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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The term Payasam is a Sanskrit word meaning Nectar . This Indian dessert is my younger bro's fave , served with Boondi . It will give just enough sweetness to the payasam . Ingredients:
1 c vermicelli , roasted till golden , cooked in 1 c water until soft |
or / and |
1 c sago , boiled in hot boiling water until glassy in medium fire , without any lumps |
1 c more or less white coarse sugar |
pinch of salt |
handful of nuts and raisins soaked in warm water |
few green cardamoms , finely powdered |
1 c or more thick milk |
2 tbsp ghee |
Directions:
1. In medium fire , add the Sago and/or Vermicelli .
2. Add the sugar and the salt . Check .
3. Add the soaked stuffs , cardamoms .
4. Add the milk and drizzle with the ghee
5. Serve WARM .
6. Note : May serve with Boondi ( will be uploading the recipe soon ) . But in dat case , make sure you add less sugar to the payasam .
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