Vermicelli payasam

Ingredients:
Vermicelli - 1 cup
Water - 3 cup
Cashew-nuts - 2 tbsp
(full or broken)
Raisins - 2 tbsp
Almonds - 4 or 5 pieces (optional)
Cardamom - 2 or 4 pieces
Milk - 5 cups
Ghee - 3 tbsp
Sugar - 4 or 5 tbsp
Saffron - a pinch soaked in milk(optional)


Preparation:

• Boil the milk in a low flame, add sugar to it and keep stirring constantly so that it doesn't char at the bottom. 
• If using almonds and saffron, soak them separately 3 tbsp of hot milk for 10 to 15 minutes.
• Grind the almonds.

Method:

• Add 2tps of ghee to a flat pan and fry the vermicelli till it looks light brown. 
• Transfer it to a bowl
• Bring the water to a boil and add the vermicelli. Cook for 2 minutes. Drain the water .
• In the samefrying pan add some more ghee, keep the flames on simmer and fry the cashews. Turn off the heat and add raisins. 
• In the boiling milk, add the almond paste and stir well.
• Pour the saffron soaked in milk and stir.
• Sprinkle the finely ground cardamom powder and stir.
• Now add the vermicelli and keep stirring.
• Let it boil for a few minutes
• Garnish with the fried raisins and cashews
• Sever hot or cold

Serving: 4-6 people Preparation time: 20 minutes

Tips: When grinding cardamom add a little sugar to it . This will grind it to a fine powder. The vermicelli will not absorb a lot of milk and become soggy if it is boiled in water first.