Sweet Milk Pudding with Vermicelli (Payasam)

Slowly cooked reduced milk set with vermicelli and cardamom, decorated with golden-brown nuts and sultanas. A traditional Tamil wedding dessert.

Vegetarian Indian Dessert Pudding Tamil

Estimated Nutrition

	Per Serving	Total
Calories	423.9 kcals	1695.5 kcals
Carbohydrates	43.1 grams	172.4 grams
Fat	23.6 grams	94.2 grams
Protein	11.7 grams	46.8 grams

Cook Time

45 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

4
tbsp

Sugar

null

Dairy

1
l

Full-Fat Milk

null

Fruits

25
g

Sultanas

null

GrainsCereals

50
g

Vermicelli

Broken into rough 4cm pieces

NutsSeeds

0.25
tsp

Cardamom

Ground or seeds from 8 pods

25
g

Cashew Nuts

null

25
g

Pistachio Nuts

null

OilsFats

1
tsp

Ghee

Or butter

1
tbsp

Ghee

For decoration; or butter

Steps

Boil milk in a large pan and simmer for 20 minutes until reduced by one third.
Toast the vermicelli in ghee for 2 minutes until lightly golden.
Add vermicelli to the milk and simmer for 20 minutes until softened.
Stir in sugar and cardamom then pour into serving bowls.
Fry cashews and pistachios in ghee until golden, stir in sultanas, and spoon over the pudding.
Chill the pudding in the fridge overnight before serving.