Pal Payassam is a traditional South Indian sweet dish. It is divided into two parts. Those people who love Pal Payassam ( milk and sugar based ) and the another one is Shakkara Payassam ( jaggery and coconut milk based ). Mine is Pal Payassam.
Yield / Serves
1 small bowl vermicelli
1 litre milk
1 small bowl sugar
1 cup mixed dry fruits ( cashew, almonds and raisins ).
2 big crushed cardamom
2 tblspn ghee
1/2 tspn cinammon powder
Heat ghee in a heavy bottom kadai or pan. Roast the vermicelli for two to three mins. Transfer the vermicelli on the plate. Now pour the milk in the pan. When it starts boiling add the vermicelli. Keep stirring.
We have to stirr it again and again so that does not get burnt from the bottom of the kadai. When the milk starts getting thicken and vermicelli is cooked, add crushed cardamom,sugar and cinammon powder. Mix it well so that it is combined in it.
Keep stirring for 2 to 3 mins. Now remove it from the fire. For Nuts, take a pan and heat 1/2 tblspn ghee and fry all the dry fruits. When it gets brown then add these roasted dry fruits to the Payassam.
Our Pal Payassam is ready to serve.
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