Watch Cooking Channel
  • >
  • Recipes
  • >
  • Vermicelli Payasam

Vermicelli Payasam

This type of payasam uses fine noodles sauteed in ghee. Indian vermicelli is thinner than ours, so use angel hair (capellini) pasta. The flavor of this dessert improves with time, so make it a day ahead and thin it with a little warm milk before serving, since it thickens as it sits.

Recipe courtesy Maya Kaimal, Curried Favors: Family Recipes from South India, Abbeville Press Publishers, 1996
Show: Sweet Dreams Episode: Indian Sweet Shop
TOTAL TIME: 4 hr 15 min
Prep: 15 min
Inactive Prep: 3 hr
Cook: 1 hr
YIELD: 8 servings
LEVEL: Intermediate

ingredients

  • 1 teaspoon Ghee or unsalted butter, recipe follows, plus 2 teaspoons unsalted butter
  • 1 cup angel hair pasta, broken into 3/4-inch pieces
  • 4 cups whole milk
  • 2 cups water
  • 3/4 cup sugar
  • 1/2 cup golden raisins (sultanas) or dark raisins
  • 1/2 cup broken raw cashew nuts
  • 1/4 teaspoon ground cardamom
GHEE:
  • 8 ounces (2 sticks) butter
    recipe tools

      • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    In a large frying pan, heat 1 teaspoon ghee and pasta over medium heat until all pieces have lightly brown and give off a toasted aroma. Set aside.

    In a 3 quart heavy saucepan, heat milk and water on medium high. As soon as the mixture boils, reduce heat to medium and add fried pasta. Continue to simmer for 6 minutes, or until pasta is well cooked. Add sugar and simmer 15 minutes, stirring frequently to prevent sticking. When the mixture is done, it will have a creamy consistency.

    While the milk simmers, in the frying pan used for the pasta, fry the raisins and cashews in 2 teaspoons of ghee until lightly browned.

    Add the fried raisins and nuts and the cardamom to the milk, stir, and remove from the heat. Cover and chill for a few hours or more.

    Serve warm, reheating if necessary.
    In a heavy skillet, over medium to medium low heat, heat the butter until it is completely melted. Watch as the butter boils, first with large bubbles and white milk solids floating on the surface, then with only a fine white foam filling the entire surface. Stir occasionally.

    Soon, small patches of golden brown will appear on the surface, and the overall color of the butter will change from yellow to golden. Push aside the foam periodically to check the color of the sediment. When the sediment turns light brown, remove from the heat. (see note)

    Decant into a jar with a tight lid. Warm, if desired, for serving over rice.

    Note: If you heat until the sediment turns dark brown, the ghee will lose it's flavor and taste like vegetable oil.

    Yield: 1 cup

    Explore More On

    All Topics

    more from this episode

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    or Sign Up to Review

    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    Tripping Out with Alie & Georgia
    Tripping Out with Alie & Georgia Host: Alie Ward & Georgia Hardstark

    Get Cooking Channel on your TV.

    Learn How