Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Base
Finish
Equipment
Heavy saucepan; small frying pan; spoon.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Toast · About 3 min
- Heat half of 15 g ghee in a saucepan. Add 80 g thin vermicelli; stir for 2–3 minutes until light gold.
Simmer · About 15 min
- Add 800 ml whole milk gradually. Simmer gently for 12–15 minutes, stirring often.
Check: Vermicelli is tender; milk does not catch on the bottom.
Sweeten · About 3 min
- Stir in 70 g sugar and ¼ tsp ground cardamom; simmer for 2–3 minutes.
Finish · About 2 min
- Heat the remaining ghee in a small pan. Fry 15 g cashews and 15 g raisins for 1–2 minutes, then stir into the payasam.
Check: Raisins puff and nuts become pale golden.
Tips
- The payasam thickens as it cools.
- Use a heavy saucepan and stir at the bottom.
Substitutions
- Use coconut milk diluted with water for a different dairy-free flavour.
- Omit nuts for a nut-free version; check cross-contact.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Toast vermicelli ahead and keep covered.
- Cook one day ahead; chill and loosen with milk while reheating.
FAQ
Is vermicelli gluten-free?
Most semiya is wheat. Use labelled rice vermicelli only if its cooking directions suit this method.
Why is it too thick?
Vermicelli absorbs more milk while standing. Add a little milk when reheating.
Can I serve it cold?
Yes. Chill promptly and keep refrigerated until serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
