Cuisine Baby toddler food, Indian, Kids choice, One pot, South indian, Summer, Vegan, Vegetarian, Winter
Servings 4people
Ingredients
1/4cupvermicellishort cut or cut into one inch pieces ( semiya)
1tspchickpea flour(besan)
2cupsfull cream milk / plant based milks
1/4tspgreen cardamom powder
7-10strandssaffron
2tbspunrefined sugar
7-10cashewnutsroasted
Instructions
Remove 2-3 tbsp of milk and soak the saffron strands
In a heavy bottom pan, add the ghee and gently roast the vermicelli
When golden remove and set aside and add the chickpea flour and fry till aromatic.
Add the roasted semiya back in and add the milk
Bring the milk to boil and the simmer till the vermicelli strands cook.
Stir occasionally so it doesnt catch the bottom.
When nearly done, add the cardamom powder, saffron soaked in milk and mix well
Add the sugar aaand remove from heat.
Toss in the roasted cashews and stir the sugar in well.
Serve hot
Notes
It is best not to boil with the sugar as tends to split the milk.The addition of besan is entirely a personal choice. I like the nuttiness it gives the dessert and the mixed flavours of Mysore Pak and payasam together.You can use condensed milk to add thickness to the payasam. If so use after the milk has come to a boil.you can add ghee roasted nuts to flavour however I did not want to load up on the ghee and hence did not use it.