Payasam is an integral part of traditional South Indian culture.It is served as desert in most of the restaurants.My mom used to make this payasam as Naivedyam during festival times.Sometimes coconut milk is used instead of milk in the preparation of payasam.Adding cashew,raisins(roasted in ghee) brings richness to payasam.In more traditional lunches it is served and relished from the flat banana leaf instead of cups.I use bambino vermicelli for my kheer.
Vermicelli -1 cup
Milk -4 cups
Sugar -4 tablespoons
Cardamom(elachi) -4(peel off the outer layer and make the seeds inside into fine powder)
Cashew,Raisins -1 tbsp(each)
Ghee -1 tbsp
1.In a sauce pan,add ghee then roast the cashew,raisins and take them away when cashew turns into golden brown and raisins becomes like round balls.
2.Roast the vemicelli in the remaining oil(It should be brown in colour).
3.Boil milk then add roasted vemicelli to it.Cook untill it is almost all done(vermicelli is double in size at this time) then add cardamom powder.Take off from heat and garnish it with roasted cashews,Raisins.
Serve when it is hot.It'll become thicker and thicker when it is coolling down so take care of the consistency .If u like when it is cool add 1 more cup of milk in the starting itself.Adjust the sugar as per ur taste.
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