Vermicelli payasam
Indian Dessert,sweet, south


Vermicelli: 1/2 cup broken in small pieces

Milk full cream: 2 + 1/2 cups

Sugar: 3/4 cup (can be increased or decreased)

Green cardamom: 3 or 4 crushed (pod removed)

Cashew: 8 to 10 broken in small pieces

Raisins: 6 to 8 raisins

Ghee (clarified butter): 2 tsp (just for frying the nuts and vermicelli)



I used the super fine vermicelli (Ahmed product of Pakistan). The vermicelli is already roasted but I fried for 2 minutes to make it crisp and aromatic ( step can be skipped if u use the roasted vermicelli)

Add the ghee in a pan, keep in medium heat, drop the cashew nuts and fry until they turn golden brown. Remove the nuts in the same ghee , add the raisins and fry until they puff.

Now if u want to clean the ghee pan, roast the vermicelli for 2 minutes.

Pour milk in saucepan, bring to boil point, add the vermicelli. I will be cooked under 3 minutes (yes they are super fine) , once they are soft, add the sugar and mix well. Keep in stove another one or 2 minutes.

Swtich off the stove, add the green cardamom, and fry nuts and raisains.

Serve hot, cold or room temperature.


If it is thick, thin it with little milk (adjust the sugar if u add more milk).