelli Payasam

Ingredients:

Vermicelli	Half a cup
Ghee	2 tsp
Sugar	½ cup
Milk	½ liter
Cashew Nuts	5 or 6
Cardamom powder	½ tsp

Method:

1. In a Kadai, add 1 tsp of ghee and roast the vermicelli in low flame, till slightly brown.
2. I normally prefer  Bambino. The other type of vermicelli is too thin and long which does not taste gud for payasam!
3. Now  boil milk for at least 12 to 15 mins. Avoid adding water. If necessary just half a cup to wash the milk cover would be more than enough. Adding more water would make the dish taste bland.
4. Once the milk is boiled enough add the roasted vermicelli. Stir while adding it to avoid forming lumps. Add little by little.
5. Allow it to cook for at least 7 to 10 mins. Keep stirring now and then .
6. Once the its cooked ¾ add sugar and leave for 2 more mins. 
7. Now put off the flame and add the cardamom powder and roasted cashews.
8. Serve hot . Can add or reduce the amount of sugar as per need .

Now put off the flame and add the cardamom powder and roasted cahews.

Serve hot . Can add or reduce the amount of sugar as per need .