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Vermicelli Payasam

Ingredients:

Method:

Fry the vermicelli in ghee in a thick bottomed vessel until the former turns deep brown, stirring the ingredients all the time. Add 600 ml of water and mix well with the fried vermicelli, simmer the ingredients until the beaten rice is done. Dissolve the sugar in the simmering ingredients by stirring constantly. Add milk, cardamom, borneal crystals and saffron and stir well. Fry the cashew nuts golden brown in a little ghee and add to the simmering payasam and shut off the flame.

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