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SevaiPayasam
Ingredients
Milk 8 cups
Water ¼ cup
Raisins 1 tbsp.
Vermicelli, broken into 4-cm. lengths 1 cup
Sugar ½ cup
Crushed cardamoms 4 nos.
Saffron ½ tsp.
Cooking Method
1. Place the milk in a heavy saucepan and,
stirring constantly, bring to a boil. Keep stirring and simmer until the
milk is reduced to three-quarters its original quantity. Do not remove
from heat.
2. In the meantime, heat the ghee in a heavy frying pan or skillet.
Saute the cashew nuts and raisins for 2-3 minutes. Remove and set aside.
3. In the same ghee, saute the vermicelli until it turns reddish in
colour. Add to the reduced milk, which should still be boiling. Continue
cooking until the vermicelli is well done.
4. Lastly, add the sugar, crushed cardamoms, and saffron. Stir
thoroughly.
5. Garnish with the sauted cashew nuts and raisins. Serve hot or
chilled.
