Paayasam

Ingredents:

Vermicelli                                     1 cup

Ghee                                                 3 tbsp

Cashew nuts                                  few(u can use any nuts u like)

Raisins                                             few

Water                                               3 cups

Milk                                                  1cup

Sugar                                               1 1/2 cup

Cardamom pdr                            pinch

Preparation:

• Heat ghee in a pan
• Add Cashew nuts. Let them fry for few seconds then add Raisins
• Fry until Raisins puff up. Remove these nuts and keep aside
• Now add Vermicelli to the same Ghee and fry for few seconds
• Now add water,close the pan and boil until the Vermicelli is 50% done
• Now add Cardamom pdr, mix it well
• Then add milk to it and cook until it is 70% done
• Now add Cashew nuts and Raisins
• Remove it from the stove
• Close it and let it rest for few seconds
• Now the liquid with the Vermicelli is hot, so the remaining 30% is cooked with this hot liquid

Tips:

Remember that the Vermicelli should not be over cooked. If it is over cooked then we cannot taste it good..