Vermicelli Pudding with Condensed Milk

Ingredients

• 1 tablespoon ghee
• 5 to 8 whole cashews (split)
• 2 to 3 tablespoons golden raisins
• 1 cup vermicelli
• 2 cups full-fat milk
• 2 cups water
• 2 green cardamom
• 1/2 cup sweetened condensed milk
• 1/4 cup sugar
• 1 teaspoon rose water (optional)
• 1 pinch saffron strands (optional)
• dried rose petals (optional)

Instructions

1. 1

   Fry the nuts and vermicelli: Heat ghee on low to medium flame in a wide and deep pot. Add the cashews, raisins and vermicelli one after the other while sauteing until golden.

2. 2

   Boil the milk: Pour the milk and water along with the cardamom pods. Keep stirring the mixture and bring this to a full boil on medium flame.

3. 3

   Simmer: Reduce to low and add the condensed milk and sugar. Stir the mixture until it starts to thicken. Taste and add more sugar or condensed milk if required.

4. 4

   Serve: Switch off and serve warm or room temperature garnished with saffron strands, fried nuts and raisins.

5. 5

   Store and Reheat: Refrigerate any leftover and consume within 3 days. The payasam will get thicker as it sits and we love that. But you can always dilute it by adding more water or milk while reheating.