Heat a tsp of ghee, saute the cashew nuts until golden brown. Remove from pan. Saute raisins until they puff up. Remove from pan.
In the same pan, saute the vermicelli on low heat until golden. Keep it aside.
Keep all the things ready. You can use milkmaid or amul mithai mate for this recipe. (I used only 1/2 a tin of 200 grams amul mithai mate)
Boil milk in a pan, add the roasted vermicelli and cook stirring until soft and tender.
Once the vermicelli is cooked, add the condensed milk, mix well and cook for 2-3 minutes.
Add cashew nuts, raisins, and cardamom powder. Your payasam/kheer is ready. Enjoy it hot or cold!
You can adjust the consistency of the payasam to your liking, by adding more or less milk. If you like thin payasam, add more milk. As this payasam cools, it will thicken further, you can add more milk and adjust the consistency to your liking.
If you like the payasam too sweet, you can add more condensed milk.
You can make this for onam sadya also, though this is not the traditional way of making payasam.
Check out the traditional way of making vermicelli payasam with milk or click the picture below to take you to that page.
I am sure you will love my collection of Payasam Recipes.